Cherry Almond Cake with Buttermilk is a tender, homey cake that combines tart cherries, nutty almonds, and the gentle tang of buttermilk in every bite. This Cherry Almond Cake with Buttermilk is both easy to pull together and reliably crowd-pleasing, making it a perfect choice whether you’re baking for a weeknight treat or a special brunch. If you like simple cakes that feel homemade but taste a little elegant, you’ll enjoy this one — and if you want a contrasting savory recipe to try on a busy night, check out this dump-and-bake chicken tzatziki with rice for a fuss-free main that pairs well with light desserts.

Why make this recipe

There are many reasons to keep this Cherry Almond Cake with Buttermilk in your regular baking rotation. First, it’s forgiving: the batter is straightforward and quick to mix, so even home bakers with modest experience will get a great result. The recipe uses common pantry ingredients — flour, sugar, a single egg, and a modest amount of butter — but the addition of almond extract and sliced almonds gives it a slightly special flavor and texture.

Second, it makes an attractive, single-layer 9-inch cake that looks great on a cake stand or a simple plate. The cherries, gently pressed into the batter before baking, create pretty bursts of color on top and add natural sweetness and moisture. The turbinado sugar sprinkled on top provides a crunchy, golden finish that’s satisfying against the soft crumb.

Third, it’s versatile. Serve it lightly dusted with powdered sugar for teatime, warm with whipped cream for dessert, or sliced with a scoop of vanilla ice cream for a casual celebration. Because it uses frozen cherries, you can make it year-round without worrying about seasonal fruit availability.

How to make Cherry Almond Cake with Buttermilk

This cake is straightforward to assemble, and it bakes into a tender, slightly springy crumb studded with juicy cherries. Read through the full Directions below before you start, and make sure your butter and egg are at room temperature so ingredients blend smoothly. Here’s the step-by-step approach you’ll follow when making Cherry Almond Cake with Buttermilk.

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 3/4 cup low-fat buttermilk
• 1 teaspoon pure almond extract
• 2 cups frozen, pitted pie cherries, thawed
• 1/4 cup sliced almonds
• 1–2 tablespoons turbinado sugar

Ingredient Notes and Substitutions

• Butter: Unsalted butter at room temperature gives the best texture and control of salt. If you only have salted butter, reduce added kosher salt slightly.
• Flour: All-purpose flour keeps the crumb tender; for a slightly denser texture, you can try half all-purpose and half whole wheat pastry flour, but the cake will brown a little more.
• Buttermilk: Low-fat buttermilk adds acidity that tenderizes the crumb and reacts with baking powder for lift. If you don’t have buttermilk, stir 3/4 cup low-fat milk with 3/4 teaspoon lemon juice or mild vinegar, let sit 5–10 minutes until slightly thickened.
• Almond extract: A small amount brings a pronounced almond aroma. If someone in your family has tree-nut allergies, omit the extract and almonds, and swap with 1 teaspoon vanilla extract and a sprinkle of sesame seeds or toasted oats for texture.
• Cherries: Frozen, pitted pie cherries are convenient and give great texture; if using fresh cherries, pit and halve them, and pat dry so they don’t weigh down the batter.
• Sliced almonds and turbinado sugar: The almonds add crunch and a nutty note; turbinado sugar gives a sparkly crust. You can use sliced coconut or finely chopped pecans if you prefer.

Directions

1. Preheat oven to 350°F. Lightly grease a 9-inch cake pan with cooking spray.
2. Cream the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 3–5 minutes.
3. Add the egg, buttermilk, and almond extract; mix until smooth.
4. Sift in flour, baking powder, and salt; mix on low speed until just combined.
5. Pour batter into prepared pan and smooth with a spatula.
6. Evenly distribute thawed cherries over batter and gently press in.
7. Sprinkle sliced almonds on top, followed by turbinado sugar.
8. Bake 50–55 minutes until golden and a toothpick comes out clean. Cake should be firm but springy.
9. Cool on a wire rack. Dust with powdered sugar if desired before serving.

