Moist, fruity, and just the right touch of fancy.
Hey, friend!
Let me tell you—this cherry almond cake is not your average cake. It’s tender, super moist thanks to olive oil, and full of juicy fresh cherries. Almond flour and extract give it that rich, nutty flavor that pairs perfectly with the cherries. It’s simple enough for a weekday bake, but honestly? Feels like something you’d serve at a dinner party.
And don’t worry—this is one of those stir-it-together, one-bowl kind of cakes. Let’s make it.
🍒 Servings & Time
- Servings: 8
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Total Time: About 1 hour
❤️ Why I Love This Recipe
This recipe started one summer when I bought way too many fresh cherries. I wanted something simple but special. The result? A tender, fruity cake with a hint of almond and that gorgeous crackly top.
- Olive oil keeps it moist for days
- Cherries + almond = flavor match made in heaven
- Naturally dairy-free
- No mixer needed
- Looks impressive but takes no time at all
🔬 Why This Recipe Works (Quick Science)
- Olive oil emulsifies easily, keeping the cake extra moist and soft without butter.
- Almond flour adds richness and tenderness without making the cake dense.
- Eggs provide lift and structure, helping it rise and hold the fruit.
- Tossing the cherries in flour keeps them from sinking to the bottom.
🧠 Meal Plan Ideas
- Serve with coffee for a weekend brunch
- Enjoy a slice with tea as an afternoon treat
- Dessert for a casual dinner with friends
- Wrap slices individually and freeze for later
- Great for potlucks or picnics
⚠️ Common Mistakes to Avoid
- Using too much fruit – the cake won’t bake evenly
- Skipping the cherry toss-in-flour step – they’ll all sink
- Overmixing the batter – leads to a tough cake
- Using extra virgin olive oil – it can be too strong; go for a mild version
🍽 What You’ll Need
Dry:
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet:
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup mild olive oil
- ½ cup milk (dairy or non-dairy)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Fruit:
- 1½ cups halved, pitted fresh cherries
- 1 tablespoon flour (for tossing cherries)
Optional Topping:
- Sliced almonds (for topping)
- Powdered sugar (for dusting)
🧰 Tools You’ll Need
- Mixing bowls
- Whisk and spatula
- 9-inch round cake pan
- Parchment paper
- Knife and cherry pitter (if needed)
- Measuring cups and spoons
🔁 Substitutions & Variations
- Fruit: Use fresh blueberries or raspberries
- Almond flour: Use more all-purpose if needed, but texture won’t be as soft
- Olive oil: Swap with avocado oil or melted coconut oil
- Milk: Any plant-based milk works great
⏳ Make-Ahead Tips
- Make the cake 1 day ahead—it actually gets better overnight
- Pit cherries and refrigerate ahead of time
- Freeze slices individually, then thaw and enjoy anytime
👣 Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
Step 2: Whisk wet ingredients
In a large bowl, whisk together the eggs and sugar until pale and slightly frothy. Add olive oil, milk, vanilla, and almond extract. Mix until smooth.
Step 3: Combine wet and dry
Add the dry ingredients to the wet ingredients and stir just until no flour streaks remain.
Step 4: Toss cherries with flour
In a small bowl, toss halved, pitted cherries with 1 tablespoon flour to help them stay suspended in the batter.
Step 5: Fold cherries into batter
Gently fold the floured cherries into the batter, reserving a few to press on top before baking.
Step 6: Pour into pan & top
Pour the batter into a greased and parchment-lined 9-inch cake pan. Smooth the top. Press a few cherry halves on top and sprinkle with sliced almonds.
Step 7: Bake
Bake at 350°F for 35–40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and serve
Let cake cool in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar if you like. Slice and enjoy.
🧊 Leftovers & Storage Tips
- Store covered at room temp for 2 days, or refrigerate up to 5 days
- Freeze individual slices in airtight bags for up to 3 months
- Reheat gently in the microwave or let it come to room temp before serving
🔢 Exact Macros (Per slice, out of 8)
- Calories: 290
- Protein: 5g
- Fat: 14g
- Carbs: 36g
- Fiber: 2g
- Sugar: 18g
🍨 What to Serve With
- A dollop of whipped cream
- Vanilla ice cream or lemon sorbet
- A cup of coffee or espresso
- Glass of chilled rosé or dessert wine
- Plain Greek yogurt for a light brunch option
❓ FAQ
Can I use frozen cherries?
Yes, just thaw and drain them first to avoid extra moisture.
What if I don’t have almond flour?
You can replace it with more all-purpose flour, but the texture will be slightly less tender.
Can I make it gluten-free?
Use a 1:1 gluten-free baking flour blend and make sure almond flour is certified gluten-free.
Does it taste like olive oil?
Not really! Use a mild olive oil, and it blends beautifully with the almond and fruit flavors.
Give It a Try 🍒
This Fresh Cherry Almond Cake with Olive Oil is a little rustic, a little elegant, and all-around delicious. It’s the kind of cake that feels fancy without being fussy—and honestly, it’s perfect any time of day. Try it out and leave a comment if you bake it! I’d love to hear how it turned out. 💬🍰
