Cherry Almond Cake – tender, almond cake with a cherry almond compote, buttermilk whipped cream, and toasted almonds.
I’m excited to start a new week with a new cake. Today’s cake is inspired by another vintage recipe. I ordered a few more books from ETSY, and one of the collections happened to be books from Canada, one of which was written by the Canadian flour brand, Robin Hood. They’re known for their pre-sifted all-purpose flour. As I scrolled through the book, this Cherry Almond Cake caught my attention pretty quickly. I’ve never done these flavors together!
Cherry Almond Cake
My first attempt, as always, was using the exact recipe from the cookbook. I wasn’t wild about using maraschino cherries in the cake batter but went with it. (Something about the texture of those cherries… not my fave).
But who knows? Maybe I’ll be pleasantly surprised. Plus, I think it’s important to always try someone else’s recipe, as is, so you know what it’s supposed to taste like before you make changes.
As I expected, I didn’t love the cherries in the cake. But it wasn’t just the cherries. There was something about the texture of the cake that was off for me too.
Rounds 2 and 3
It ended up taking me three additional rounds of baking to get this cake where I knew it needed to be. For rounds 2 and 3, I was using cake flour, a full cup of butter (instead of 1/2 cup butter and 1/2 cup shortening), played around with the eggs, and kept the temperature low, per the original recipe.
The end result for both of those rounds was a sunken cake with a texture that was not tender enough.
I never mind a failed attempt, though. It’s the thought of learning from my mistakes that gets me even more excited for the finished product that I know I’ll eventually get to.
Round 4
So as I thought about rounds 1, 2, and 3, I thought back to the Edna Lewis recipe I posted on my Instagram account the other day. (You can check it out HERE). Edna’s cake was very similar to what I knew this cake was supposed to taste like, minus the flavorings. I decided to return to her recipe and compare it to what I was working with here from Peter Pan Flour.
One thing I noticed right away was that Edna was using all-purpose flour. I had been using cake flour. Not sure why I just reach for that first. I think I was just thinking that instead of sifting my all-purpose flour, I’d use cake flour and skip that step. Well, I know better!
I should have used all-purpose flour.
I should have also cut down on butter right away. One cup of butter was too much for the amount of flour and sugar in this recipe.
So with Edna’s recipe as my base, I added some almond extract, vanilla extract, and lemon zest and baked the cake at a higher heat than the cookbook suggested and got the exact cake I had hoped for. It’s definitely a denser cake, but it’s so tender and delicious. You’ll want to just eat the cake on its own!
Compote and Buttermilk Whipped Cream
To add the cherry element, I made cherry almond compote with fresh cherries, almond extract, and lemon juice. Don’t be afraid to double this recipe. It’s so tasty and would be a delicious addition to a sandwich or avocado toast!
The buttermilk whipped cream is one that I used on my Strawberry Rhubarb Crumble. I love how the tangy buttermilk pairs with the tart cherries.
Enjoy!
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Cherry Almond Cake
Ingredients
FOR THE COMPOTE (best to make a day ahead)
- 3 cups (467 g) pitted, whole cherries
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (7.5 g) corn starch
- 2 tsp (8 g) almond extract
- 1 tbsp (14.4 g) lemon juice
FOR THE CAKE
- 2 cups (240 g) all-purpose flour
- 1 tbsp (10 g) baking powder
- 1/2 tsp (2.5 g) salt
- 1/2 cup (113 g) unsalted butter at room temperature
- 1 1/3 cups (267 g) granulated sugar
- 1 tsp (4 g) almond extract
- 1 tsp (4.2 g) vanilla extract
- zest of one large lemon
- 3 eggs at room temperature
- 1/2 cup (120 g) buttermilk
FOR THE WHIPPED CREAM
- 1/2 cup (120 g) buttermilk cold
- 1 cup (231 g) whipped cream cold
- 1/2 cup (125 g) powdered sugar measured and then sifted
FOR THE TOASTED ALMONDS
- 1/2 sliced almonds
Instructions
FOR THE COMPOTE
- Combine all of the ingredients in a medium sauce pan over medium heat. Stir occasionally while the cherries start to softed, about 3 to 5 minutes.
- Place the mixture in a blender or food processor and pulse a couple times. You don't want to blend the compote for too long, otherwise you won't have any of the cherry chunks.
- Return to the saucepan and simmer over low heat for about 10 minutes, while the mixture thickens.
- Turn the heat off and let cool a bit. Store in a air tight container overnight.
FOR THE CAKE
- Preheat your oven to 375 degrees F. Spray an 8" spring form pan or cake pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes, until light in color and fluffy in texture.
- Add the eggs, one at a time and scraping down the sides and bottom of the bowl between each addition. Add the almond extract, vanilla extract and lemon zest. Mix until combined.
- With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
FOR THE WHIPPED CREAM
- Combine all of the ingredients in a stainless steel bowl and whisk on high until stiff peaks form. Cover and refrigerate until you're ready to use.
FOR THE TOASTED ALMONDS
- Over medium heat, toast the almond slices in large pan so the almonds are in one layer. Toss continually so they don't burn.
Do you think this cake would hold up well as a tiered wedding cake?
Probably not.
Hi Courtney. Did you use tart or sweet cherries in this recipe?
Tart.
Thanks. It’s cherry season in Traverse City, Michigan. This will be a perfect way to use them.
Do you ever use caster sugar in cake recipes?
Thanks! 🙂
Terri
beginner cake baker
I don’t.
How does the cake hold up? Do you have to keep it refrigerated? Can it stay out for a while?
It can stay out for a bit but I recommend cutting it into individual slices and wrapping them in saran. keep the slices in the freezer.
Hello, Can I use frozen cherries? I can’t find fresh cherries this time of year. Any adjustments to the compote recipe? Thanks. Merry Christmas!!
Sure!
Could I make this into cupcakes and use the cherry compote as a filling?
Of course!
I’m making this for my sisters birthday in a month. She has requested I add white chocolate. I’ll ad some on top but could I add some white chocolate chips to the cake without killing it?
Yes just fold in a few!
If I wanted to make this a 9×13 cake would I need to double or triple this recipe? I want to be able to serve 20 people but don’t see a serving size listed.
you don’t need to double for a 9×13
My compote isn’t thickening well. Any ideas? Should I add in more cornstarch? Or will it thicken up as it cools?
It should thicken as it cools.
Could I substitute mixed berries for the compote instead of cherry?
For sure!