Any time you use cherry and almond in the same sentence as dessert, I am right there with you. I adore cherry almond anything. I may even like cherry almond better than chocolate. Tough call.
Stay with me through this next part. I have to tell you why I came to have this cake.
Or just skip to the bottom. That’s where the recipe is.
Yesterday, I explained how Allie got what nearly amounted to a birthday non-party for her third birthday whereas Grace had two pretty elaborate parties for her third birthday.
With that in mind, let’s talk about birthday cake.
We forgot about a birthday cake until the day before Allie’s birthday party. Since I’m gluten-free, Joe wanted to make me a special cake (because the last few gluten-free cakes we’ve tried have not been worth sharing with the family) and a special-er cake for Allie, but in the end, we let her choose one at the Walmart bakery. She was happy with her cake with yellow edges and orange flowers, and I got an amazing cherry almond cake all to myself.
This almond cake recipe doesn’t make a thick, fluffy cake. The cake is slightly dense (as all gluten-free cakes tend to be, in my experience), but it is very moist and not at all gritty or weird in texture. It is a little crumbly, almost like cornbread, but it is just right for a cake.
The texture is hard to explain, but I promise you – even gluten-eaters will love this cake.
We used my KitchenAid stand mixer for this recipe, but you could also do it by hand. Prepare yourself for an arm workout.
- 1 cup unsalted butter (two sticks), softened
- 1 cup sugar
- 4 eggs
- ½ cup milk (we use 1%)
- 1 teaspoon vanilla
- 1½ tablespoons almond extract
- 1½ cup almond meal/flour
- ½ cup coconut flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 large can gluten-free cherry pie filling
- Whipped cream or vanilla ice cream
- Preheat oven to 350.
- Whisk the softened butter together with the sugar until the mixture is smooth. Add in the eggs one at a time, until they are fully incorporated. Add milk, vanilla, and almond extract and whisk together.
- In a separate bowl, mix the flours, salt, and baking powder. Add the dry ingredients to the wet a little at a time and beat until creamy.
- Spread batter in a greased 9×13 pan and bake at 350 for 30 minutes.
- Serve topped with cherry pie filling and a dollop of whipped cream or a scoop of vanilla ice cream.
I love cherries and almonds together and also chocolate and orange together. What flavors do you like?
© 2014, Tara Ziegmont. All rights reserved.