This Martha Stewart cherry almond cake is a moist and tender recipe, which is made with cherries and sliced almonds. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.
Martha Stewart Cherry Almond Cake Ingredients
- 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
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 3 large eggs
- ½ teaspoon pure almond extract
- 1 bag (12 ounces) frozen cherries, thawed and dried
- ½ cup sliced almonds
How To Make Martha Stewart Cherry Almond Cake
- Prep the oven and pan: Preheat the oven to 350°F. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity) and set it aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: Using an electric mixer, beat the butter and sugar until light and fluffy.
- Add the eggs and extract: Add the eggs one at a time, mixing well after each addition. Beat in the almond extract.
- Blend in the dry mixture: With the mixer on low, mix in the flour mixture just until combined—avoid overmixing.
- Assemble the cake: Transfer the batter to the prepared pie plate and scatter the cherries and sliced almonds over the top.
- Bake the cake: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before serving.
Recipe Tips
- How to keep cherries from sinking: Pat the thawed cherries very dry; excess moisture makes them sink during baking.
- Can I use fresh cherries? Yes—just pit them first and dry them well.
- How to get a richer almond flavor: Add a few drops more almond extract, but avoid overdoing it since almond extract is strong.
- How to tell when the cake is done: The top should be golden and a toothpick should come out clean or with a few moist crumbs.
- Can I bake this in another pan? A 9-inch cake pan can work, but ensure it’s deep enough to prevent overflow.
What To Serve With Cherry Almond Cake
This cake pairs well with light, creamy, or fruity sides. Try it with:
- Fresh whipped cream
- Vanilla ice cream
- A dusting of powdered sugar
- Warm cherry compote
- Hot coffee or black tea
How To Store Cherry Almond Cake
Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Cherry Almond Cake Nutrition Facts
Estimated per serving (6 servings):
- Calories: 355
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Protein: 7g
- Fiber: 2g
- Sugar: 23g
- Sodium: 200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cherry almond cake ahead of time?
Yes, bake it a day early and store it covered at room temperature or in the fridge.
Why is my cherry almond cake dense?
Overmixing the batter or using cold butter can make the cake dense.
Can I substitute another fruit?
Blueberries, raspberries, or sliced peaches work well.
How to reheat cherry almond cake?
Warm slices in a 300°F oven for 5–8 minutes
Try More Recipes:
- Martha Stewart Champagne Cake
- Martha Stewart Carrot Ginger Cake
- Martha Stewart Carrot Cake Whoopie Pies
Martha Stewart Cherry Almond Cake
Description
A moist, tender cherry almond cake loaded with sweet cherries and crunchy almonds.
Ingredients
Instructions
- Preheat oven to 350°F and butter/flour a 9-inch deep-dish pie plate.
- Whisk together the flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in almond extract.
- Stir in the dry ingredients just until combined.
- Spread batter in the pie plate and top with cherries and almonds.
- Bake 45–50 minutes, until a toothpick comes out clean. Cool 10 minutes before serving.