Almond Cherry Cake Recipe with Buttermilk – Perfect for Every Occasion
Discover how to make Almond Cherry Cake with Buttermilk, a delicious, easy-to-bake treat perfect for any occasion.
Ingredients
Scale
- 6 tablespoonsunsalted butter, softened
- 1 1/2 cupsall-purpose flour
- 1 1/2 teaspoonsbaking powder
- 1/2 teaspoonkosher salt
- 1 cupgranulated sugar
- 1large egg, at room temperature
- 3/4 cuplow-fat buttermilk
- 1 teaspoonpure almond extract
- 2 cupsfrozen, pitted cherries, thawed
- 1/4 cupsliced almonds
- 1–2tablespoons turbinado sugar (for sprinkling)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan with cooking spray.
- In a large mixing bowl, use an electric mixer to beat the softened butter and 1 cup of sugar on medium speed for 3-5 minutes until light and fluffy.
- Add the egg, buttermilk, and almond extract to the bowl, and continue mixing until smooth.
- Sift the flour, baking powder, and salt into the bowl. Mix on low speed until just combined and smooth.
- Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
- Gently arrange the thawed cherries on top of the batter, pressing them down slightly.
- Sprinkle the sliced almonds and turbinado sugar over the cake.
- Bake for 50-55 minutes, or until the top is golden brown, and the cake is firm and springy when gently touched.
- Let the cake cool on a wire rack until it reaches room temperature, or is just slightly warm. Optionally, dust with powdered sugar before serving.
- Details: This almond cherry cake combines the richness of buttermilk with the nutty flavor of almonds, creating a moist and flavorful treat that’s perfect for any occasion. The cherries add a juicy burst of sweetness, while the turbinado sugar gives it a slight crunch and caramelized flavor.