New This Month

Warm Almond-Cherry Cake


Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2007


  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
  • 1 cup all-purpose flour (spooned and leveled), plus more for pie plate
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • 1 bag (12 ounces) frozen cherries, thawed and dried
  • 1/2 cup sliced almonds


  1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).

  3. Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

Reviews Add a comment

  • ellewellyn3gma
    5 APR, 2017
    One of my favorite cakes. Recently made it with a jar of tart Morello cherries from Aldi. Toasted the almonds first. Sprinkled caster sugar on top before baking. Not too sweet. Even better the next day and stays fresh for days. Might try 1/2 tsp. of vanilla along with almond extract. Much more cakelike than a clafoutis or a far. Recommend serving warm with whipped cream or ice cream.
  • MS12439710
    24 JUL, 2016
    I have made this today it is excellent! It is not too sweet with 3/4 cups of sugar. So if you like it more sweet you can add a little more sugar. Otherwise I followed the recipe exactly. Very good I made one it dark cherry and blackberries and another with frozen blueberries and peach. It is very good! I recommend this recipe. Very versatile too.
  • MS10635162
    6 MAR, 2016
    This looks delish & very similar to a favorite I've been making for several years. The finished product looks the same to me, the ingredients are pretty much the same, so what is the difference between this cake & a dark cherry-almond clafoutis?
  • Sera77
    20 NOV, 2013
    I've made this twice and loved it both times. Second time I used cranberries instead of cherries as they were easier to find at the store. Results still delicious.
  • athena13
    3 APR, 2011
    This is a great recipe for a simple and elegant dessert. I have substituted with different kinds of berries and it's always great!
  • Valerija
    30 OCT, 2010
    Its a very good recipe
  • raphaelsmuse
    25 JUN, 2010
    Made this recipe with some fresh raspberries from a pick-your-own farm. DELISH! I'm telling everyone I know. And so easy and versatile - I love it!
  • smd1227
    16 APR, 2010
    I made this recipe with peaches. It was out of this world.
  • adelenne
    16 NOV, 2008
    I used frozen blueberries instead of cherries. Very nice, my husband likes it very much..
  • MS12094939
    27 JUL, 2008
    Yummy. I just made this today with fresh blackberries. It really was easy