Best 20 Almond Cherry Cake Recipes

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Among the delectable array of cakes, almond cherry cake stands out as a delightful treat that captivates taste buds with its harmonious blend of flavors and textures. This classic cake combines the delicate sweetness of almonds and the tangy tartness of cherries, creating a symphony of flavors that dances on the palate. The moist and tender crumb, infused with almond extract and studded with plump, juicy cherries, offers a delightful bite in every slice. Whether it's served as a comforting dessert or enjoyed as an afternoon snack, almond cherry cake is a culinary gem that brings joy to any gathering.

Here are our top 20 tried and tested recipes!

CHERRY ALMOND POUND CAKE



Cherry Almond Pound Cake image

The abundance of cherries and the flavor of almond in this recipe are so teasing to the taste-buds.

Provided by Randy

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h

Yield 18

Number Of Ingredients 6

1 (18.25 ounce) package cherry chip cake mix
1 (21 ounce) can cherry pie filling
2 teaspoons almond extract
2 eggs
1 cup confectioners' sugar
¼ teaspoon almond extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
  • Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
  • Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
  • Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 38.6 g, Cholesterol 20.7 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 19.4 g

LOW-FAT CHERRY-ALMOND ANGEL CAKE



Low-Fat Cherry-Almond Angel Cake image

Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 1/2 teaspoons almond extract
1/2 cup chopped maraschino cherries, well drained
2 tablespoons butter or margarine, melted
2 cups powdered sugar
2 to 2 1/2 tablespoons maraschino cherry juice

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg

CHERRY-ALMOND COFFEE CAKE



Cherry-Almond Coffee Cake image

Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. -Sue Torn, Germantown, WI

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

2-1/2 cups all-purpose flour
1 cup sugar, divided
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 large eggs, room temperature, divided use
1 teaspoon almond extract
1 package (8 ounces) cream cheese, softened
1 cup cherry preserves
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 468 calories, Fat 24g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 298mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

CHERRY-ALMOND POUND CAKE



Cherry-Almond Pound Cake image

This recipe uses dried cherries, which adds lots of chewy flavor, while almond paste guarantees a moist cake. You can use amaretto in place of the orange juice in both the batter and glaze.-Myrna Tycholaz, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 15 servings.

Number Of Ingredients 15

1 cup dried cherries
1/4 cup orange juice
1-1/4 cups butter, softened
1/2 cup (4 ounces) almond paste
2-1/2 cups sugar
6 large eggs
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons orange juice

Steps:

  • In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely.

Nutrition Facts :

WARM ALMOND-CHERRY CAKE



Warm Almond-Cherry Cake image

Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
1 cup all-purpose flour (spooned and leveled), plus more for pie plate
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/2 teaspoon pure almond extract
1 bag (12 ounces) frozen cherries, thawed and dried
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
  • Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE



Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce image

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Cherry     Almond     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 8

For chocolate sauce
2/3 cup whipping cream
2 tablespoons unsalted butter
10 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract
For ice cream cake
3 pints cherry or cherry-vanilla ice cream, softened slightly
3 cups coarsely crushed amaretti cookies (about 9 ounces) or almond macaroons

Steps:

  • Make chocolate sauce:
  • Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
  • Make ice cream cake:
  • Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
  • Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
  • Cut cake crosswise into slices. Serve immediately with warm sauce.

CHERRY-ALMOND CREAM CHEESE POUND CAKE



Cherry-Almond Cream Cheese Pound Cake image

Make and share this Cherry-Almond Cream Cheese Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h5m

Yield 14 serving(s)

Number Of Ingredients 13

1/4 cup dried cherries, coarsely chopped
2 tablespoons kirsch or 2 tablespoons hot water
3 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
powdered sugar, for dusting

Steps:

  • Add cherries and kirsch to a small bowl; let stand for 20 minutes.
  • Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
  • Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
  • In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
  • Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
  • Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Beat in the vanilla and almond extract.
  • Add the flour mixture at low speed, mixing just until blended.
  • Add in cherries, along with any remaining liquid, and mix until blended.
  • Scrape batter into prepared pan.
  • Bake the cake for 55-65 minutes, until a pick comes out clean.
  • Cool the cake in the pan on a wire rack for 15 minutes.
  • Dust the cake lightly with powdered sugar right before serving.

