A moist, tender cake filled with juicy cherries and rich almond flavor—perfect for any occasion!

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Ingredients

For the Cake:

• 1½ cups all-purpose flour

• ½ cup almond flour (or finely ground almonds)

• 2 tsp baking powder

• ¼ tsp salt

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp almond extract

• 1 tsp vanilla extract

• ½ cup milk or buttermilk

• 1½ cups fresh or frozen cherries, pitted and halved

• 1 tbsp flour (to coat cherries)

For the Almond Glaze (Optional):

• 1 cup powdered sugar

• 2 tbsp milk

• ¼ tsp almond extract

• Sliced almonds, for garnish (optional)

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Instructions

1. Prepare the Cherries:
   Toss the pitted cherries with 1 tablespoon of flour to help prevent them from sinking during baking. Set aside.

2. Mix Dry Ingredients:
   In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.

3. Cream Butter and Sugar:
   In a large bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each. Stir in the almond and vanilla extracts.

4. Combine Ingredients:
   Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Fold in the floured cherries gently.

5. Bake the Cake:
   Pour the batter into a greased 8-inch round or loaf pan. Bake at 350°F (175°C) for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

6. Add the Glaze (Optional):
   Whisk together powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake and sprinkle with sliced almonds if desired.

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✨ Serving Tips

• Swap fresh cherries with maraschino for a sweet, retro twist.

• Dust with powdered sugar for a lighter finish.

• Delicious with Earl Grey tea or a scoop of vanilla ice cream.