Cherry Almond Olive Oil Cake
Moist, tender, and full of flavor, this cherry almond olive oil cake is the perfect way to end a long week, cap off a dinner party, or bring a hint of summer to a holiday spread.
Servings: 8
Ingredients
- baking or cooking spray
- 1 ½ cups super-fine blanched almond flour
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup plain Greek yogurt full-fat
- ½ cup unsweetened almond milk
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 eggs room temperature
- ¾ cup extra virgin olive oil
- 1½ cups fresh or frozen pitted cherries halved
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F.
- Prepare an 8 or 9-inch spring form pan (preferred) or cake pan by spraying well with baking spray, or line the bottom of the pan with parchment and spray the sides. Set aside.baking or cooking spray
- In a medium bowl, whisk together the dry ingredients: almond flour, all-purpose flour, baking powder, baking soda, and salt.1 ½ cups super-fine blanched almond flour, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
- In a separate bowl or a stand mixer, combine the sugar, yogurt and almond milk and mix on low speed until combined.½ cup plain Greek yogurt, ½ cup unsweetened almond milk, ¾ cup sugar
- Add the vanilla and almond extract, then the eggs, and increase the speed to medium.½ teaspoon vanilla extract, 1 teaspoon almond extract, 3 eggs
- Once the eggs are incorporated, pour the olive oil in a thin stream and beat on medium speed for about 90 seconds.¾ cup extra virgin olive oil
- Reduce the mixer speed to low and gradually add the dry ingredients until incorporated. I usually mix the last few scoops in by hand with a spatula to prevent overmixing the batter.
- Pour half of the batter into the prepared pan, then scatter ½ of the cherries evenly on top. Cover with the remaining batter, then spread the remaining cherries over the top.1½ cups fresh or frozen pitted cherries
- Sprinkle with the sliced almonds and bake for 35-45 minutes (for a 9-inch pan) or 40-50 minutes (for an 8-inch pan). Remove the cake from the oven when a toothpick inserted in the center comes out clean.¼ cup sliced almonds
- Allow the cake to cool for 15 minutes, then remove the ring from your springform pan. Cool completely and transfer to a plate for serving.
Notes
Ingredient notes:
- I tested this recipe using Bob's Red Mill super-fine blanched almond flour. Due to differences in fat and moisture content between almond flour brands, using a different almond flour may alter the results a bit.
- Sour cream may be substituted for yogurt, and melted butter can be substituted for olive oil.
- I have not tested this cake with gluten free flour or almond yogurt, but if you try it I would love to hear how it turned out. Let me know in the comments!
- This cake will keep at room temperature for a day, but should be refrigerated after that. Bring to room temperature before serving.
- To freeze, cool the cake completely and wrap in two layers of plastic wrap. Follow with a layer of foil. This cake will keep in the freezer for up to 2 months. Defrost completely in the refrigerator before unwrapping, and let the cake come to room temperature before serving.
Nutrition
Calories: 493.9kcal | Carbohydrates: 39.4g | Protein: 10.4g | Fat: 34.4g | Saturated Fat: 4.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16.4g | Trans Fat: 0.01g | Cholesterol: 62.2mg | Sodium: 462.6mg | Potassium: 101.1mg | Fiber: 3.4g | Sugar: 22.6g | Vitamin A: 108.4IU | Vitamin C: 1.2mg | Calcium: 131mg | Iron: 2.2mg
