Cherry Almond Cake

When baking bread in a loaf pan that isn’t well seasoned, butter the inside of the pan and cut a piece of wax or parchment paper so it covers the inside of the pan. When it’s finished cooking, grab the paper to lift the bread out.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 1 cup fresh cherries
  • 1⁄4 cup all-purpose flour
  • 1 cup butter, softened
  • 1⁄2 cup and 1 Tbsp. sugar
  • 3 large eggs, beaten
  • 1⁄4 tsp. almond extract
  • 1 2⁄3 cups self-rising cake flour
  • 1⁄2 cup finely chopped almonds
  • 1⁄3 cup milk


  • Preheat oven to 325°F. Pit the cherries and cut in half. Place them on a plate and sprinkle with flour. Toss to coat them evenly and shake to remove the excess.
  • Place the butter and sugar in a mixer bowl and beat until light and fluffy. Add the eggs gradually until well blended. Add the almond extract and combine.
  • Combine the cake flour and almonds. Sprinkle the flour mixture over the wet ingredients and fold in the flour gently. Fold in the cherries and milk.
  • Once the liquid is combined, pour into the loaf pan and bake for 45 to 60 minutes, or until an inserted toothpick comes out clean.