Cherry Almond Torte
by
Clinton Kelly
Celebrate cherry season with this rustic Cherry Almond Torte, an easy one-pan dessert that's perfect for entertaining. Sweet cherries bake into a buttery almond cake with a crisp sugar topping, creating an elegant dessert that's just as delicious served warm or at room temperature.
Prep Time:
20 Minutes
Cook Time
1 hour 10–20 minutes
Serves:
8 Servings
Level:
Beginner
Ingredients
¾ cup sugar
½ cup unsalted butter, softened
2 large eggs
½ teaspoon almond extract
1 cup unbleached all-purpose flour, sifted
1 teaspoon baking powder
Pinch of salt
Approximately 3 cups pitted cherries (fresh or frozen)
1–2 tablespoons sugar, for topping
¼ cup sliced or slivered almonds
Instructions
Step 1: Preheat oven to 350°F. Grease a 9-inch springform or cake pan.
Step 2: Cream the butter and ¾ cup sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then mix in the almond extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Fold the dry ingredients into the butter mixture until just combined. The batter will be thick.
Step 6: Spread the batter evenly into the prepared pan.
Step 7: Arrange the cherries over the batter, gently pressing them into the surface.
Step 8: Sprinkle with 1–2 tablespoons of sugar and top with the sliced almonds.
Step 9: Bake for 1 hour 10 minutes to 1 hour 20 minutes, until golden and a toothpick inserted into the cake comes out clean. If the almonds begin browning too quickly, tent loosely with foil during the final 10 minutes.
Serving & Finishing Touches
Cool before slicing. Serve with vanilla ice cream or whipped cream, if desired.