Cherry Almond Olive Oil Cake

There's just something about cherries and almonds together-and they complement each other especially well in this olive oil cake. This elegant dessert is perfectly moist, a bit dense in the best way, and delivers all sorts of flavor and texture. It's a lovely way to end a long week, cap off a dinner party, or bring a hint of summer to a holiday spread.

Olive oil cakes have the current distinction of being both traditional and trendy. When that happens to any dish, it's fun to see new approaches to an established way of doing things. I've been particularly inspired to experiment with this one; different flours and flavorings, as well as various types and styles of olive oil. This delicious cherry almond olive oil cake is one of my favorite things to come out of the effort.

You can make this cake with either fresh or frozen cherries, so it's a treat you can enjoy any time of year. It's elegant, simple, and delicious on its own-but I wouldn't argue if you added a drizzle of caramel sauce and a scoop of ice cream.

Ingredients and substitutions

• Almond flour and all-purpose flour - A mix of both flours keeps this cake tender while giving it a hearty texture and enhancing the almond flavor. It is possible to use all APF or all almond flour in this recipe, though it will change the texture of the cake.
• Baking soda, baking powder, and salt - Traditional leaveners keep the cake airy and the crumb soft.
• Greek yogurt and almond milk - These add moisture and a bit of tang. Sour cream can be substituted for the yogurt, and dairy milk or any other kind of nut milk will work in place of the almond milk.
• Eggs - Make sure they are at room temperature for the best outcome.
• Vanilla and almond extracts - Using both extracts gives the cake a bit of richness and boosts the almond flavor.
• Extra virgin olive oil - I like to use a fruity, high-quality olive oil for this cake, such as Drizzle from Graza. A more budget-conscious choice that I also like is Bertolli Extra Virgin Olive Oil "Rich Taste." Both are widely available at supermarkets or on Amazon.
• Cherries - Fresh Bing cherries are amazing in this cake. Rainier cherries are not great for baking. Sweet frozen cherries also work great. I recommend defrosting them to room temperature so they don't cool the batter down too much.
• Sliced almonds - Finely chopped almonds work too.

How to make cherry almond olive oil cake

Baking a cake with olive oil takes slightly more doing than just substituting olive oil for butter. An extra step is required to make sure the oil is fully incorporated into the cake (but don't worry, it just takes a few extra seconds).

Combine dry ingredients: Add flours, baking soda, baking powder, and salt to a medium bowl and whisk to fully combine.

Mix wet ingredients: In the bowl of a stand mixer, combine sugar, almond milk, and yogurt and mix on low speed until combined. Add the eggs, vanilla, and almond extract and mix again on low until combined.

Add olive oil: Turn the speed on the mixer up to medium, and, leaving it running, add the olive oil in a slow stream until incorporated. Let the mixer run for 20-30 more seconds until the mixture begins to lighten in color.

Incorporate dry ingredients: Turn the mixture to low and add the dry ingredients slowly, about ½ cup at a time. Do not overmix. I usually end up folding the last few scoops in witfh a spatula.

Prepare for baking: Pour half the batter into your prepared springform pan, and sprinkle half of the cherries over the top. Cover with the second half of the batter, and sprinkle the remaining cherries on top. Sprinkle with the slivered almonds.

Bake: Baking time can vary depending on the size of your pan. 8" pans can take up to 50 minutes, and 9" pans will take anywhere from 35-45 minutes. Remove from the oven when the top is nicely browned and a toothpick inserted in the middle comes out clean.

Tips for the perfect cherry almond olive oil cake

Choose the right type of almond flour. I tested this recipe using Bob's Red Mill Super-Fine almond flour. Almond flours that are not super-fine or made from blanched almonds may not work as well in this recipe.

Use room temperature eggs. Olive oil can coagulate at lower temperatures, and cold eggs bring down the temperature of your batter. Make sure eggs have been sitting out for 30 minutes before adding to the batter.

Don't overmix the batter. Overmixing cake batter can develop gluten, which may give your olive oil cake an undesirable texture. After adding the dry ingredients to the wet, mix the batter just enough to make sure everything is well-combined for the best outcome.

Storing your olive oil cake

This cake keeps well, covered at room temperature, for the first day. After that, refrigerate to keep the cherries fresh, and always bring slices back to room temperature before serving for the best flavor and texture.

For longer storage, wrap individual slices or the whole cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then let the cake come to room temperature before enjoying.

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