This cake is an homage to my grandmother. For our annual family picnics, she would always bake these delectable cherry squares. Though my cake could never compare to hers, I took my shot and believe that I was able to create something almost as good as my grandma’s. This Cherry Almond Snack Cake is simple is full of almond flavor and highlights the lovely sweet dark cherries that are in season right now.
This cherry almond snack cake is made with fresh cherries. The cake itself has a delicate crumb and a lovely almond flavor. The flavor profile of this snack cake is perfect for summertime. It would be lovely accompanied by a cup of coffee or tea.
Ingredients
- Flour: This cake is made with a combination of all-purpose and almond flours. The almond adds to the overall flavor of the cake, while the all-purpose flour makes up for most of the body.
- Extracts: This cake is made with both vanilla and almond extracts. The almond extract goes a long way, so this recipe only calls for a small amount.
- Cherries: This cake is made with fresh cherries, ideally the dark sweet variety. They are to be pitted and halved, before they are delicately placed on top of the cake batter in a decorative fashion.
- The Usual Suspects: There are 3 total eggs in here, which is a lot for a small cake. This cake calls for equal parts butter and sugar. Finally, there is a small amount of heavy cream. This could be substituted with half-and-half as well.
Procedure
First things first, preheat your oven to 350 degrees F. Grease and line a 9-by-9-inch baking pan with parchment paper, set aside.
In a small bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extract.
Add half of the dry ingredients into the mixer bowl, beat until incorporated. Pour the heavy cream into the batter and mixer until combined. Add the remaining dry ingredients and mix only until incorporated.
Pour the batter into the prepared pan and smooth into an even layer. Carefully place the cherry halves in rows, cut side up, until the batter is covered. You may not use all the prepared cherries.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before removing from pan and cutting into squares. Store in an air-tight container for 3-4 days.
I hope you enjoy this lovely Cherry Almond Snack Cake. When I enjoy a slice of this it brings back sweet summer memories, which feels really special during times like these. Before cherry season ends, make sure to grab yourself a pint and make this delicious snack cake.
Stay safe and stay strong <3
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Cherry Almond Snack Cake
Ingredients
- 1½ cups all-purpose flour
- ½ cup almond flour
- 1 tbsp baking powder
- 1/2 tsp salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 2 cups fresh dark sweet cherries pitted and halved
Instructions
- First things first, preheat your oven to 350 degrees F. Grease and line a 9-by-9-inch baking pan with parchment paper, set aside.
- In a small bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extract.
- Add half of the dry ingredients into the mixer bowl, beat until incorporated. Pour the heavy cream into the batter and mixer until combined. Add the remaining dry ingredients and mix only until incorporated.
- Pour the batter into the prepared pan and smooth into an even layer. Carefully place the cherry halves in rows, cut side up, until the batter is covered. You may not use all the prepared cherries.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before removing from pan and cutting into squares. Store in an air-tight container for 3-4 days.
Notes
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