Nutrition Facts : Calories 418.2, Fat 20.8, SaturatedFat 12.5, Cholesterol 128.2, Sodium 241.9, Carbohydrate 52.2, Fiber 0.5, Sugar 28.9, Protein 6

ALMOND CHERRY TRES LECHES CAKE



Almond Cherry Tres Leches Cake image

This homemade dessert is as easy as uno, dos, TRES thanks to dessert essentials like canned sweetened condensed milk, canned evaporated milk and canned cherries.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 2h55m

Yield 12

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs large eggs
½ teaspoon almond extract
1 (14.5 ounce) can pitted cherries in syrup, thoroughly drained
¼ cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 ½ cups heavy cream, chilled
4 tablespoons powdered sugar
¼ teaspoon almond extract
¼ cup chopped almonds, toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
  • Whisk together the flour, baking powder and salt in a large mixing bowl.
  • Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined - avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
  • Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
  • Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
  • For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
  • Refrigerate for at least 2 hours or until ready to serve.

Nutrition Facts : Calories 596.4 calories, Carbohydrate 58.5 g, Cholesterol 185 mg, Fat 36.9 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 21.6 g, Sodium 275.2 mg, Sugar 44.5 g

ALMOND POUND CAKE WITH CHERRY-BERRY SAUCE



Almond Pound Cake with Cherry-Berry Sauce image

Create a memorable dessert cake family and friends will request again and again.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 16

Number Of Ingredients 18

3 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/3 cups granulated sugar
1/2 cup butter or margarine, softened
1/2 cup vegetable oil
4 eggs
1/2 cup milk
1 can (12.5 oz) almond pastry filling
1 1/2 cups fresh cranberries
1 cup granulated sugar
1/3 cup dried cherries, halved
2 teaspoons cornstarch
3/4 cup orange juice
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Mix flour, baking powder, salt and cinnamon; set aside.
  • In large bowl, beat 1 1/3 cups granulated sugar, the butter, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture, milk and pastry filling on low speed until blended. Spread in pan.
  • Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
  • Meanwhile, in 2-quart saucepan, cook all Cherry-Berry Sauce ingredients over medium-high heat, stirring occasionally, until cranberries pop and mixture boils and thickens slightly. Store covered in refrigerator.
  • In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Serve cake with whipped cream and warm sauce.

Nutrition Facts : Calories 430, Carbohydrate 56 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg

MOLE CAKE WITH CHERRY-ALMOND ICE CREAM, TAMARIND ANGLAISE, AND ORANGE CARAMEL



Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel image

Provided by Stephan Pyles

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Freeze/Chill     Orange     Cherry     Almond     Vanilla     Hot Pepper     Sherry     Tamarind

Yield Makes 8 servings

Number Of Ingredients 30

For the ice cream
4 ounces cherries, pitted
1 cup dry sherry
2 cups heavy cream
1 cup half-and-half
3/4 cup sugar
1/2 fresh vanilla bean, split in half lengthwise and seeds scraped
1/4 teaspoon almond extract
1/2 cup toasted sliced almonds
8 large egg yolks
For the cake
11 ounces bittersweet chocolate, such as Hawaiian Vintage Chocolate
10 tablespoons (1 1/4 sticks) unsalted butter
1/2 dried pasilla chile, seeded
1/2 dried ancho chile, seeded
10 tablespoons sugar
1/2 tablespoon canela or 3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
2 tablespoons pumpkin seeds
9 large eggs
1/2 tablespoon pure vanilla extract
For the tamarind anglaise
1 cup heavy cream
3 tablespoons sugar
1/4 teaspoon pure vanilla extract
1/4 cup tamarind paste
2 large egg yolks
For the orange caramel
1/2 cup sugar
1 3/4 cups freshly squeezed orange juice

Steps:

  • Preheat the oven to 300°F.
  • To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds).
  • To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.
  • In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.
  • Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.
  • To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.
  • To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.
  • To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.

