Almond Cake with Tart Cherry Sauce
Dense, buttery almond cake studded with sliced almonds, paired with a glossy, tart cherry sauce. The almond paste creates rich crumb and subtle nuttiness, while sour cherries provide bright acidity and visual contrast. Serve at room temperature with warm sauce for afternoon tea, dessert after Sunday dinner, or a special celebration. This version uses Land O Lakes butter and canned cherries for reliable results.
Ingredients
- 1 cup butter, softened
- 7 to 8 ounce almond pastemarzipan1:1nut-basedtree_nuts-free
similar density and flavor
- ½ cup sugar
- 3 large eggs
- ½ teaspoon almond extractvanilla extract0.5:1flavor-changetree_nuts-free
use half the amount; reduces almond intensity
Full guide → - 1 ½ cups all-purpose flourgluten-free 1-to-1 flour1:1dietarygluten-free
may need 1-2 tbsp extra liquid
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup almonds, sliced
- 2 15-ounce cans tart red cherries, drained, juice reservedfrozen sour cherries, thawed1:1seasonal
drain well before using
- ½ cup sugar
- 2 tablespoons cornstarch
Instructions
- 1
Heat oven to 350°F. Grease and flour 9-inch springform pan.
- 2
Beat butter, almond paste, and sugar at medium speed until creamy and almond paste is fully blended.
- 3
Add eggs and almond extract; beat until well mixed.
- 4
Add flour, baking powder, and salt; beat at low speed until combined. Fold in sliced almonds.
- 5
Spread batter evenly into prepared pan. Bake until golden brown and toothpick inserted in center comes out clean.
- 6
Cool 10 minutes on rack. Run knife around inside edge of pan and remove sides. Cool completely.
- 7
Drain cherry juice into saucepan. Stir in sugar and cornstarch until combined.
- 8
Cook over medium heat, stirring, until mixture boils. Continue cooking and stirring until slightly thickened.
- 9
Stir in drained cherries. Serve warm sauce with cake.
Tips
Almond paste must be fully creamed with butter before adding eggs to avoid lumps and ensure smooth, even crumb.
Don't skip the 10-minute cooling step before removing springform sides; it firms the structure and prevents cracking.
Make cherry sauce up to 2 hours ahead and reheat gently before serving for best flavor and texture.
Good to Know
Keep cake covered at room temperature up to 2 days. Store sauce in airtight container in refrigerator up to 4 days; reheat gently on stovetop or microwave.
Bake cake 1 day ahead; wrap well. Make cherry sauce 2 hours before serving. Assemble just before plating.
Serve cake at room temperature with warm cherry sauce spooned over top. Add whipped cream or crème fraiche on the side if desired.
Common Mistakes
Don't overmix batter after adding flour to avoid dense, tough crumb
Don't skip draining cherries; excess liquid will thin the sauce
Don't remove springform sides before cooling 10 minutes to prevent cracks
Substitutions
Gluten-Free Swaps
may need 1-2 tbsp extra liquid
Nut-Free Alternatives
similar density and flavor
use half the amount; reduces almond intensity
Full guide →General Alternatives
drain well before using
FAQ
Can I make this cake without a springform pan?
Yes. Use a 9-inch round cake pan lined with parchment paper. Bake as directed. Cool 10 minutes, then invert onto a rack, peel parchment, and flip upright to cool completely.
What if I don't have almond paste?
Blend 1 cup sliced almonds with 2 tablespoons sugar and 0.5 teaspoon almond extract in a food processor until paste forms. Use immediately in the recipe.
Can I freeze the baked cake?
Yes. Cool completely, wrap tightly in plastic wrap and foil, freeze up to 3 months. Thaw at room temperature 4 hours before serving. Sauce does not freeze well.