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Cherry Almond Cake with Buttermilk

A delightful cake combining sweet cherries and nutty almonds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake Batter
  • 2 cups all-purpose flour or gluten-free blend
  • 1 cup granulated sugar
  • 2 teaspoons baking powder check expiration date
  • 1 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup buttermilk
  • 1 teaspoon almond extract use pure extract
  • 2 large eggs room temperature
For the Cherry Topping
  • 2 cups fresh cherries pitted and halved
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
For Garnishing (Optional)
  • 1/4 cup sliced almonds toasted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Mix the dry ingredients: all-purpose flour, baking powder, and salt in a bowl.
  3. Cream the butter and sugar in a large mixing bowl until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next.
  5. Add the buttermilk and almond extract, stirring gently until just combined.
  6. Fold in the dry ingredients gradually, being careful not to overmix.
  7. Gently stir in fresh or frozen cherries.
  8. Pour your batter into a greased 9-inch round cake pan.

Notes

This cake is perfect for celebrations or cozy afternoons.