CHERRY ALMOND MUFFINS OR COFFEE CAKE



Cherry Almond Muffins or Coffee Cake image

I'm not sure where I originally got this recipe but I just recently tried it myself. Since the batter is more like a dough, I found it incredibly hard to layer in the muffin tins as described. Next time I'm going to use my springform pan and make a layered coffeecake instead and bake it for about 50 minutes.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 1h

Yield 7 jumbo muffins or 14 regular

Number Of Ingredients 19

1 3/4 cups all-purpose flour
1/2 cup sugar, plus
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cold
1 egg
3/4 cup sour cream
1 teaspoon almond extract
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, cold
1/3 cup almonds, sliced, chopped
1 (8 ounce) package cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed

Steps:

  • In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.
  • Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
  • Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
  • In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
  • Fill greased jumbo muffin cups half full with batter.
  • Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
  • Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
  • Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.

CHERRY VANILLA ALMOND BUNDT CAKE



Cherry Vanilla Almond Bundt Cake image

Make and share this Cherry Vanilla Almond Bundt Cake recipe from Food.com.

Provided by swissms

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 3/4 cups sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups whole milk
1 cup fresh black cherries, pitted and coarsely-chopped
3 tablespoons ground almonds

Steps:

  • Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
  • Sift flour, baking powder and salt together. Set aside.
  • Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
  • Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
  • Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
  • Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
  • Transfer batter to bundt pan, filling about 3/4 full.
  • Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
  • Let rest 10-15 minutes before removing from pan.
  • Turn cake out onto rack and cool completely.
  • Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.

Nutrition Facts : Calories 180.3, Fat 7.3, SaturatedFat 4.1, Cholesterol 43, Sodium 101.2, Carbohydrate 26.4, Fiber 0.6, Sugar 16.2, Protein 2.8

CHERRY ALMOND POUND CAKE



CHERRY ALMOND POUND CAKE image

Categories     Cake     Bake

Yield 1 bundt cake

Number Of Ingredients 12

2 cups candied cherries halfed
1/2 cup slivered almonds
1/2 cup flour
1 cup margarine
1 cup sugar
1 tsp vanilla
1 tsp almond extract
4 eggs
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/3 cup milk

Steps:

  • Combine cherries, almonds & flour. Cream margarine and sugar. Add eggs then add milk & flour alternately. Add baking powder, salt,vanilla & almond extract.Stir in floured fruit & nuts. Turn into bundt pan. Bake for 55 minutes @ 300 Cool & wrap in foil

CHERRY-ALMOND UPSIDE-DOWN CAKE



Cherry-Almond Upside-Down Cake image

Cherries have a natural affinity with almonds; here they unite in a delicious upside-down cake. From Eating Well magazine.

Provided by Pinay0618

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

3 1/2 cups tart cherries, pitted (about 1 1/4 pounds)
2 tablespoons sugar
2 tablespoons kirsch or 2 tablespoons brandy
1 tablespoon cornstarch
2/3 cup sifted cake flour
1/2 cup whole unblanched almond, toasted
1 teaspoon baking powder
1/4 teaspoon salt
2 large egg whites
2/3 cup sugar, divided
2 large eggs
1 1/2 teaspoons vanilla extract

Steps:

  • To make topping: Preheat oven to 350°F Coat a 9-inch cake pan with cooking spray. Toss cherries with sugar, kirsch (or brandy) and cornstarch in a medium bowl. Spoon into the prepared pan, arranging the cherries in a single layer; set aside.
  • To make cake: Combine flour, almonds, baking powder and salt in a food processor or blender; process until the almonds are ground to a fine meal.
  • Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/3 cup sugar, continuing until stiff and glossy. Beat whole eggs and the remaining 1/3 cup sugar in a separate mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
  • Whisk one-quarter of the beaten egg whites into the whole-egg mixture. Sprinkle half of the flour mixture over the top and fold with a rubber spatula until just blended. Fold in the remaining beaten whites, then the remaining flour mixture.
  • Spread the batter over the cherries in the prepared pan and bake until the top springs back when touched lightly and a cake tester inserted into the center of the cake comes out clean, about 30 minutes. Let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.

