Ingredients

For the Cake:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) almond flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • ¾ cup (180ml) buttermilk, room temperature
  • 1 ½ cups (225g) fresh cherries, pitted and chopped (or frozen, thawed, and drained)
  • ¼ cup (25g) sliced almonds, lightly toasted

For the Almond Glaze:

  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp (30–45ml) milk or heavy cream
  • ½ tsp almond extract
  • Pinch of salt

For Garnish (Optional):

  • Fresh cherries, halved
  • Additional sliced almonds, toasted
  • Edible flower petals (e.g., cherry blossoms or rose petals, pesticide-free)

Equipment

  • 9-inch (23cm) round cake pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Cooling rack

Instructions

Step 1: Prepare the Oven and Pan

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly grease the parchment and dust with flour, tapping out the excess.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

  1. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
  2. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  3. Mix in the almond extract and vanilla extract.

Step 4: Combine Wet and Dry Ingredients

  1. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients (flour mixture, buttermilk, flour mixture, buttermilk, flour mixture). Mix until just combined; do not overmix.
  2. Gently fold in the chopped cherries and toasted sliced almonds using a spatula.

Step 5: Bake the Cake

  1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Step 6: Prepare the Almond Glaze

  1. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, almond extract, and a pinch of salt until smooth. Add more milk, a teaspoon at a time, if needed to reach a pourable consistency.

Step 7: Assemble and Decorate

  1. Once the cake is completely cooled, place it on a serving plate.
  2. Drizzle the almond glaze over the top, letting it drip down the sides.
  3. Garnish with halved fresh cherries, toasted sliced almonds, and edible flower petals, if desired.

Serving and Storage

  • Serving: Slice and serve the cake at room temperature. Pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
  • Freezing: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, then glaze and decorate before serving.

Tips

  • If using frozen cherries, ensure they are fully thawed and well-drained to avoid excess moisture in the batter.
  • To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden and fragrant.
  • For a more pronounced almond flavor, add an extra ¼ tsp of almond extract to the batter or glaze.

Nutritional Information (Approximate, per slice, based on 10 servings)

  • Calories: 320 kcal
  • Fat: 14g
  • Carbohydrates: 45g
  • Protein: 5g

Enjoy your Cherry Almond Blossom Cake, a perfect balance of fruity and nutty flavors!