Go Back
Print Recipe
5 from 1 vote

Sour Cherry Almond Cake Recipe

Author: Pamela

Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ cup fine blanched almond flour or sub all-purpose flour
  • 1 teaspoon aluminum-free baking powder
  • ¾ teaspoon sea salt
  • 1 cup unbleached cane sugar or maple sugar or half cane sugar and half Lakanto sweetener
  • ¼ teaspoon grated orange zest about ⅓ of an orange - wash the orange prior to zesting!
  • 3 large eggs at room temperature
  • ¾ cup unrefined extra-virgin olive oil or almond oil + additional for greasing pan
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup milk or unsweetened plant milk at room temperature
  • 1 15- ounce can or 1 ½ cups tart/sour cherries I love Sadaf, drained and patted dry (key step to pat dry)
  • Optional: 3 Tbsp powdered sugar + 1 Tbsp freeze-dried red fruit pulverized
  • Optional: Valentine’s stencil

Instructions

  • Preheat the oven to 350 degrees. Grease and line a 9-inch or 8-inch pan with unbleached parchment paper. Whisk together flours, baking powder, and salt.
  • With a stand mixer or hand held mixer, mix sugar and orange zest until aromatic, about 30-60 seconds. Add in eggs and mix on medium speed until lighter in color, about 3 minutes. With the motor running, pour olive oil into the bowl in a slow, steady stream. Add the vanilla and almond extract.
  • Stir in half of the flour mixture to the batter. Add all of the milk. Finish with the other half of the flour mixture and mix until just combined.
  • Gently fold in the cherries with a spatula. You can also save a few and put them on the top of the batter once it's in the cake pan.
  • Transfer batter to the prepared pan and bake for 45 minutes for a 9-inch pan or 50-55 minutes for an 8-inch pan, or until a cake tester comes out clean. Allow to cool in the pan for 10 minutes before removing and transferring to a cooling rack.
  • Cool completely and dust with pink powdered sugar if desired, using a stencil or not.

Notes

NOTES:
If you’re nut-free, swap the almond flour for all-purpose flour.
Vegan: for the eggs, try 9 Tbs. aquafaba (canned chickpea liquid) whipped with ¼ teaspoon cream of tartar until it looks like shaving cream and fold in at the last step; any plant milk (soy and oat are my favorites for baking.) You may have success with Bob’s Red Mill egg replacer, but I haven’t tried it.
Lower glycemic: use half cane or maple sugar and half Lakanto or Whole Earth monkfruit/erythritol sweetener.