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Cherry Almond Cake with Buttermilk

A moist and fluffy cake featuring sweet-tart cherries and a delightful almond aroma, perfect for gatherings or cozy afternoons.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter softened
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon almond extract
  • 2 cups fresh or frozen cherries
For the Topping
  • 0.5 cups sliced almonds

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan.
  3. Mix the dry ingredients together in a bowl: flour, baking powder, and salt.
  4. Cream the butter and sugar in a large mixing bowl until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Incorporate the buttermilk and almond extract into the mixture.
  7. Fold in the cherries gently.
  8. Pour the batter into the prepared cake pan.
  9. Bake for about 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
  10. Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
Serving
  1. Dust with powdered sugar before serving for an elegant touch.

Notes

Exact quantities are listed in the recipe card above.