Almond and Sour Cherry Cake with Kirsch Glaze

Name: Almond and Sour Cherry Cake with Kirsch Glaze
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: one 9-inch round cake
Cuisine: American
Ingredients: 200 g all-purpose flour (about 1 2/3 cups, spooned and leveled); 120 g blanched almond flour (about 1 1/4 cups); 1.5 tsp baking powder; 0.5 tsp fine sea salt; 0.25 tsp almond extract; 1 tsp pure vanilla extract; 200 g unsalted butter, softened to room temperature (about 14 tbsp); 220 g granulated sugar (about 1 cup plus 2 tbsp); 3 large eggs, at room temperature; 120 ml sour cream, at room temperature (about 1/2 cup); 60 ml whole milk, at room temperature (about 1/4 cup); 350 g pitted sour cherries, drained if jarred or thawed and drained if frozen (about 2 1/4 cups); 1 tbsp all-purpose flour (for tossing the cherries); 30 g sliced almonds (about 1/4 cup, for topping); Powdered sugar for dusting, optional; 150 g powdered sugar, sifted (about 1 1/4 cups, for the glaze); 3 tbsp kirsch (cherry eau-de-vie), plus more to taste; 1 tbsp whole milk or cream (to adjust glaze consistency)

↓ Jump to Recipe

There is something quietly extraordinary about the combination of almonds and sour cherries. The cherries bring a bright, wine-dark tartness that cuts right through the richness of the almond crumb, and together they create something that feels both rustic and refined. This cake is the sort of thing you might find on the counter of a small Austrian bakery, dusted in powdered sugar and sitting beside a pot of strong coffee. One slice and you will understand completely why this pairing has been beloved across Central Europe for centuries.

What sets this version apart is the use of almond flour alongside all-purpose flour, which gives the crumb a tender, almost moist density that plain sponge simply cannot achieve. The fat from the almonds keeps the cake incredibly soft for days. The sour cherries, whether fresh, frozen, or jarred, are folded directly into the batter rather than layered on top, so every single slice gets a generous hit of fruit. Then comes the kirsch glaze: a thin, glossy wash of cherry eau-de-vie and powdered sugar that soaks into the warm cake, perfuming every layer with that unmistakable floral cherry note. If you prefer to skip the alcohol, there is a simple swap that works beautifully.

This is a medium-difficulty bake that rewards a little patience. It is ideal for confident home bakers who want something more interesting than a standard loaf but without the complexity of a multi-layer project. It is perfect for weekend gatherings, dinner parties, or any time you want a dessert that quietly impresses without requiring a culinary degree to pull off.

Prep: 25 minutesTotal: 1 hour 30 minutes (including cooling)Yield: one 9-inch round cakeDifficulty: ★★☆ IntermediateOccasion: Weekend Bake

✓ Vegetarian

Servings:

12

servings

Ingredients

Tossing The Cherries
200 gall-purpose flour (about 1 2/3 cups, spooned and leveled)
120 gblanched almond flour (about 1 1/4 cups)
1.5 tspbaking powder
0.5 tspfine sea salt
0.25 tspalmond extract
1 tsppure vanilla extract
200 gunsalted butter, softened to room temperature (about 14 tbsp)
220 ggranulated sugar (about 1 cup plus 2 tbsp)
3 largeeggs, at room temperature
120 mlsour cream, at room temperature (about 1/2 cup)
60 mlwhole milk, at room temperature (about 1/4 cup)
350 gpitted sour cherries, drained if jarred or thawed and drained if frozen (about 2 1/4 cups)
1 tbspall-purpose flour
Topping)
30 gsliced almonds (about 1/4 cup
Glaze)
—Powdered sugar for dusting, optional
150 gpowdered sugar, sifted (about 1 1/4 cups
3 tbspkirsch (cherry eau-de-vie), plus more to taste
1 tbspwhole milk or cream (to adjust glaze consistency)

