Name: Cherry Almond Cake with Buttermilk
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
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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Cherry Almond Cake with Buttermilk is a bright, tender bake that balances juicy cherries and toasty almonds with a soft, slightly tangy crumb.

Why make this recipe

This Cherry Almond Cake with Buttermilk is a perfect midweek treat or a show-stopping dessert for family gatherings. It’s quick to assemble, needs no special tools beyond a mixer and a 9-inch pan, and the flavor profile—sweet cherries, warm almond extract, and nuttiness from sliced almonds—feels both comforting and a little sophisticated. If you love fruit-forward cakes that aren’t overly sweet, this one hits the mark.

If you want inspiration for other cherry-forward desserts that celebrate seasonal fruit, try a beautifully nostalgic cherry-berry vintage heart cake for a different presentation and flavor pairing.

How to make Cherry Almond Cake with Buttermilk

This cake relies on a simple creaming method: you start by creaming butter and sugar for aeration, then add wet ingredients and fold in dry ones. The buttermilk keeps the crumb tender and slightly tangy, which lifts the sweetness of the cherries and almond extract. The cherries are placed on top of the batter and gently pressed in so they sink slightly as the cake bakes—this creates appealing fruit pockets without releasing too much juice into the batter.

Before beginning, gather your ingredients and let the butter and egg come to room temperature. Thaw the frozen cherries and drain any excess liquid so the batter doesn’t get watery.

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 gives you better control over salt. If you only have salted butter, reduce added salt to a pinch. For a dairy-free cake, use a plant-based butter substitute and a non-dairy yogurt mixed with a little lemon juice to mimic buttermilk (see next note).
Buttermilk: If you don’t have buttermilk, make a quick substitute by stirring 1 tablespoon lemon juice or mild vinegar into 3/4 cup milk and letting it sit for 5–10 minutes. Low-fat buttermilk keeps the cake lighter; full-fat yields a slightly richer crumb.
Almond extract: Use pure almond extract for the most pronounced flavor; start with 1/2 teaspoon if you prefer a subtler note. Vanilla extract can be used in place if someone has a nut allergy.
Cherries: Frozen, pitted pie cherries are convenient and consistent year-round. If using fresh cherries, pit and slightly chop larger cherries so they distribute more evenly.
Sliced almonds and turbinado sugar offer crunch and a pretty finish; chopped walnuts or pecans could be used instead for a different texture.

Directions :

Preheat oven to 350°F. Lightly grease a 9-inch cake pan with cooking spray.
Cream the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 3–5 minutes.
Add the egg, buttermilk, and almond extract; mix until smooth.
Sift in flour, baking powder, and salt; mix on low speed until just combined.
Pour batter into prepared pan and smooth with a spatula.
Evenly distribute thawed cherries over batter and gently press in.
Sprinkle sliced almonds on top, followed by turbinado sugar.
Bake 50–55 minutes until golden and a toothpick comes out clean. Cake should be firm but springy.
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 about 30 minutes. Room-temperature butter creams more easily with sugar, giving you better rise and texture.
Don’t overmix after adding flour: Mix only until the dry ingredients are just incorporated. Overmixing develops gluten and makes the cake dense.
Drain thawed cherries well: If your cherries release a lot of liquid while thawing, drain them and pat dry with paper towels; otherwise the batter can become soggy and won’t set properly in the center.
Test for doneness in multiple spots: Insert a toothpick near the center and also near the thickest fruit clusters to ensure cherries didn’t create wet pockets.
Use an oven thermometer: Home ovens vary. An oven thermometer helps keep the temperature steady at 350°F so the cake bakes evenly and doesn’t brown too quickly on the edges.
Let it cool but not completely: Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack; this helps it hold together while still being warm and tender.

Flavor Variations Cherry Almond Cake with Buttermilk

Lemon-Almond: Add 1 tablespoon finely grated lemon zest to the batter and use lemon juice in the buttermilk substitute for a bright lift. The citrus pairs wonderfully with cherries and enhances almond notes.
Cherry-Chocolate Swirl: Fold 1/3 cup coarsely chopped dark chocolate into half the batter, swirl into the plain batter before adding cherries. Chocolate and cherries are a classic match and create a richer dessert.
Cardamom and Almond: Stir 1/2 teaspoon ground cardamom into the dry ingredients for a warm, aromatic twist that complements the almond extract.
Mixed Berry Swap: Replace cherries with a cup each of thawed blueberries and raspberries for a mixed-berry version. For a playful twist and bite-sized treats that kids love, try making mini versions inspired by strawberry cake truffles with sprinkles—they’re a fun handheld adaptation.

Serving Suggestions Cherry Almond Cake with Buttermilk

Serve slices simply dusted with powdered sugar for an elegant everyday dessert. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream adds creaminess and balances the almond flavor. For brunch, serve warm slices with a side of Greek yogurt mixed with honey and lemon zest to complement the tartness of the cherries.

