Cherry Almond Cakes

photo of a plate of Cherry Almond Cakes

I love cherries. With cherry season being so short every year, I buy cherries like crazy once they come in season and I eat a ton of them. For the most part, I don’t like to part with my cherries. So the idea baking with them usually doesn’t appeal to me. Plus I don’t like the taste of baked cherries as much as I like them raw.

This past weekend I bought a bag of cherries I didn’t particularly like. They were sweet, but they were soft. I like my cherries to be firm. So I decided to bake with them. I saw these really cute cherry almond cakes on the cookie shop. I particularly like how each little cake has a whole cherry with the stem sticking out.

overhead photo of Cherry Almond Cakes stacked on a plate

I don’t have a mini muffin pan, so my cherry almond cakes were a bit bigger and not as cute. Also, my cherries didn’t stick out. The recipe said to cover the cherries with batter, but I think it would have looked cuter if they peeked out more.

Cherry Almond Cakes

I loved how these little cakes tasted.  There is a subtle almond taste (it uses almond flour but no almond extract).  They are sweet and light, and the cherry in the middle adds a wonderful surprise. I think this would work better as mini cakes though because it ended up being a lot of batter before getting to the cherry in the middle.


I’m definitely going to make these again. This is one recipe I’m willing to sacrifice some of my cherries for. Boyfriend didn’t like that there was a pit in the middle. Perhaps I’ll try making them with cherry pieces next time.

Cherry and Almond Cakes

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 30 mini cakes
These cakes have a subtle almond flavor and a texture that is sweet and light. I love the cherry baked in the middle – it’s like a secret surprise in each cake.


  • 1 1/4 sticks (10 tbsp) unsalted butter plus more for muffin tin
  • 1 cup all-purpose flour plus more for tin
  • 1 1/4 cups finely ground unblanched almonds
  • 1 cup sugar
  • 1 tsp coarse salt
  • 5 large egg whites
  • 4 tsp kirsch
  • 30 sweet Bingcherries


  1. Preheat oven to 400°F/ 180°C. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour. (I used regular muffin tins and it made about 12) Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
  2. Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.

  3. Pour 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. (I think next time I won't smooth the batter on top so that the cherries pop out more.) Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes.
  4. (Mine were already turning dark brown around the edges at 15 minutes for the regular muffin sized ones. Therefore, for mini ones, I would reduce to 8-10 minutes.)
  5. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.


Recipe source: The Cookie Shop

All images and content are © Kirbie's Cravings.

close-up photo of Cherry Almond Cakes

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