Pro Tips for Success Cherry Almond Cake with Buttermilk

• Bring ingredients to room temperature: Let the butter and egg sit out for 30–60 minutes before you start. Room-temperature ingredients emulsify evenly and yield a smoother batter and finer crumb.
• Don’t overmix after adding dry ingredients: Once you add the flour mixture, mix only until it disappears into the wet ingredients. Overmixing develops gluten and can make the cake dense.
• Use thawed, well-drained cherries: If the cherries are too wet, they’ll sink and make pockets of moisture. Thaw them completely and pat dry with paper towels before adding.
• Check for doneness with more than color: Golden color is helpful, but a toothpick through the center should come out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil for the last 10–15 minutes.
• Let it rest a bit before slicing: Cooling the cake for 15–20 minutes in the pan allows it to set so slices are neat and the crumb doesn’t crumble.
• Try a lined pan for easier removal: For a clean lift, line the bottom of your cake pan with parchment and grease the sides lightly.

Flavor Variations Cherry Almond Cake with Buttermilk

• Cherry-Lemon Twist: Add the zest of one lemon to the batter and swap almond extract for 1/2 teaspoon almond extract plus 1/2 teaspoon vanilla. Lemon brightens the cherries, creating a fresher profile.
• Almond Frangipane Top: For a slightly fancier version, spread a thin layer (about 1/2 cup) of almond frangipane over the batter before placing cherries. The frangipane crisps and forms a sugary almond layer that’s irresistible.
• Cherry-Chocolate Swirl: Stir 1/4 cup cocoa powder into 1/3 of the batter, then dollop and swirl it into the plain batter before adding cherries. Dark chocolate and cherries are classic companions.
• Maple-Almond: Replace granulated sugar with 3/4 cup granulated sugar plus 1/4 cup pure maple syrup (reduce buttermilk by 1–2 tablespoons to balance extra liquid) for warm maple notes that pair beautifully with almonds.
• Fruit Mix: Substitute half the cherries with raspberries or blueberries for a mixed-berry almond cake. Be mindful that very juicy berries can change baking time slightly.

Serving Suggestions Cherry Almond Cake with Buttermilk

This cake is versatile on the plate. Here are friendly serving ideas depending on the occasion:

• Casual coffee or tea: Slice and serve dusted with powdered sugar alongside a hot cup of coffee or tea. The cake is just sweet enough for an afternoon pick-me-up.
• Brunch centerpiece: Serve warm with whipped cream and extra sliced almonds for a brunch spread. Add a fruit salad on the side to balance richness.
• Dessert for guests: Plate a slice with a scoop of vanilla ice cream or a dollop of crème fraîche and a light drizzle of cherry or almond syrup. Toasted almonds on top add attractive crunch.
• Picnic or potluck: The single-layer 9-inch cake travels well. Wrap it in plastic wrap and keep cool; slice at your destination. It’s easy to transport and shares nicely.

Storage and Freezing Instructions Cherry Almond Cake with Buttermilk

Storing and freezing this cake is simple and keeps it tasting fresh.

• Short-term storage (1–2 days): Once cooled completely, cover the cake loosely with plastic wrap or store in an airtight cake keeper at room temperature. Keep away from direct sunlight or heat.
• Refrigerator (up to 5 days): If your kitchen is warm or you’ve added whipped cream or a perishable topping, store the cake in the refrigerator in an airtight container. Bring it to room temperature 20–30 minutes before serving for the best texture.
• Freezing whole cake: For longer storage, wrap the cooled cake tightly in plastic wrap, then again in aluminum foil. Freeze up to 2 months. Thaw overnight in the refrigerator, then come to room temperature before serving.
• Freezing slices: Freeze individual slices by wrapping each slice in plastic wrap and placing them in a single layer in a freezer-safe bag. Thaw at room temperature or warm gently in a low oven (300°F) for 10–15 minutes.
• Tips for best results: Avoid freezing if you’ve dusted with powdered sugar or topped with perishable items; add those after thawing. If reheating, a quick 10–12 minutes at 300°F helps revive the crumb.

Nutrition Facts (Per Serving — estimate)

These values are approximations based on the full cake divided into 12 servings. Exact nutrition will vary by brands and exact measurement methods.

• Calories: ~200–220 kcal
• Protein: ~2–3 g
• Carbohydrates: ~34–40 g
• Fat: ~7–9 g
• Fiber: ~1–2 g
• Sodium: ~90–150 mg

These numbers are estimates and meant as a general guide. If you need precise nutrition data for medical reasons, consider using a nutrition calculator with the exact brands and measures you use.