Ingredient Substitutions

kirsch

3 tbsp sour cherry juice (from the jar or can) for an alcohol-free glaze with a similar fruity tartness
3 tbsp amaretto for a sweeter, more almond-forward glaze that pairs beautifully with the almond crumb

blanched almond flour

120g finely ground blanched almonds (pulse whole blanched almonds in a food processor until sandy, but stop before they turn to paste)
120g hazelnut flour for a nuttier, slightly earthier flavor that works wonderfully with the sour cherries

sour cherries

Fresh or frozen dark sweet cherries with 1 tsp lemon juice added to mimic the tartness of sour cherries
Morello cherry jam (about 200g) stirred through the batter in spoonfuls, though the texture will be less chunky

sour cream

Full-fat plain Greek yogurt in equal quantity for a slightly tangier crumb with the same moisture
Creme fraiche in equal quantity for a richer, creamier result that works just as well

unsalted butter

Equal weight of vegan butter (such as Miyoko’s or Earth Balance sticks) for a dairy-free version; use vegan sour cream and plant milk as well
Coconut oil (melted and cooled) in equal weight, though the cake will be slightly denser and have a mild coconut note

eggs

For each egg: 1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes. The cake will be slightly denser but still very tender thanks to the almond flour.

Instructions

🔧 Equipment

🟫9-inch round springform pan

💨7-inch round cake pan (for air fryer method)

🐢6-quart slow cooker (for slow cooker method)

⚡stand mixer or hand mixer

🔵wire cooling rack

🖌️pastry brush or spoon (for applying glaze)

🧁wooden skewer or toothpick

🥣medium mixing bowls

🔵fine mesh sieve or sifter

🍴rubber or silicone spatula

🧁small jug or measuring cup

📄parchment paper

🧁kitchen foil

💨air fryer (for air fryer method)

Prep: 25 minutes
Bake: 50 minutes at 350°F (175°C)
Total: 1 hour 30 minutes

Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan with butter, line the bottom with parchment paper, and lightly flour the sides, tapping out any excess.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. In a small bowl, toss the drained sour cherries with 1 tablespoon of flour until lightly coated. This helps prevent them from sinking to the bottom during baking.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and granulated sugar on medium-high speed for 4 to 5 minutes until the mixture is very pale, fluffy, and noticeably increased in volume. Do not rush this step; it builds the structure of the cake.
Add the eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl. Add the vanilla extract and almond extract with the last egg. If the mixture looks slightly curdled, do not worry; it will come together once the flour is added.
Whisk the sour cream and milk together in a small jug. With the mixer on low, add the flour mixture in three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour. Mix only until just combined after each addition. Overmixing at this stage develops gluten and makes the cake tough.
Using a flexible spatula, gently fold the flour-coated cherries into the batter, distributing them evenly. Scrape the batter into the prepared pan and smooth the top. Scatter the sliced almonds evenly over the surface.
Bake for 45 to 55 minutes, or until the top is deep golden brown, the almonds are toasted, and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). If the top is browning too quickly after 35 minutes, tent loosely with foil.
While the cake bakes, make the kirsch glaze: whisk together the sifted powdered sugar and kirsch until smooth. Add the tablespoon of milk or cream to reach a thin, pourable consistency. It should coat a spoon lightly but flow easily.
Let the cake cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, release the springform ring, and while the cake is still warm, use a skewer or toothpick to poke about 20 holes across the surface. Spoon or brush the kirsch glaze slowly over the top, allowing it to soak into the holes. Let cool completely before dusting with powdered sugar if desired and slicing.

Prep: 25 minutes
Bake: 2 hours 30 minutes to 3 hours on High
Total: 3 hours 30 minutes

The slow cooker produces an exceptionally moist, dense crumb, almost like a steamed pudding cake. You will not get a golden top crust or toasted almonds, but the interior texture is wonderfully tender and the kirsch glaze makes it shine.

Grease the insert of a 6-quart oval or round slow cooker generously with butter and line the bottom with a round of parchment paper. This recipe is not suitable for smaller cookers, as the batter needs room to rise gently.
Prepare the batter exactly as described in steps 2 through 6 of the oven method, including tossing the cherries in flour and folding them in at the end. Skip the sliced almond topping for now, as they will not toast in the slow cooker.
Scrape the batter into the prepared slow cooker insert and smooth the top. Lay a clean, folded kitchen towel or a double layer of paper towels under the lid before placing it on. This absorbs the condensation that would otherwise drip back onto the cake and make the top soggy.
Cook on High for 2 hours 30 minutes to 3 hours. The cake is done when the edges are set and pulling away from the sides, the center feels just firm to a gentle touch, and a toothpick inserted in the center comes out with moist but not wet crumbs. Do not lift the lid before the 2 hour 30 minute mark.
Turn off the slow cooker and let the cake rest with the lid slightly ajar for 20 minutes. Then carefully lift the insert out, run a thin spatula around the edge, and invert the cake onto a wire rack. Peel off the parchment.
While still warm, poke holes across the top with a skewer and spoon the kirsch glaze over it slowly. Toast the sliced almonds separately in a dry skillet over medium heat for 2 to 3 minutes until golden, then scatter them over the glazed cake. Allow to cool fully before slicing.