CHERRY ALMOND CAKE



Cherry Almond Cake image

Categories     Cake     Food Processor     Mixer     Fruit     Nut     Dessert     Bake     Cherry     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

1 pound sour cherries (about 3 cups) plus additional for garnish if desired
1/4 pound blanched whole almonds
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup plus 1 tablespoon granulated sugar
3 large eggs, separated
1 teaspoon vanilla
1/4 teaspoon almond extract
confectioners' sugar for dusting the cake

Steps:

  • Preheat the oven to 375°F. Line the bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess. Working over a bowl pit 1 pound of the cherries, reserving any juice.
  • In a food processor grind fine the almonds with the flour, the baking powder, and the salt. In a bowl with an electric mixer cream the butter with 3/4 cup of the granulated sugar until the mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and stir in the flour mixture, the vanilla, the almond extract, and the reserved cherry juice.
  • In another bowl with the electric mixer, beaters cleaned, beat the egg whites until they just hold stiff peaks, stir one fourth of them into the batter to lighten it, and fold in the remaining whites gently but thoroughly. Turn the batter into the pan, smoothing the top, arrange the cherries evenly on it, pressing them into the batter slightly, and sprinkle them with the remaining 1 tablespoon granulated sugar. Bake the cake in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean, and let it cool in the pan on a rack for 10 minutes. Invert the cake onto the rack, invert a cake plate over it, and invert the cake onto the plate. Dust the cake with the confectioners' sugar and garnish it with the additional cherries. Serve the cake warm or at room temperature.

ALMOND-CHERRY CAKE BROWNIES



Almond-Cherry Cake Brownies image

After I purchased a huge jar of cherries at an outlet store, I realized I needed more recipe ideas for them. I started experimenting and came up with these fudgy bars. Happily, my family loves them!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
3 large eggs
2 teaspoons almond extract
1-1/4 cups chocolate syrup
1-1/4 cups all-purpose flour
1 jar (10 ounces) maraschino cherries, drained and chopped
3/4 cup sweetened shredded coconut
1/2 cup chopped slivered almonds
FROSTING:
1/4 cup butter
1/4 cup baking cocoa
1-1/2 cups confectioners' sugar
1/4 teaspoon almond extract
3 to 4 tablespoons whole milk

Steps:

  • In a large bowl, cream butter and sugar. Beat in eggs and extract. Add chocolate syrup and flour; mix well. Stir in cherries, coconut and almonds. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean and edges pull away from sides of pan. Cool on a wire rack., For frosting, in a saucepan, combine butter and cocoa. Cook and stir until butter is melted and mixture is smooth. Remove from the heat. Whisk in confectioners' sugar and extract. Add enough milk to achieve desired consistency. Spread over brownies.

Nutrition Facts : Calories 157 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCO-CHERRY-ALMOND NAKED CAKE WITH WARM CHERRY SAUCE



Choco-Cherry-Almond Naked Cake with Warm Cherry Sauce image

There are times when I create a new recipe and my step-son looks at me after tasting it and just turns and walks away. He told me after having a piece of this cake that he wanted to make sure that I wasn't giving any of this cake away and that he wanted another piece later! To me, that was the best compliment I could have...

