The Sweet Cherry Almond Cake is a tribute to late summer baking, where juicy Bing cherries transform into rich pockets of jammy flavor tucked into a tender almond and vanilla-scented crumb. A hint of lemon zest brightens every bite, making this single-layer cake a light yet indulgent seasonal favorite.
Perfect for picnics, brunches, or a casual tea break, this cake comes together with ease—no fancy equipment required if using coconut oil. Whether served plain, with whipped cream, or a scoop of vanilla ice cream, it’s a charming way to showcase fresh summer fruit in a beautiful homemade bake.
Full Recipe:
2 cups (300g) sweet cherries (preferably Bing), pitted and divided into halves and quarters
1/2 cup (113g) unsalted butter (room temperature) or 1/2 cup melted unrefined coconut oil
3/4 cup (165g) cane sugar + 1.5 tablespoons for topping
Zest of 1 lemon
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 large eggs (room temperature)
3/4 cup (110g) unbleached all-purpose flour
1/4 cup (30g) super-fine almond flour
1 teaspoon baking powder
1/8 teaspoon fine sea salt
Directions:
Preheat the oven to 350°F (180°C). Grease an 8” springform or cake pan, line with parchment, and grease again.
Prepare the cherries: halve 1/4 cup worth and quarter the rest. Set aside separately.
In a stand mixer (or by hand if using coconut oil), beat butter and sugar for 5 minutes until light and fluffy.
If using coconut oil: whisk oil and sugar for 1-2 minutes until well combined.Add lemon zest, juice, extracts, and eggs (one at a time). Mix until combined, scraping down as needed.
Sift in flours, baking powder, and salt. Mix just until no flour is visible; batter will be thick.
Gently fold in quartered cherries. Spread batter evenly into prepared pan.
Arrange halved cherries on top. Sprinkle with 1.5 tablespoons of sugar.
Bake 35–40 minutes or until golden, springy, and a toothpick comes out clean.
Cool in pan for 20 minutes before unmolding. Cool fully before serving.
Prep Time: 20 minutes | Cooking Time: 35–40 minutes | Total Time: 55–60 minutes
Kcal: 277 kcal | Servings: 8 slices
A Celebration of Summer: The Sweet Cherry Almond Cake
The Sweet Cherry Almond Cake is a quintessential summer dessert that beautifully highlights one of the season’s most beloved fruits—fresh cherries. This single-layer cake is light, tender, and bursting with jammy cherry pockets, delivering a delightful contrast of textures and flavors. With hints of almond and vanilla and a bright touch of lemon, this cake achieves a balanced sweetness that feels both nostalgic and fresh. It’s a recipe that manages to be both rustic and elegant, making it equally at home on a picnic table or as the finale of a dinner party.
A Cake with Heritage and Heart
This recipe is a modern adaptation of Marian Burros’s iconic Plum Torte, a dessert that first appeared in the New York Times in the early 1980s and has since become a cult classic. The original torte was known for its simplicity and ability to showcase juicy fruits while offering a moist, tender crumb. The Sweet Cherry Almond Cake pays homage to that beloved original but introduces a more complex flavor profile through the inclusion of almond flour, lemon zest, and a duo of almond and vanilla extracts. This version leans into the richness of cherry season, delivering a texture and flavor that captures summer in every slice.
Flavor Profile: Tart, Sweet, and Nutty
Cherries, especially Bing cherries, are known for their deep sweetness with just a hint of tartness, and when baked into this cake, they become incredibly jammy and aromatic. Almond flour adds a subtle nuttiness and richness that supports the fruit without overpowering it, while the extracts of almond and vanilla contribute floral and earthy undertones. Lemon zest and juice lift the entire flavor profile, bringing brightness and contrast to the denser, buttery crumb. The final touch—a sprinkle of sugar on top before baking—creates a thin, crackly crust that adds both visual appeal and textural intrigue.
The Texture: Moist, Tender, and Light
One of the most remarkable aspects of this cake is its texture. Thanks to the combination of all-purpose and super-fine almond flour, the crumb is soft, moist, and delicate. The almond flour contributes not just flavor but also a tender, melt-in-your-mouth quality that makes each bite feel luxurious. This texture is further enhanced by the moisture from the cherries, which release their juices during baking, creating jam-like pockets throughout the cake. Despite this richness, the cake remains surprisingly light, making it easy to enjoy a second slice.