Prep: 25 minutes
Bake: 40 to 45 minutes at 320°F (160°C)
Total: 1 hour 15 minutes

This method works well for a smaller yield. Use a 7-inch round cake pan that fits your air fryer basket. The cake bakes faster than in a conventional oven and develops a lovely golden crust. Halve the recipe or bake in two batches if your fryer is compact.

Grease a 7-inch round cake pan (with sides at least 2 inches tall) with butter, line the bottom with parchment, and lightly flour the sides. Check that the pan fits comfortably in your air fryer basket with at least half an inch of clearance around the sides for airflow.
Halve all ingredient quantities and prepare the batter as described in steps 2 through 6 of the oven method. The reduced quantity of batter will fit the 7-inch pan with room to rise.
Preheat your air fryer to 320°F (160°C) for 3 minutes. Scrape the batter into the prepared pan, smooth the top, and scatter the sliced almonds over the surface.
Place the pan in the air fryer basket. Bake at 320°F (160°C) for 40 to 45 minutes. Check at the 35-minute mark: if the top and almonds are browning too deeply, lay a small square of foil loosely over the top and continue baking. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
Remove the pan from the air fryer and let it rest for 10 minutes. Run a knife around the edge, invert onto a rack, and peel off the parchment. While warm, poke holes with a skewer and spoon the half-batch kirsch glaze over the top. Cool fully before serving.

Nutrition Per Serving

Per 1 serving (makes one 9-inch round cake)

385Calories

46gCarbs

30gSugar

20gFat

6gProtein

Why This Recipe Works

The combination of all-purpose flour and almond flour is the structural heart of this cake. All-purpose flour provides gluten, which creates the scaffolding that allows the cake to rise and hold its shape. Almond flour contributes fat and protein but no gluten, which means it enriches and tenderizes the crumb without competing with the structure. Together they produce a texture that is softer and more moist than a plain sponge but still sliceable and sturdy enough to hold those pockets of sour cherry. The fat content of the almond flour also acts as a natural moisture retainer, which is why this cake stays tender for several days after baking.

Tossing the cherries in a tablespoon of flour before folding them into the batter is a simple but important step. The thin coating of flour absorbs some of the moisture on the surface of the fruit and creates a bit of drag, slowing the cherries’ descent through the batter as the cake bakes. Without this step, the cherries are more likely to cluster at the bottom, leaving the top of the cake dry and fruit-free. The sour cream plays a dual role: its fat content adds richness and its acidity reacts with the baking powder to give the crumb an extra lift and a subtle tang that balances the sweetness of the sugar.

Applying the kirsch glaze to a warm cake is intentional. As the cake cools, it contracts very slightly, and the warm, porous crumb is far more absorbent than a cold one. The alcohol in the kirsch also helps carry the cherry aroma deep into the cake. If the glaze pools on the surface rather than soaking in, your cake may be too cool or the glaze may be too thick. Add a few extra drops of milk to thin it, and work quickly while the cake is still warm. If you find the glaze sets too fast on a dry day, simply re-warm it for a few seconds in the microwave to loosen it.

Baker’s Tips

Bring all refrigerated ingredients, including butter, eggs, sour cream, and milk, to room temperature before you begin. Cold butter will not cream properly and cold eggs can cause the batter to curdle, resulting in a denser, uneven crumb.
Drain your cherries very well. Whether using jarred, canned, or thawed frozen cherries, spread them on a layer of paper towels and pat them dry. Excess liquid will make the batter wet and can cause the center to sink or stay underbaked.
Do not skip the creaming step. A full 4 to 5 minutes of beating butter and sugar until pale and fluffy incorporates tiny air bubbles that expand in the oven, contributing to the cake’s lift. A rushed, under-creamed base will give you a flat, dense result.
Use a springform pan for the easiest release. The sides of this cake are fragile-tender because of the almond flour, and a springform means you never have to wrestle it out.
For the neatest slices, run a sharp knife under hot water, wipe it dry, and slice while the knife is still warm. The almond flour crumb is soft and a cold knife can drag and crumble the edge.
If using fresh sour cherries, pit them and use as-is. If you can only find sweet dark cherries, add half a teaspoon of lemon juice to the batter and toss the cherries with a tiny pinch of cream of tartar to mimic that characteristic sour edge.

