inspochef
Back to Camille Roux
One-Bowl Sweet Cherry & Almond Snacking Cake

One-Bowl Sweet Cherry & Almond Snacking Cake

Summer baking does not require suffering. This one-bowl snacking cake runs on melted cultured butter, heavy handfuls of sweet June cherries, and a high crust-to-crumb ratio. It is dense, lacy, and deeply almond—café-level results on a weeknight.

Camille Roux
Camille Roux
Prep: 26 minutes
Cook: 40 minutes
9
easy
dessertsnackbreakfast
one-bowlsummer-bakingcafe-stylestone-fruit+1

Save a copy to your collection for editing

Timeline

1 hour 32 minutes
0m30m1h1h30
Preheat and Prep Pan
Pit the Cherries
10m
Whisk Dry Ingredients
Whisk Wet into Dry
Fold in Cherries
Assemble and Top
Bake the Cake
40m
Cool Completely
30m

Ingredients

  • 1 lb Fresh sweet cherries(pitted and halved)
  • 1.5 cups All-purpose flour
  • 0.5 cup Almond flour(fine ground)
  • 1 cup Granulated sugar(toasted sugar if you have it)
  • 1.5 tsp Baking powder
  • 0.5 tsp Kosher salt
  • 3 Eggs(large, room temperature)
  • 0.5 cup Cultured butter(melted and slightly cooled)
  • 0.5 cup Whole milk(room temperature)
  • 1 tsp Almond extract
  • 1 tsp Vanilla extract
  • 2 tbsp Turbinado sugar(for topping)
  • 0.25 cup Sliced almonds(for topping)

Instructions

  1. 1

    Preheat your oven to 350°F (175°C). Line a 9x9-inch metal baking pan with parchment paper, leaving an overhang on two sides. Buttering the parchment ensures zero sticking and easy lifting later.

    5 min

    Tip: Metal pans conduct heat better than glass or ceramic, giving you a superior crust.

  2. 2

    Pit the 1 lb Fresh sweet cherries and slice them in half. Set them aside in a small bowl.

    10 min

    Tip: If you don't own a cherry pitter, pushing a firm metal straw or chopstick through the stem end pops the stone right out.

  3. 3

    In your largest mixing bowl, aggressively whisk the 1.5 cups All-purpose flour, 0.5 cup Almond flour, 1 cup Granulated sugar, 1.5 tsp Baking powder, and 0.5 tsp Kosher salt. We want the leavening evenly distributed so the crumb does not end up tight like a bad alibi.

    3 min

    Tip: Whisking dry ingredients thoroughly is the secret to an even lift in a one-bowl cake.

  4. 4

    Create a well in the center of your dry ingredients. Pour in the 3 Eggs, the melted 0.5 cup Cultured butter, 0.5 cup Whole milk, 1 tsp Almond extract, and 1 tsp Vanilla extract. Whisk starting from the middle, pulling the dry mixture in gradually until the batter falls from your whisk in a thick, cohesive ribbon. Stop immediately once mixed.

    4 min

    Tip: Room temperature eggs and milk are non-negotiable here; cold dairy will seize your melted butter instantly.

  5. 5

    Reserve about a quarter of your fruit for the top. Gently fold the remaining 12 oz Fresh sweet cherries into the batter using a flexible spatula. Two or three confident folds are plenty. Do not overmix.

    2 min

    Tip: A light hand keeps the crumb tender and lacy.

  6. 6

    Scrape the batter into your lined pan, nudging it into the corners. Scatter the reserved 4 oz Fresh sweet cherries across the surface. Generously sprinkle the 0.25 cup Sliced almonds and 2 tbsp Turbinado sugar evenly over the top.

    2 min

    Tip: This sugar and almond layer builds that essential craggy, crunchy crust. Do not hold back.

  7. 7

    Bake for 40 to 45 minutes. You are looking for a deeply golden, craggy top and a center that springs back when pressed. No jiggle, no wobble. A wooden skewer inserted into the center should come out clean.

    40 min

    Tip: If your oven runs hot and the almonds brown too quickly, tent loosely with foil at the 30-minute mark.

  8. 8

    Let time do the work. Cool the cake directly in the pan for 30 minutes to let the crumb set, then lift it out using the parchment wings to cool completely on a wire rack.

    30 min

    Tip: Slicing while too hot releases the trapped steam, ruining your lacy crumb.

Chef's Notes

Cami's shortcut note: Buy the cherries, wash them, and pit them straight into the measuring cup without fussing over perfectly symmetrical halves. Don't skip this: The almond extract. It is the secret weapon that amplifies the natural stone-fruit flavor of the cherries and turns a basic cake into something you would pay six euros a slice for in Paris. And remember, butter is not a garnish, so use the good cultured stuff here—it carries the entire flavor profile.

Frequently Asked Questions

How long does One-Bowl Sweet Cherry & Almond Snacking Cake take to make?

One-Bowl Sweet Cherry & Almond Snacking Cake takes about 1 hour 6 minutes total. That includes 26 minutes of prep and 40 minutes of cooking.

How many servings does this recipe make?

This recipe makes 9 servings.

What skill level is needed for One-Bowl Sweet Cherry & Almond Snacking Cake?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for One-Bowl Sweet Cherry & Almond Snacking Cake?

The main ingredients are: Fresh sweet cherries, All-purpose flour, Almond flour, Granulated sugar, Baking powder, Kosher salt, Eggs, Cultured butter, Whole milk, Almond extract, Vanilla extract, Turbinado sugar, Sliced almonds.

What type of meal is One-Bowl Sweet Cherry & Almond Snacking Cake?

One-Bowl Sweet Cherry & Almond Snacking Cake is categorized as: dessert, snack, breakfast.