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Cherry Amaretto Cake

Irresistible Cherry Amaretto Cake for Sweet Summer Moments

This Cherry Amaretto Cake combines caramelized cherries with hazelnut flour for a delightful summer dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Layer
  • 2 cups Cherries, fresh, pitted, and halved Thawed frozen cherries work too!
  • 0.25 cups Amaretto Infuses cherries with almond flavor
  • 1 tablespoon Granulated Sugar Sweetens cherries as they marinate
For the Cake Batter
  • 0.5 cups Melted Butter Use unsalted for better flavor
  • 0.5 cups Brown Sugar Contributes to caramelization
  • 1.25 cups All-Purpose Flour Measure accurately for best results
  • 0.75 cups Hazelnut Flour Can substitute with almond flour
  • 1 teaspoon Baking Powder Helps the cake rise
  • 0.5 teaspoon Baking Soda Creates fluffiness with buttermilk
  • 0.5 teaspoon Salt Enhances flavors
  • 2 large Eggs, room temperature Provides structure and moisture
  • 1 teaspoon Vanilla Extract Pairs perfectly with the cake
  • 0.5 cups Buttermilk Ensures cake remains moist
For the Whipped Topping
  • 1 cups Heavy Cream Base for rich topping
  • 0.25 cups Powdered Sugar Sweetens whipped cream

Equipment

  • 9-inch Round Cake Pan
  • Mixing Bowl
  • Small Saucepan
  • Electric Mixer

Method
 

Preheat and Prepare
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Marinate the Cherries
  1. Combine cherries, amaretto, and granulated sugar in a bowl. Let marinate for at least 30 minutes.
Create the Caramel Base
  1. Melt butter and brown sugar in a saucepan, then pour into the cake pan. Layer the marinated cherries on top.
Mix the Dry Ingredients
  1. Whisk together flour, hazelnut flour, baking powder, baking soda, and salt in a bowl.
Cream the Butter and Sugar
  1. Cream melted butter and granulated sugar until light and fluffy using an electric mixer.
Incorporate Eggs and Vanilla
  1. Add eggs one at a time to the butter mixture, then add vanilla extract and mix until creamy.
Combine Wet and Dry Ingredients
  1. Alternately add dry ingredients and buttermilk to the mixture, mixing until just combined.
Pour and Bake
  1. Pour batter over the cherries and bake for 45-50 minutes until a toothpick comes out clean.
Cool and Invert
  1. Cool cake in the pan for 20 minutes, then invert onto a serving plate.
Prepare the Whipped Cream
  1. Whip heavy cream with powdered sugar until stiff peaks form and fold in reserved cherry syrup.
Serve and Enjoy
  1. Slice the cake and serve with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 400IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Ensure the cake pan is well-greased for easy release and avoid overbaking to keep the cake moist.

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