ALMOND CHERRY CAKE WITH CHOCOLATE CHIPS RECIPE
I mean cherries and chocolate chips! Can it get any better? The semi-sweet chocolate chips pair perfectly with the juicy cherries. Their tartness balances the sweetness of the cake just so nicely. The added almond flour and a little bit of almond liquor make this delicious cake extra moist with a rich sweet and nutty flavour.
Make this simple buttery cherry chocolate chip cake in a spring bundt pan and use either jarred or frozen cherries for this tasty cake. By using frozen or jarred cherries, you can enjoy this wonderful cake year-round without having to wait for cherry season.
This easy recipe for almond cherry cake with chocolate chips is super delicious and always a crowd pleaser. Serve it with a dusting of icing sugar and a dollop of homemade whipped cream alongside your favourite cup of tea or coffee for an afternoon treat or as a yummy dessert for your next dinner party!
TIPS TO MAKE THE PERFECT ALMOND CHERRY CAKE
Use a kitchen scale if you can, to weigh your ingredients rather than measuring them in cups. This will ensure accurate ingredients and will result in a great cake.
Bring your butter and eggs to room temperature before you start baking. If they are too cold you won’t be able to cream them sufficiently and will end up with a dense cake.
Make sure to cream butter and sugar long enough to achieve a nice spongy and airy cake. It should at least take 3-4 minutes on medium speed to get it to a pale yellow, light and fluffy consistency.
Sift the all-purpose flour and almond flour through a fine mesh strainer and don’t skip this step! You don’t want to get any dense floury spots in your cake.
If you prefer to make this cake alcohol free, you can substitute the almond liquor with pure almond extract. Most of the alcohol will bake off, but it most likely won’t be totally alcohol free.
Use mini semi-sweet chocolate chips or chop up some dark chocolate and stay away from milk chocolate for this recipe to avoid the cake from getting too sweet.
Make sure to thaw your frozen cherries, if you are not using jarred cherries. This will prevent them from adding too much moisture to the batter.
INGREDIENTS
Butter - Use unsalted butter instead of salted butter for this recipe.
Sugar - You can use granulated sugar or raw sugar to make this cake.
Flour - I like to use all-purpose flour or white spelt four for this recipe.
Almond flour - I prefer using blanched almond flour for this cake, but you can use blanched or unblanched almond flour.
Chocolate chips - I recommend using semi-sweet or dark chocolate chips. I prefer the mini ones to regular sized chocolate chips for this cake.
Cherries - You can use jarred or frozen cherries, as long as they are pitted. Make sure to thaw your frozen cherries and drain the extra water (same for jarred cherries) to avoid a puddle on top of your cake.
Vanilla - I prefer using pure vanilla extract or paste, instead of imitation vanilla.
Almond liquor - I like to use Amaretto in this recipe. You can substitute with pure almond extract for an alcohol-free version.
The full ingredient list with exact measurements can be found in the recipe card below.
MATERIALS YOU WILL NEED
hand or stand mixer
springform cake pan
spatula
flour sifter
fine mesh strainer
INSTRUCTIONS STEP BY STEP
Strain jarred cherries by putting them in a fine mesh strainer over a bowl to catch any water. If using frozen cherries, make sure to thaw and strain them before using.
Preheat oven to 350°F (180°C).
Butter and flour bottom and sides of a 10” inch springform.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, add butter and sugar and cream until light and fluffy approximately 3-4 minutes on medium speed. If you use a stand mixer, make sure to scrape down the sides halfway in between. Once you have reached the perfect consistency you can add the vanilla until incorporated fully.
Add the eggs one at a time. Beat on medium to highspeed in between until they’re incorporated nicely.
Sift flour, salt, baking powder and almond flour into a bowl. Don’t skip this step!
With the mixer on low speed, add flour mixture until well combined.
Add your chocolate chips and Amaretto and mix until incorporated evenly.
Transfer the dough into your springform cake pan and smooth the top with a spatula. Spread out the cherries onto the batter.
Bake your cherry chocolate chip cake until golden brown for 45-50 min or until a skewer inserted in the centre comes out clean.
Let it cool in the cake pan on a cooling wire rack and remove the pan once it’s cooled.
Dust your almond cherry cake with icing sugar and enjoy with some homemade whipped cream!
ALMOND CHERRY CAKE WITH CHOCOLATE CHIPS RECIPE
by Julia
I mean cherries and chocolate chips! Can it get any better? This is an easy recipe for a rich and delicious cake made in one bowl with semi-sweet mini chocolate chips and tart cherries. Added almond flour creates a moist cake with a slightly nutty flavour.
PREP : 20 minutes BAKE : 45-50 minutes COOL : 45 minutes
YIELD : 12 slices
INGREDIENTS
200 g unsalted butter, room temp.
175 g granulated sugar
4 medium eggs, room temp.
125 g all-purpose flour
100 g almond flour
1 tsp baking powder
130 g semi-sweet mini chocolate chips
1 tsp pure Vanilla extract
¼ tsp salt
400 g pitted jarred or frozen cherries
2 tbsp almond liquor like Amaretto
INSTRUCTIONS
Strain jarred cherries by putting them in a fine mesh strainer over a bowl to catch any water. If using frozen cherries, make sure to thaw and strain them before using.
Preheat oven to 350°F (180°C).
Butter and flour bottom and sides of a 10” inch springform.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, add butter and sugar and cream until light and fluffy approximately 3-4 minutes on medium speed. If you use a stand mixer, make sure to scrape down the sides halfway in between. Once you have reached the perfect consistency you can add the vanilla until incorporated fully.
Add the eggs one at a time. Beat on medium to highspeed in between until they’re incorporated nicely.
Sift flour, salt, baking powder and almond flour into a bowl. Don’t skip this step!
With the mixer on low speed, add flour mixture until well combined.
Add your chocolate chips and Amaretto and mix until incorporated evenly.
Transfer the dough into your springform cake pan and smooth the top with a spatula. Spread out the cherries onto the batter.
Bake your cherry chocolate chip cake until golden brown for 45-50 min or until a skewer inserted in the centre comes out clean.
Let it cool in the cake pan on a cooling wire rack and remove the pan once it’s cooled.
Dust your almond cherry cake with icing sugar and enjoy with some homemade whipped cream!