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Cherry Almond Cake: tender almond cake layers with a cherry almond compote, buttermilk whipped cream and toasted almonds. #cakebycourtney #cherryalmondcake #classiccake #vintagecake #cakerecipe #easycakerecipe
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5 from 1 vote

Cherry Almond Cake

Tender almond cake with cherry almond compote, buttermilk whipped cream and toasted almonds.
Course: Dessert
Cuisine: Cake
Keyword: Almond Cake, Beginner, 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.