Provided by Angela McClure

Categories     Fruit Sauces

Number Of Ingredients 17

CAKE INGREDIENTS:
butter for greasing pans
1 3/4 c self-rising flour, plus extra for pans
1 2/3 c sugar
1/2 c vegetable oil
3 large eggs
1 tsp vanilla extract
1 c milk
3/4 c cocoa powder
1 tsp salt
20 hershey's milk chocolate kisses with almonds - unwrapped, chopped
FILLING AND SAUCE INGREDIENTS:
2 c cherry pie filling (mostly cherries, less liquid)
3/8 c butter or margarine, softened
3/8 c cocoa powder
1/2 c powdered sugar
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Butter and flour 2-9" round cake pans.
  • 2. Beat sugar, eggs, oil and vanilla in large mixing bowl. Add cocoa and salt. Stir. Mix in flour and beat for 2 or 3 minutes with hand mixer until smooth and thick. Stir in Hershey's Kisses to completed cake mix. Pour prepared mix into round pans, equally. Bake cake for 20-25 minutes or until toothpick, when inserted into cake comes out clean. Remove pans from oven and cool cake.
  • 3. Prepare filling. Measure cherry pie filling into medium measuring bowl. Beat cherries until chunky. Add rest of cake filling ingredients in beaten cherries. Stir well with spoon or rubber spatula.
  • 4. Once cake has cooled, carefully remove cake from one pan and place on cake plate. Smooth half of prepared filling evenly on to cake. Remove second plain cake from pan and place on top of filling-topped cake.
  • 5. Place bowl of remaining filling mixture into microwave and heat for 40 seconds or until very warm. When plating cake, pour warmed sauce over pieces of cake.
  • 6. Top with slivered or sliced almonds (optional). If nuts are not preferred, use milk-chocolate Hershey's Kisses instead of ones containing almonds.

LOW-FAT CHERRY-ALMOND ANGEL CAKE



Low-Fat Cherry-Almond Angel Cake image

Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 1/2 teaspoons almond extract
1/2 cup chopped maraschino cherries, well drained
2 tablespoons butter or margarine, melted
2 cups powdered sugar
2 to 2 1/2 tablespoons maraschino cherry juice

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg

CHERRY-ALMOND COFFEE CAKE



CHERRY-ALMOND COFFEE CAKE image

Categories     Cake     Fruit     Dessert     Bake     Quick & Easy

Yield 12 slices

Number Of Ingredients 7

1c. sour cream
¼ c. water
3 eggs
1 pkg. White cake mix (or sour cream white cake mix)
1 can cherry pie filling
¼ c. sliced almonds
Glaze: Mix 1 ½ c. powdered sugar & 2 tblsp. Milk. Stir until smooth.

Steps:

  • Oven-350 degrees Mix sour cream, water, eggs. Stir in dry cake mix until moistened-batter will be lumpy. Spread in 15x10 pan. Drop pie filling by spoonsful into batter. Bake 25-30 min. Cool. Sprinkle with almonds & then glaze.

CHERRY ALMOND CAKE



Cherry Almond Cake image

Cherries and almonds work well together in this cake recipe that is great for holiday baking.

Provided by Carol

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 12

2 cups halved red candied cherries
½ cup blanched slivered almonds
½ cup cake flour
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
4 eggs
1 ¾ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup milk

Steps:

  • Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
  • In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.
  • Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.
  • Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.

Nutrition Facts : Calories 424.3 calories, Carbohydrate 56.7 g, Cholesterol 103.2 mg, Fat 19.7 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 331.8 mg, Sugar 31.4 g

Tips:

  • Use fresh cherries or frozen cherries that have been thawed and drained. Fresh almond extract or homemade almond extract will give the cake a more intense almond flavor.
  • Do not overmix the batter, as this can result in a tough cake. Mix only until the ingredients are well combined.
  • Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick does not come out clean, return the cake to the oven for a few more minutes.
  • Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
  • If you are short on time, you can use store-bought almond frosting or cream cheese frosting.
  • Garnish the cake with additional sliced almonds, chopped cherries, or a dusting of powdered sugar before serving.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This almond cherry cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet cherries, almond extract, and fluffy cake batter creates a moist and flavorful cake that is sure to be a hit with everyone who eats it. Whether you are looking for a special dessert to serve at a party or a simple treat to enjoy at home, this almond cherry cake is sure to please.

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