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.

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Recipe Summary

prep:
15 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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 (13)

70 Ratings
  • 5 star values: 22
  • 4 star values: 30
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
09/24/2019
Great, easy-to-follow recipe; simple ingredients; and the end result is a delicious flavourful cake.
Rating: 5 stars
08/29/2019
I made cake to test it before taking it to a dinner in a few days. Followed the recipe with the addition of 1/2 tsp vanilla. It was easy to make and tasted wonderful. It is definitely going to the dinner with one change; the slivered almonds (which I did toast as I would for any recipe) will be decreased to 1/4c on top.
Rating: Unrated
04/05/2017
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.
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Rating: 5 stars
07/24/2016
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.
Rating: 4 stars
03/06/2016
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?
Rating: Unrated
11/20/2013
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.
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Rating: Unrated
04/03/2011
This is a great recipe for a simple and elegant dessert. I have substituted with different kinds of berries and it's always great!
Rating: Unrated
10/30/2010
Its a very good recipe
Rating: Unrated
06/25/2010
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!
Rating: Unrated
04/16/2010
I made this recipe with peaches. It was out of this world.
Rating: Unrated
11/16/2008
I used frozen blueberries instead of cherries. Very nice, my husband likes it very much..
Rating: Unrated
07/27/2008
Yummy. I just made this today with fresh blackberries. It really was easy
Rating: Unrated
03/22/2008
Very excellent and very easy. A nice dessert when you don't want something too sweet.