Pair the cake with beverages that complement its profile: black coffee or espresso for contrast, a lightly floral tea (like chamomile or Earl Grey) for a gentler match, or even a sparkling water with a squeeze of lemon to cleanse the palate between bites.

For gatherings, cut the cake into small wedges and arrange on a platter with fresh cherries and toasted almond slivers for a pretty presentation. This cake also slices well for picnic boxes—wrap each slice in parchment to keep it intact.

Storage and Freezing Instructions Cherry Almond Cake with Buttermilk

Room temperature storage: Store the cake, well-covered with plastic wrap or in an airtight container, at room temperature for up to 2 days. Keep it away from direct sunlight and heat sources.
Refrigerator: If your kitchen is warm or you’ve added a perishable topping (like whipped cream), keep the cake refrigerated for up to 4 days. Bring slices to room temperature before serving for best flavor.
Freezing the whole cake: Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Freezing slices: For easy portions, wrap individual slices in plastic and place them in a resealable freezer bag. Thaw slices in the refrigerator or at room temperature for about an hour.
Reheating: Warm a slice in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes to revive the texture and slightly melt the almond sugar topping.

Nutrition Facts (Per Serving)

Estimated values per serving (assuming 12 servings):

Calories: 227 kcal
Protein: 3 g
Carbohydrates: 34 g
Fat: 7 g
Fiber: 1 g
Sodium: 140 mg

Nutrition notes: These values are approximate and can vary based on exact brands, size of the egg, and whether you use 1 or 2 tablespoons of turbinado sugar. Substituting full-fat buttermilk or adding a glaze will increase calories and fat slightly. For lower-sugar options, reduce granulated sugar by 10–20% and use a smaller amount of turbinado sugar on top; texture will remain largely intact given the presence of fruit and buttermilk.

FAQ About Cherry Almond Cake with Buttermilk

How can I prevent cherries from sinking to the bottom of the cake?

Cherries can sink when they’re dense or very wet. To help them stay suspended, toss the thawed cherries in a tablespoon of flour before placing them on top of the batter; this light coating gives them more traction. Also, avoid stirring the cherries into batter; instead, arrange them on top so they settle into the surface as the cake rises. Drain excess cherry juice after thawing to prevent adding extra moisture.

Can I use fresh cherries instead of frozen?

Yes, fresh cherries work beautifully. Pit the cherries and halve or quarter large ones to distribute them evenly. Fresh cherries may release less juice than some frozen fruit, but if they’re exceptionally juicy, pat them dry to avoid a wet batter.

Is it possible to make this cake in a different pan size?

You can bake this batter in an 8-inch round pan (it will be taller and may need extra baking time) or an 11×7-inch pan (it will be shallower and bake slightly faster). Keep an eye on baking time and use a toothpick test to check doneness. For mini loaf pans or muffins, reduce baking time substantially and check for a golden top and clean toothpick.

How do I adapt the recipe for a nut allergy?

To make this nut-free, omit the almond extract and sliced almonds. Replace the almond extract with 1 teaspoon pure vanilla extract or 1/2 teaspoon pure lemon extract, and swap sliced almonds for toasted oats or additional turbinado sugar for crunch. Ensure any packaged ingredients are labeled nut-free to avoid cross-contamination.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Keep an eye on texture since gluten-free flours absorb liquids differently; you may need to add 1–2 tablespoons more buttermilk if the batter seems too thick. Let the baked cake cool completely before slicing to reduce crumbling.

What if my cake is browned on top but undercooked in the center?

If the top browns too quickly, tent the cake loosely with foil and continue baking until the center is set. You can also lower oven temperature by 25°F and extend baking time to allow the center to bake without over-browning. Using an oven thermometer is a good practice to ensure accurate temperature.

Can I halve the recipe?

Yes, halve every ingredient and bake in a smaller pan, such as a 6- or 7-inch round. Baking times will be shorter, so begin checking at 30–35 minutes. Halving is helpful when you want fewer servings or to test the recipe.

How do I make the cake more moist?

A few ways to boost moisture: ensure you don’t overbake the cake; add 1–2 tablespoons of sour cream or full-fat yogurt in place of an equal amount of buttermilk for extra richness; or brush the cooled cake with a simple syrup (1:1 sugar to water) lightly flavored with almond or lemon to add moisture and flavor.

Final Thoughts

This Cherry Almond Cake with Buttermilk is a warmly flavored, easy-to-make recipe that celebrates the bright taste of cherries and the comforting aroma of almond. It’s forgiving for busy cooks, adaptable for various diets, and elegant enough for special occasions. Whether you’re baking for breakfast, dessert, or a potluck, this cake delivers tender crumb, juicy fruit pockets, and a delightful crunch from the almonds. Enjoy baking and sharing this simple yet memorable treat.

Cherry Almond Cake with Buttermilk