French Style Cherry Cake Recipe

OMG, this cherry cake is my absolute favorite because it’s like a slice of French heaven with its perfect balance of sweetness and subtle almond flavor. Plus, the juicy cherries give it this moist, irresistible texture that makes it impossible to have just one piece!

I adore the subtle combination of tastes in my French Style Cherry Cake. With both all-purpose and almond flour, the texture is just right—neither too dense nor too light—to match the sweetness of fresh cherries.

Somehow the hint of almond extract makes the cake more that and less a cherry cake. My suggestion is to serve this with a simply not sweetened chantilly.

Dusting with powdered sugar is nice but unnecessary.

Ingredients

• All-purpose flour: Provides structure, source of carbohydrates.
• Almond flour: Adds nutty flavor, healthy fats, vitamin E.
• Baking powder: Leavening agent for light, airy texture.
• Unsalted butter: Rich flavor, creamy texture.
• Granulated sugar: Sweetness, helps with texture.
• Vanilla extract: Enhances sweetness, warm aroma.
• Fresh cherries: Natural sweetness, fiber, antioxidants.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup milk
• 1 1/2 cups fresh cherries, pitted and halved
• Powdered sugar for dusting

Instructions

1. Set your oven to 350°F (175°C) to start. Get a 9-inch round cake pan, and make sure to grease it and dust it with flour.

2. In a medium bowl, combine the following ingredients and whisk well: all-purpose flour, almond flour, baking powder, and salt. Set aside to allow the whisked ingredients to marry.

3. In a big mixing bowl, mix the softened butter and granulated sugar together with a hand mixer or stand mixer fitted with the paddle attachment until the mixture is light and fluffy.

4. One at a time, add the eggs to the butter mixture, mixing thoroughly after each addition. Add the vanilla and almond extracts and mix well.

5. Incrementally incorporate the dry components into the wet mixture; add them in a slow, steady stream while mixing on low speed. Alternate adding the dry mixture with the milk, ensuring to add the last portion of dry ingredients. Mix until combined.

6. Carefully incorporate the halved cherries into the batter, making sure they are dispersed evenly throughout the mixture.

7. Pour the batter into a cake pan that has been prepared and smooth the top with a spatula.

8. Cook in an oven preheated to 350°F for 40-45 minutes. Test for doneness by inserting a toothpick into the middle of the cake. If it comes out clean, the cake is done. (You should also check the edges; they should be pulling away from the sides of the pan.)

9. Let the cake cool in the pan for about 10 minutes; then, move it to a wire rack to cool completely.

10. When the cake is cool, before serving, dust it with powdered sugar. Enjoy the French-style cherry cake.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Pastry brush or paper towel (for greasing the pan)
4. Flour sifter or fine mesh strainer (for dusting the pan with flour)
5. Medium mixing bowl
6. Large mixing bowl
7. Whisk
8. Hand mixer or stand mixer with paddle attachment
9. Measuring cups and spoons
10. Spatula
11. Toothpick (for testing doneness)
12. Wire cooling rack
13. Serving platter or cake stand (optional)

FAQ

• Can I use frozen cherries instead of fresh ones?You may use frozen cherries, but you must thaw and drain them well before adding them to the batter.
• Is there a substitute for almond flour?If you have nut allergies, you can use an equal amount of all-purpose flour in place of almond flour, but it might affect the flavor and texture of the cake a bit.
• Do I need to use both vanilla and almond extracts?Both extracts enhance the flavor of the cake, but if you want a more subtle flavor, you can use only vanilla extract. If you are allergic to almond extract, you can omit it.
• Can I make this cake ahead of time?The cake may be prepared the day before. Keep it tightly covered, and at room temperature, it can await its big moment. Just before serving, use a good old-fashioned sifter to dust the top with powdered sugar. It will look like it did the moment it came out of the oven.
• How do I pit the cherries?For convenience, use a cherry pitter; or, with a small knife, cut carefully around the pit.
• Is the cake best served warm or cold?Whether served warm or at room temperature, the cake is downright mouthwatering. You can enjoy it as is, or you can serve it alongside a generous portion of whipped cream or a scoop of vanilla ice cream, as that is a delightful combo, too.

Substitutions and Variations

All-purpose flour: For a gluten-free option, use the same amount of gluten-free all-purpose flour.
Hazelnut flour: Use an equal amount of hazelnut flour or all-purpose flour if the flavor of almond is not desired.
Coconut oil or a plant-based butter can be used in equal measure to replace unsalted butter in a dairy-free version. Both have a similar consistency to butter, although coconut oil can be more solid and may need warming in your hands to soften it before baking.
Coconut sugar: Use in equal amount. Substitute coconut sugar for sugar if you are using it.
Cherries: Use the same amount of frozen cherries that have been thawed and drained, or switch to using fresh berries. Raspberries or blueberries work well.

Pro Tips

1. Prepare Cherries Ahead Pit and halve the cherries in advance, letting them drain on a paper towel. This reduces extra moisture in the batter, preventing a soggy cake.

2. Room Temperature Ingredients Ensure all your ingredients, especially eggs, butter, and milk, are at room temperature. This allows for a smoother batter and better mixing.

3. Gentle Cherry Folding Fold the cherries into the batter gently to avoid crushing them. Overmixing can also lead to a dense cake.

4. Almond Flour Care Sift the almond flour to remove any clumps that can weigh down the batter. This helps in achieving a light and airy texture.

5. Alternative Flavor Boosts For an added flavor dimension, consider incorporating a teaspoon of fresh lemon zest into the batter when adding the extracts. It pairs well with cherries and enhances the cake’s freshness.