Name: Cherry Vanilla Almond Cake
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 8
Cuisine: American
Ingredients: 1½ cups (180 g) flour; 1 cup (100 g) almond flour; 2 cups (280 g) cherries; 2 large eggs (100 g); 1 cup (245 g) yogurt; ¾ cup (150 g) sugar; 1 tsp (5 ml) vanilla extract; ¼ tsp (1.5 g) kosher salt; 1 tsp (4 g) baking powder; ¼ cup (60 ml) neutral oil

How to make it

All ingredients for Cherry Vanilla Almond Cake, labeled — 🍒 Everything you need, all in one look

🧂 Ingredient notes & easy swaps

Almond flour brings fat and moisture rather than structure, which is why plain flour stays in the larger share; increasing the almond makes the crumb greasy and prone to collapse. Frozen cherries work without thawing and actually sink less. Full-fat yogurt gives the tender texture, and sour cream is a direct swap. Vanilla extract is doing real work, so use a decent one.

The prep for plush almond slices with jammy cherries starts when you whisk flour, almond flour, baking powder, and salt; once that is complete, bake 34–40 minutes until the middle reaches 200°F (93°C). Because the 9-inch round metal cake pan sets the exposed surface area, switching sizes could change plush almond slices with jammy cherries.

The “plush almond slices with jammy cherries” result depends on letting “Bake 34–40 minutes” do its full job—bake 34–40 minutes until the middle reaches 200°F (93°C); afterward, cool 20 minutes before releasing the almond cake. Toast the almond flour for 4 minutes on a dry sheet pan, then cool it before whisking with the flour.

🍳 What you actually need (equipment)

a 9-inch round metal cake pan, a parchment circle, two mixing bowls, a whisk, a flexible spatula, a skewer, and a cooling rack

Bring the oven to 350°F (175°C) and grease the 9-inch round metal pan, then line its base with a parchment circle. Almond flour batters cling stubbornly, and that paper disc is what saves the bottom of the cake.
Prepare the pan and oven
Whisk 1½ cups (180 g) flour, 1 cup (100 g) almond flour, 1 teaspoon (4 g) baking powder, and ¼ teaspoon (1.5 g) kosher salt in one bowl. Break up any pale clumps of almond flour with your fingertips as you go.
Whisk the dry ingredients
In the second bowl, beat 2 large eggs (100 g) with ¾ cup (150 g) sugar for about 90 seconds, until pale and frothy. Whisk in 1 cup (245 g) yogurt, ¼ cup (60 ml) neutral oil, and 1 teaspoon (5 ml) vanilla extract.
Blend the wet mixture
Fold the dry mixture into the wet in three additions with a flexible spatula, stopping while a few streaks of flour still show. Scatter 2 cups (280 g) cherries over the top and fold twice more so the fruit stays suspended.
Fold batter and add cherries
Scrape the batter into the pan and smooth the surface level. Bake 36 to 40 minutes, until the top springs back under a fingertip and a skewer pushed into the middle comes out with moist crumbs but no wet batter.
Bake until set and golden
Set the pan on the cooling rack for 15 minutes, then run a thin knife around the rim and invert the cake onto your palm. Peel away the parchment and turn it right side up to finish cooling.
Cool and release the cake

✅ How to know it's done

The crumb is plush and golden with jammy cherry pockets, and the cake smells of vanilla and toasted almond. The “plush almond slices with jammy cherries” result still requires a set center; use a loose cover if the surface browns early and keep Cherry Vanilla Almond Cake baking. The recovery is complete at this cue: Cherry Vanilla Almond Cake has set crumbs, browned edges, and fruit that looks jammy rather than watery.

💡 Practical tips (and what not to do)

Toss fruit in flour. A tablespoon taken from the dry mixture and shaken over the cherries gives them something to grip.
Beat the eggs properly. Ninety seconds to pale and frothy is the only aeration this batter gets, since there is no creamed butter.
Line the base. Almond flour batters stick hard, and a parchment circle is the difference between a cake and a crumble.
Pit over a bowl. Fresh cherries lose a surprising amount of juice, and that juice belongs in the batter rather than on the board.
Invert while warm. Waiting past fifteen minutes lets the sugars set against the pan and the edges tear on release.

🔁 Easy variations (budget · lighter · kids · extra flavor)

Budget: Frozen cherries cost far less than fresh and need no pitting, which is the tedious part anyway. Lighter: Cut the sugar to half a cup and add an extra quarter teaspoon of vanilla to compensate. Kids: Halve the fruit before folding so no whole pieces turn up as a surprise in a slice. Extra flavor: Add a half teaspoon of almond extract alongside the vanilla, or scatter sliced almonds over the top.

💛✨ Flavor boost

Toast the almond flour for 4 minutes on a dry sheet pan, then cool it before whisking with the flour.

🥔 What Goes Well With It

Softly whipped cream, unsweetened, which is all a cake this lightly sweet needs.
Fresh cherries or apricots alongside, in season.
Black coffee, or a pot of tea strong enough to stand up to the almond.

📦 Storage & Freezer Notes

Keep it covered at room temperature for 2 days, or refrigerate for up to 5.
Warm a slice for 10 seconds if it has been chilled, which softens the almond crumb again.
Freeze wrapped slices up to 2 months and thaw them at room temperature before serving.
Before aiming for plush almond slices with jammy cherries, begin by setting out the 9-inch round metal cake pan, plus the cooling rack, then finishing “Pit cherries” before “Whisk eggs”.
The plush almond slices with jammy cherries result depends on one last restraint: wait through “Cool 20 minutes before releasing the almond cake” before cutting or moving Cherry Vanilla Almond Cake. Confirm this cue: Cherry Vanilla Almond Cake has set crumbs, browned edges, and fruit that looks jammy rather than watery. Let Cherry Vanilla Almond Cake release excess steam as directed before sealing it; trapped warmth would soften plush almond slices with jammy cherries.

🧒 Serving Ideas for Kids

Cut a small wedge from the center, where the crumb is softest and the fruit is thickest.
Serve with plain yogurt rather than cream, which suits how lightly sweet this already is.
Check each slice for stray pits if you used fresh fruit, since one always escapes.

❓ Quick answers

Can I use canned cherries?

Drain them thoroughly and pat them dry, because the syrup adds sweetness and liquid the batter is not built for. Expect a softer fruit texture, and cut the sugar by two tablespoons if they were packed in syrup.

All my fruit sank to the bottom. Why?

The batter was overmixed and went thin, or the cherries were folded in too early and got stirred through. Stop folding while flour still shows, add the fruit, and give it two turns at most.

Can I bake it in a square pan?

An 8-inch square holds the same volume and bakes in roughly the same time, though the corners brown more. A 9-inch square makes a thinner cake, so start checking around thirty minutes.

Is almond flour the same as ground almonds?

Close enough for this. Blanched almond flour is finer and paler, while ground almonds with skins give a speckled crumb and slightly more texture. Either works without changing anything else.

🥗 Nutrition, roughly: about 350 calories per serving. Estimates only; brands, cuts and portion sizes change the numbers.

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Published by MommyCooking.org. This AI-assisted recipe passed automated checks for page consistency and required image files. A real-kitchen test has not been documented for this dish. The food images are AI-generated illustrations, not photographs of a cooking session. Cooking temperatures should be checked with a food thermometer; nutrition figures are estimates. How we make recipes · Report a problem with this recipe