Cherry Almond Cake

Why This Cherry Almond Cake Became My Go-To Summer Dessert

I made this cherry almond cake for a dinner with friends last week, and it disappeared fast. Fresh cherries are the star here, I pitted them by hand (still don’t own a cherry pitter, but I’m adding one to my list). The buttermilk cake stays tender, and the almond streusel adds a nice crunch. A simple almond glaze and toasted almonds on top make it pretty. It’s perfect for dessert, but honestly, I’d eat it for breakfast too.

3 Reasons to Make This Buttermilk Cherry Almond Cake

• Tender buttermilk crumb. The buttermilk gives this cake a soft, moist texture that pairs beautifully with the tart cherries.
• Double almond flavor. The streusel uses almond paste and the glaze adds almond extract, so every bite has a subtle nuttiness.
• Elegant but easy. It looks impressive with the streusel and glaze, but the batter comes together in one bowl and the topping is a simple crumble.

Key Ingredients for This Fresh Cherry Cake

• Fresh cherries. Use sweet or tart cherries, both work. Pit them before arranging on the batter. If you don’t have a cherry pitter, a paper clip or straw can do the job.
• Buttermilk. This is what keeps the cake tender. No buttermilk? Make a quick substitute: add 1 tablespoon lemon juice to 1/2 cup milk and let it sit for 5 minutes.
• Almond paste. Found in the baking aisle near the marzipan. It gives the streusel a chewy, concentrated almond flavor that extract alone can’t match.

Kitchen Tools for This Cherry Almond Cake

• 9-inch springform pan or pie plate. A springform makes it easier to remove the cake, but a pie plate works fine.
• Electric mixer. A stand mixer with paddle attachment is ideal, but a hand mixer will do, just cream the butter and sugar until fluffy, about 3 minutes.
• Cherry pitter (optional). Not required, but it speeds up the pitting process and keeps your hands less sticky.

Tips for Making the Best Cherry Almond Cake

When you arrange the cherries on top of the batter, gently press them in so they stay put. Don’t worry if some sink, that’s fine. The oven temperature drop after 10 minutes is intentional: the initial higher heat helps the streusel set, then the lower heat bakes the cake through evenly. To test doneness, the cake should be golden and firm when you touch the center. Let it cool completely in the pan before glazing, otherwise the glaze will melt into the streusel.

Easy Variations for This Cherry Cake Recipe

You can swap the cherries for other stone fruits like sliced peaches or plums, just keep the fruit layer even. If fresh cherries aren’t available, use frozen cherries straight from the bag; thaw them first and pat dry to avoid extra moisture. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free blend. Add a quarter teaspoon of cinnamon to the streusel for a warm spice note.

Ways to Serve This Almond Cake

This cake is lovely on its own, but a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream takes it over the top. For brunch, serve slices alongside a fresh fruit salad and a cup of coffee. The almond glaze and toasted almonds make it pretty enough for a spring party or baby shower.

How to Store Leftover Cherry Almond Cake

Store the cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, you can refrigerate it, but let it come to room temperature before serving for the best texture.

Can You Freeze This Cherry Almond Cake?

You can freeze the baked cake (without the glaze) for up to 3 months. Wrap it tightly in plastic wrap, then foil. When ready to serve, thaw overnight in the fridge, then bring to room temperature and add the glaze and almonds just before serving.

Best Way to Reheat This Buttermilk Cake

If you want to rewarm individual slices, microwave each slice for about 15 seconds. For the whole cake, place it in a 300°F oven for 10 minutes, cover loosely with foil so the streusel doesn’t over-brown.

Cherry Almond Cake FAQs