Variations

Lemon almond version: Replace the kirsch in the glaze with fresh lemon juice and add the zest of one lemon to the batter along with the vanilla. Omit the almond extract and fold in 2 tablespoons of poppy seeds for a lovely lemon-almond-poppy combination.
Dark chocolate drizzle: Skip the kirsch glaze and instead drizzle the cooled cake with 80g of melted dark chocolate (70% cacao). The bittersweet chocolate against the sour cherries and almonds is spectacular.
Mini version: Divide the batter among a 12-cup muffin tin lined with paper cases, filling each about two-thirds full. Bake at 350°F (175°C) for 22 to 26 minutes. Spoon a small amount of glaze over each warm muffin and top with a few almond slices.
Stone fruit swap: When sour cherries are out of season and hard to source, try fresh or frozen apricot halves cut into quarters. They have a similar tartness and the almond and apricot pairing is a classic of French and Austrian pastry.

Troubleshooting & FAQ

My cherries all sank to the bottom of the cake. What went wrong?

This usually happens for one of two reasons: the cherries were not coated in flour, or they were too wet. Make sure to pat the drained cherries thoroughly dry before tossing them in the tablespoon of flour. Also check that your batter is not too loose; if it flows like a thick sauce rather than falling in thick ribbons from the spatula, the cherries have nothing to hold them in place. A properly creamed butter and sugar base produces a thick, airy batter that supports the fruit much better.

My cake is golden on top but still wet in the center after the stated bake time. What should I do?

Almond flour retains moisture more than all-purpose flour, so this cake can look and feel done before it actually is. Always use a toothpick as your primary test, not color alone. If it comes out with wet batter, not just moist crumbs, continue baking in 5-minute increments. If the top is getting too dark, tent it loosely with foil. Also check that your cherries were very well drained; excess liquid from the fruit is a common culprit for a sunken or underbaked center.

My kirsch glaze is not soaking into the cake. It just sits on top and hardens.

This means either the cake cooled too much before glazing or the glaze is too thick. The ideal window for glazing is when the cake is still warm to the touch, about 15 to 20 minutes out of the oven. Poke the holes generously with a skewer, going all the way through to the bottom, and apply the glaze in two or three thin layers, letting each one absorb before adding the next. If your glaze has thickened while waiting, whisk in a few extra drops of milk to loosen it.

The top of my cake is browning too fast and the almonds are burning before the center is cooked.

This can happen if your oven runs hot or if the pan is positioned too high. Always bake this cake on the center rack. At the 30 to 35 minute mark, check the color of the almonds. If they are already deep golden, lay a piece of foil loosely over the top (do not seal it tightly, as you want steam to escape) and continue baking until the center is done. An oven thermometer is invaluable here; many home ovens run 15 to 25 degrees hotter than their dials suggest.

My cake batter looks curdled after adding the eggs. Is it ruined?

Not at all. A slightly curdled-looking batter is very common when cold eggs are added to creamed butter, or when the eggs are added too quickly. The emulsion breaks temporarily. As long as you have not let it go too far, simply continue adding the eggs more slowly and the batter will usually come back together. If it still looks broken once all eggs are in, add a tablespoon of your measured flour and mix briefly; this helps re-emulsify the mixture. The finished cake will be completely fine.

Storage & Make-Ahead

Storage: Store the glazed cake covered at room temperature for up to 3 days. Because of the almond flour and sour cream, it actually improves on day two as the flavors meld. Refrigerate for up to 5 days and bring to room temperature before serving. Freeze unglazed slices or a whole unglazed cake, well wrapped, for up to 2 months. Thaw overnight at room temperature and apply the glaze fresh.
Make-Ahead: The cake can be baked up to 2 days ahead, wrapped tightly, and stored at room temperature. Hold off on adding the glaze until the day you plan to serve it for the freshest appearance. The dry flour and almond flour mixture can be whisked together up to 3 days ahead and stored in an airtight container. The kirsch glaze takes only 2 minutes to make and is best prepared fresh.