Description
Sun-Dried Cherry Almond Cake is a delightful dessert that beautifully combines the rich flavors of sweet sun-dried cherries and crunchy almonds. This moist cake features a tender crumb and a hint of vanilla, making it perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (180 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk
- ½ cup (75 g) sun-dried cherries, chopped
- ¼ cup (30 g) slivered almonds, plus extra for topping
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until combined.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the chopped sun-dried cherries and slivered almonds into the batter until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle additional slivered almonds on top for decoration.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake is completely cool, dust the top with powdered sugar before slicing.
- Slice the cake into wedges and serve as a delightful snack or dessert.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- For a dairy-free option, replace buttermilk with almond milk mixed with vinegar.
- Consider toasting the slivered almonds for enhanced flavor.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sun-Dried Cherry Almond Cake, dessert, baking, cherry cake, almond cake