Fresh Cherry Almond Cake

Fresh sweet cherries and a simple vanilla cake topped with all-purpose flour, almond flour, and almond extract

These light and deliciously refreshing cherries come together to make this almond cake completely from scratch

Cherries are mixed throughout the batter and also poured over the cake for a beautiful finish

Ingredients for Fresh Cherry Almond Cake – 2 cups (10 oz; 285 g) fresh sweet cherries (measure before steeping) – 1 and 1/2 cups (188 grams) flour – 1/2 cup (48 grams) almond flour – 1 and 1/2 teaspoon baking powder – 1/2 tsp salt – 1/2 cup (113 g) unsalted butter, softened to room temperature – 3/4 cup (150 grams) granulated sugar – The peel of a lemon (about 1 tablespoon) – 2 large eggs (ideally at room temperature) – 1 tsp vanilla extract – 1/2 tsp almond extract – 1/2 cup (118 ml) milk of choice (both dairy or non-dairy) – 1 Tbsp (14 g) unsalted butter, melted (for brushing) – 1 Tbsp (12 g) granulated sugar (for sprinkling)

Servings - 8, Prep time - 45 mins, Cooking time - 1 hour, Type - cake

If you don't have almond flour, you can substitute 1/4 cup (31 grams) of extra flour instead

Well-wrapped cake at room temperature, up to 24 hours. It will keep in the fridge for 5 days

You can wrap the cake tightly and freeze it for up to 3 months. Let it come to room temperature on the counter for at least 2-3 hours before serving

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