FAQ About Cherry Almond Cake with Buttermilk

What can I use instead of almond extract if I don’t have it?

If you don’t have almond extract, vanilla extract is a common substitute and will keep the cake flavorful without the nutty almond note. Use the same amount (1 teaspoon) of vanilla for a milder, more universal flavor. For a closer nutty profile without extract, you can add 1/4 cup finely ground toasted almonds into the batter, though that changes texture slightly. Remember, ground nuts add fat and may require small adjustments to liquid if used in larger amounts.

Can I use fresh cherries instead of frozen pie cherries?

Yes, fresh cherries work beautifully. Pit and halve them, then gently pat them dry so they won’t add excess moisture to the batter. Fresh cherries are typically a little firmer and less sweet than pie cherries, so you might notice a slightly different texture and a brighter taste. If cherries are very juicy, consider lightly dusting them with a tablespoon of flour to help them stay suspended in the batter.

How do I prevent cherries from sinking to the bottom?

To minimize sinking, toss the thawed cherries lightly with about 1–2 teaspoons of flour before placing them on the batter. This gives the fruit a bit of a coating that helps it stay distributed. Also avoid making the batter overly thin — measure ingredients accurately and mix only until combined. Thicker batters tend to hold fruit better than very runny ones.

My cake browned on top before it was fully baked. What can I do?

If the top is browning too fast, tent the cake loosely with aluminum foil about halfway through the baking time. This will shield the top from direct heat while the center continues to bake. You can also lower the oven temperature by 25°F and bake a bit longer for a gentler, more even bake. Every oven has hot spots, so consider rotating the cake once during baking for uniform color.

Can I make this cake gluten-free?

Yes, you can try a gluten-free blend that’s designed cup-for-cup to replace all-purpose flour. Use a high-quality gluten-free flour blend with xanthan gum included for best texture. Keep in mind that gluten-free cakes sometimes need a little extra liquid or a slightly longer bake time; watch the center for doneness with a toothpick. A blend that includes rice flour, tapioca, and potato starch often performs well.

Will this cake work with other fruits, like peaches or plums?

Absolutely. Peaches, plums, or apricots would pair nicely with almond extract and sliced almonds. Slice firm fruit and pat dry to reduce excess moisture. Softer fruits or very juicy ones may need slightly less baking time or a lowered temperature to avoid over-browning. Experiment with fruit slices laid in a decorative circle for an attractive presentation.

Internal Inspiration and Related Recipes

If you enjoy one-skillet or low-effort mains to pair with a simple dessert like this cake, you might also like the hearty flavors of classic comfort sides such as German potato pancakes (Kartoffelpuffer), which bring a crisp contrast to softer, fruit-forward cakes.

Final Thoughts

This Cherry Almond Cake with Buttermilk is a dependable, lovely cake that balances sweet cherries, nutty almonds, and a moist, tender crumb. It’s easy enough for a midweek treat and pretty enough for company, and because it uses frozen cherries, you can enjoy it any time of year. With small tweaks like lemon zest, a chocolate swirl, or a maple twist, it’s also a flexible canvas for flavor experiments. Keep the tips above in mind, and you’ll have a slice of something homey and special whenever you want it.

Cherry Almond Cake with Buttermilk

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• Total Time: 70 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A tender cake featuring tart cherries, nutty almonds, and the tang of buttermilk, perfect for any occasion.

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Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 3/4 cup low-fat buttermilk
• 1 teaspoon pure almond extract
• 2 cups frozen, pitted pie cherries, thawed
• 1/4 cup sliced almonds
• 1–2 tablespoons turbinado sugar

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Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch cake pan with cooking spray.
2. Cream the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 3–5 minutes.
3. Add the egg, buttermilk, and almond extract; mix until smooth.
4. Sift in flour, baking powder, and salt; mix on low speed until just combined.
5. Pour batter into prepared pan and smooth with a spatula.
6. Evenly distribute thawed cherries over batter and gently press in.
7. Sprinkle sliced almonds on top, followed by turbinado sugar.
8. Bake for 50–55 minutes until golden and a toothpick comes out clean. Cake should be firm but springy.
9. Cool on a wire rack. Dust with powdered sugar if desired before serving.

Notes

Use room temperature ingredients for best results. Don’t overmix the batter after adding flour to prevent density.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American