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Juicy Cherry Almond Cake Recipe
Emily

Juicy Cherry Almond Cake

A moist and fruity cake topped with a crunchy caramelized almond layer. Sweet-tart cherries balance the buttery sponge, making this German-inspired treat perfect with coffee or as a festive dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: European, German
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs
  • 150 g sugar
  • 150 g butter, softened
  • 150 g all-purpose flour
  • 1 tsp baking powder
  • 70 ml milk
  • 350-400 g jar (drained weight) morello cherries, drained
  • 200 g sliced almonds
  • 120 g butter
  • 120 g sugar
  • 70 ml milk or cream

Equipment

  • springform pan
  • Mixing bowls
  • Whisk
  • hand mixer
  • Saucepan
  • Wooden spoon or spatula
  • Wire rack

Method
 

  1. Preheat oven to 180°C (350°F) top/bottom heat. Drain cherries thoroughly.
  2. Beat butter and sugar until pale and frothy, 2–3 minutes. Add eggs one at a time, mixing well after each.
  3. Whisk flour and baking powder together. Fold into wet mixture until just combined. Stir in milk until smooth.
  4. Grease a springform pan. Pour batter in, smooth top, and scatter drained cherries evenly over batter.
  5. Bake 20–30 minutes on middle rack until base is set and lightly golden.
  6. Meanwhile, make topping: In saucepan, melt butter, sugar, and milk/cream over medium heat. Cook 5 minutes, stirring. Remove from heat, stir in almonds until coated.
  7. Spread almond mixture over par-baked cake. Return to oven for 15–20 minutes until topping is golden brown.
  8. Cool completely in pan on a wire rack. Once cool, release springform and serve.

Notes

Drain cherries well to avoid excess moisture in the base. If desired, use sour cherries for a tangier bite. Almond flakes toast beautifully in the caramel topping — watch closely in the final bake to avoid over-browning.