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Moist Cherry Almond Sheet Cake Recipe with Toasted Crunch Easy and Perfect

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A moist and tender cherry almond sheet cake topped with a toasted almond crunch, perfect for potlucks, family gatherings, or a cozy treat. This easy recipe combines nostalgic cherry flavors with a delightful almond twist.

Ingredients

Scale
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup (240 ml) buttermilk, room temperature (or dairy-free milk with 1 tablespoon lemon juice)
  • 1 can (14 oz / 400 grams) canned tart cherries, drained
  • ¾ cup (75 grams) sliced almonds, toasted
  • ¼ cup (50 grams) brown sugar
  • 2 tablespoons (28 grams) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch sheet pan with parchment paper or spray with non-stick spray.
  2. Toast the sliced almonds in a small skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3-5 minutes. Remove from heat and set aside.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  4. Using an electric mixer or stand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts until the batter is creamy and smooth.
  6. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined.
  7. Gently fold in the drained canned cherries using a rubber spatula, being careful not to break them up.
  8. Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
  9. In a small bowl, mix the toasted sliced almonds, brown sugar, and melted butter until evenly coated. Sprinkle this mixture evenly over the batter in the pan.
  10. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The topping should be golden brown and crunchy.
  11. Let the cake cool completely in the pan on a wire rack for at least 30 minutes before slicing.

Notes

Toast almonds on medium-low heat and stir frequently to avoid burning. Use room temperature eggs and buttermilk for a smooth batter and even bake. If topping browns too quickly, tent with foil halfway through baking. Gently fold cherries to keep them intact and juicy.

Nutrition

Keywords: cherry almond cake, sheet cake, toasted almond topping, easy cherry dessert, moist cherry cake, almond extract cake, potluck dessert

Find it online: https://leilameals.com/moist-cherry-almond-sheet-cake-recipe-with-toasted-crunch-easy-and-perfect/