Sweet, moist cherry cake filled with fruit and drizzled with an almond glaze is a dessert you can pull together with minimal effort.
I’m not sure what the magic trick of it is, but when people spy a dessert with glaze on it, it never fails to impress. (Just don’t tell them how easy it is!)
My aunt Judy commented on that years ago and it stuck with me. I’ve watched over the years, and as always, she is right. There’s just something “fancier” about a drizzle of glaze on a bar or a cookie or a cake.
Cherry Cake
You’ll need the following ingredients to make this cake recipe:
Cake Ingredients
- eggs
- sugar
- butter
- almond extract
- vanilla extract
- all-purpose flour
- cherries
I like to use frozen cherries for this recipe, as they are much easier to work with when baking. Thaw them slightly and then give them a rough chop before stirring them into the cake batter.
If you have an abundance of fresh cherries on hand, they’ll certainly work nicely – just don’t forget to remove the pits before adding them to the cake!
Cake Without Baking Powder
You’ll notice that there is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake.
You must beat the eggs until the batter forms a “ribbon” off the beaters. This will take between 5-7 minutes. Do not shorten or skip the beating process.
Almond Glaze
You’ll need the following ingredients to make the glaze for the cake:
Glaze Ingredients
- powdered sugar
- milk
- almond extract
Cherry Cake Recipe
With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size.
The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when the beaters are lifted from the bowl.
Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cherries and stir to mix throughout.
This is a very thick batter that will resemble cookie dough when it has finished mixing. You will need to press it into the pan to spread it out.
Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 30-35 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Cool completely before slicing into squares.
To glaze the cake, stir together the powdered sugar, milk, and almond extract. It should drizzle off the spoon in a thick white stream. Lightly drizzle the pieces of cake and allow them to rest until the glaze has set.
After the glaze has hardened, I store this cake at room temperature, either uncovered or very loosely covered.
This is a moist cake and the crust will soften a great deal if it is stored airtight. It will still be tasty, but it won’t be the same the next day if it’s kept airtight.
If you freeze this cake, thaw it uncovered at room temperature if possible.
Easy Cake Recipe
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Gooey Butter Cake is a buttery, sweet cake with a rich cream cheese layer. It has been an instant hit with everyone who tastes it.
Indulge in a chocolate lover’s dream with flavors that will leave your taste buds craving for more. You won’t believe how easy it is to make this Triple Chocolate Bundt Cake.
Cherry Cake
Ingredients
- 3 eggs
- 2 cups sugar
- ¾ cup butter softened
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1½ cups frozen cherries slightly thawed and roughly chopped
Glaze Ingredients
- 2 cups powdered sugar
- 1½ tablespoons milk plus more as needed
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size.
- The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cherries and stir to mix throughout.
- Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 30-35 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I bake mine for 34 minutes most of the time.)
- Cool completely before slicing into squares. To glaze the cake, stir together the powdered sugar, milk, and almond extract. It should drizzle off the spoon in a thick white stream. Lightly drizzle the pieces of cake and allow them to rest until the glaze has set.
Notes
Nutrition
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