Vanilla Almond Cherry Cake Recipes

VANILLA ALMOND CHERRY CAKE

Steps:

• 1. Preheat your oven to 350 degrees Fahrenheit. 2. Wash and dry 2 heaping cups of fresh cherries. 3. Pit and de-stem your cherries, using a cherry pitter will help get the job done quicker and more efficiently. 4. After preparing your cherries slice them in half and set them aside in a separate bowl. 5. In a new large mixing bowl measure out and add your wet ingredients to the bowl, sugar, eggs, milk, melted butter, oil, and vanilla. Mix them until combined. 6. Next, add your dry ingredients, flour, and baking powder. Mix until combined but do not over mix if your batter looks a little lumpy that's perfectly fine! 7. Once your batter is mixed fold in your cherries, make sure not to mix too hard or beat up the cherries you just want to incorporate them nicely into your batter so a gentle fold will do. 8. Grease an 8-inch baking dish and gently toss in some flour to prevent your cake from sticking to the bottom of the pan. 9.Add your cake mixture to your prepared baking dish. Optional: Top with sliced almonds to give a toasted nutty flavor to the cake. 10. Place your cake pan into your preheated oven and bake for around 40 to 45 minutes. The top should look nice and golden and a toothpick should come out cleanly. 11. Once your cake is baked, let it cool completely, remove your cake from the cake pan and sprinkle some powdered sugar on top. (Optional) 12. Enjoy your delicious Vanilla Cherry Almond Cake! You deserve it!

ALMOND CHERRY CAKE

Steps:

• Preheat oven to 325F/160C. Butter an 8x8-inch pan.
• In a medium bowl sift together all-purpose flour and baking powder. Add almond flour and mix. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together butter and sugar for about 3 minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Don't worry if the batter looks a bit curdled. On low speed, add flour mixture and beat just until combined. Do not overmix.
• Spread the batter into prepared baking pan and smooth the top. Arrange cherries on top of the batter.
• Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack. Sprinkle the top with powdered sugar, if you like.

CHERRY VANILLA ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
• Sift flour, baking powder and salt together. Set aside.
• Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
• Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
• Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
• Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
• Transfer batter to bundt pan, filling about 3/4 full.
• Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
• Let rest 10-15 minutes before removing from pan.
• Turn cake out onto rack and cool completely.
• Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.

CHERRY, ALMOND & VANILLA WHITE CAKE

Steps:

• Preheat oven to 350 degrees. Prepare 9-inch cake pans by buttering, flouring and lining with parchment paper rounds. (Or use recipe #452719 for an easier liner.).
• Pour milk, egg whites, almond and vanilla extracts into a glass bowl and mix with a fork until combined.
• Mix flour, sugar, baking powder and salt in the bowl of an electric mixer at slow speed. Add butter and beat at slow speed until mixture forms moist crumbs, Add all but ½ cup of the milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Scrape down sides of bowl and then beat for about 30 seconds more.
• Divide batter evenly among three cake pans. Bake 25 minutes or until a cake tester comes out clean when inserted in the center.
• Let cakes rest for 10 minutes. Loosen from the side of the pan and and invert onto a wire rack. Remove parchment paper or wax paper. Cool completely.
• To make cherry filling, cook cherry pie filling over medium heat in a saucepan until warm. Add one teaspoon almond extract and cook five minutes more, stirring carefully. Mix cornstarch and water in a small bowl and add just enough to thicken the cherries, stirring constantly so no clumps form. Remove from heat and cool.
• To make frosting, beat together cream cheese, butter and vanilla. Gradually add the powdered sugar, mixing until all is incorporated.
• To assemble, top one layer of cake with a thin layer of frosting. Then spoon a layer of cherries on top. Top with next layer of cake and repeat the process until assembled. Frost top and sides of cake.