Customization and Substitutions
One of the great strengths of the Sweet Cherry Almond Cake is its adaptability. While Bing cherries are the preferred variety due to their natural sweetness and firmness, you can easily substitute other stone fruits like plums, peaches, or apricots. Strawberries also work beautifully, though they may require a slightly longer bake time due to their higher moisture content.
For those with dietary restrictions, the recipe offers a dairy-free option using unrefined melted coconut oil instead of butter. This not only makes the cake suitable for those avoiding dairy but also allows for a simpler mixing process—no electric mixer required. The flavor difference between butter and coconut oil is subtle, with butter offering a richer taste and coconut oil lending a slightly tropical note that pairs nicely with the almond and cherry.
Tools and Equipment Tips
To get the best results from this recipe, certain kitchen tools can make a big difference. A cherry pitter is essential for prepping the fruit quickly and efficiently. Using an 8-inch springform pan is highly recommended for ease of removal and presentation, though a standard cake pan will work as long as it’s properly greased and lined with parchment paper.
A stand mixer can be helpful, especially if using butter, as the recipe requires creaming it with sugar for about five minutes to achieve the right texture. However, if using coconut oil, a simple mixing bowl and whisk will suffice, making this cake a great option for bakers with minimal equipment.
Baking Success: Tips and Tricks
While the recipe is straightforward, a few professional tips can elevate your results. First, use room-temperature ingredients to ensure even mixing and a uniform crumb. Weighing your ingredients using a kitchen scale adds precision, which is especially important in baking.
Super-fine almond flour is a must. Almond meal or coarser flours can weigh down the cake and alter the texture. Also, using cane sugar, as opposed to granulated white sugar, can subtly enhance the flavor and provide a better crust due to its larger grain size.
Another key tip is the oven temperature. Use an oven thermometer to ensure accuracy, as even a slight variance can impact the cake’s doneness. Avoid opening the oven door during the first 30 minutes of baking—this helps the cake rise evenly and prevents the center from sinking.
Serving Suggestions: Keep It Simple or Dress It Up
This cake is versatile in how it can be served. For a rustic presentation, simply dust with powdered sugar and serve at room temperature. If you’re looking to elevate the dish, pair it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A drizzle of honey or a spoonful of crème fraîche can also add an elegant twist.
Because of its light yet satisfying texture, this cake makes an excellent companion to tea or coffee. It’s ideal for brunches, afternoon gatherings, or as a not-too-sweet dessert after a hearty summer meal.
Seasonal Variations and Inspiration
Though cherries are the star in this version, the recipe lends itself beautifully to seasonal experimentation. As stone fruits ripen throughout the summer, you can try combinations like cherry-plum, peach-strawberry, or even fig-almond in late summer. In the cooler months, try using frozen cherries (thawed and patted dry) or cranberries for a festive twist. A pinch of cinnamon or cardamom can warm the flavor profile and make the cake feel seasonally appropriate even beyond cherry season.
Storage and Freezing Guidelines
The Sweet Cherry Almond Cake is best enjoyed fresh, but it stores well for up to three days at room temperature when covered. The texture may soften slightly over time due to the moisture from the cherries, but the flavor remains delightful.
For longer storage, the cake can be frozen. Once completely cooled, wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. It will keep in the freezer for up to two weeks. To serve, thaw at room temperature for several hours. If you prefer a warm slice, reheat it gently in a 325°F oven for about 10 minutes.
Conclusion: A Sweet Taste of Summer Simplicity
The Sweet Cherry Almond Cake is more than just a dessert—it’s a celebration of seasonality, simplicity, and classic flavors. Whether you’re a novice baker looking for a reliable recipe or a seasoned home cook seeking a crowd-pleaser, this cake delivers. Its tender crumb, jammy cherry richness, and subtle almond notes strike the perfect balance between indulgent and light.
What makes this cake so special is its flexibility. From the choice of fruit to the fat used, you can tailor it to your needs and pantry without sacrificing quality. Its charm lies in its ease and elegance—a dessert that feels special yet remains incredibly approachable.
Adding this recipe to your rotation ensures that when cherry season arrives, you’ll be ready to make the most of it. And when it passes, you’ll still have a dependable base for other fruity, festive adaptations. Serve it with pride, and let each slice remind you of the simple pleasures of baking with love and the bounty of the seasons.