Name: Cherry Almond Olive Oil Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 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 full-fat Greek yogurt; ½ cup unsweetened almond milk; ½ teaspoon vanilla extract; 1 teaspoon almond extract; 3 eggs, room temperature; ¾ cup extra virgin olive oil; baking or cooking spray (for pan); 1½ cups fresh or frozen pitted cherries, halved; ¼ cup sliced almonds

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If you're searching for a delightful treat that balances moist richness with fruity brightness, the Cherry Almond Olive Oil Cake Recipe is an absolute must-try. Bursting with the juicy tang of cherries and the subtle warmth of almond extract, this cake is elevated by the luscious texture olive oil brings, making it tender without a trace of heaviness. Whether you're hosting a gathering or craving a comforting snack, this cake offers a perfectly harmonious blend of flavors that feels both special and effortlessly homemade.

Ingredients You'll Need

The image shows a round white pan filled with a smooth, yellow custard-like base. On top of this base are scattered dark red cherry halves evenly spread around, adding pops of color. Over the cherries, there is a layer of thin, light beige almond slices and some small pieces of orange dried fruit, all spread loosely in the center. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the secret behind this Cherry Almond Olive Oil Cake Recipe's incredible flavor and texture. Each element, from the almond flour to the Greek yogurt, works in concert to create a tender crumb and a delightful balance of moisture and richness.

Baking or cooking spray: Essential for greasing the pan to ensure the cake releases perfectly without sticking.

1 ½ cups super-fine blanched almond flour: Adds nutty flavor and a moist, tender texture unique to almond-based cakes.
1 cup all-purpose flour: Provides structure and lightness to balance the almond flour.
¾ cup sugar: Sweetens the cake while helping to create a golden crust.

1 teaspoon baking powder: Helps the cake rise and stay fluffy.
½ teaspoon baking soda: Adds extra lift and a delicate crumb.
1 teaspoon kosher salt: Elevates the sweetness and enhances all other flavors.

½ cup plain Greek yogurt (full-fat): Keeps the cake moist and adds subtle tanginess.
½ cup unsweetened almond milk: Lightens the batter with a gentle nutty undertone.
½ teaspoon vanilla extract: Infuses warm, sweet fragrance.
1 teaspoon almond extract: Intensifies the almond flavor for that signature note.

3 eggs (room temperature): Adds richness and structure for a perfect rise.
¾ cup extra virgin olive oil: Creates a silky, moist crumb while keeping the cake tender.
1½ cups fresh or frozen pitted cherries (halved): Brings a burst of juicy sweetness and beautiful color.

¼ cup sliced almonds: Adds a toasty crunch on top for a delightful textural contrast.

How to Make Cherry Almond Olive Oil Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit to ensure even cooking. Prepare an 8 or 9-inch springform pan by spraying it generously with baking spray, or line the bottom with parchment paper and spray the sides. This makes removing the cake seamless and keeps those sides perfectly smooth and intact.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and kosher salt. This step is crucial to evenly distribute the rising agents and salt throughout the flours, setting the groundwork for a beautifully textured cake.

Step 3: Combine Wet Ingredients

In a separate bowl or your stand mixer, lightly mix together the sugar, Greek yogurt, and almond milk on low speed until just blended. Then, stir in the vanilla and almond extracts to deepen the cake’s aromatic profile. Add the room temperature eggs one by one, increasing the mixer speed to medium to create a light, whipped texture that will give the cake life.

Step 4: Incorporate Olive Oil

With the mixer still running at medium speed, pour in the extra virgin olive oil slowly in a thin stream. This emulsifies your batter and ensures it stays silky smooth — olive oil is the secret ingredient that makes this cake uniquely moist and tender.

Step 5: Add Dry Ingredients

Lower the mixer speed to low and gradually fold in the dry mixture, careful not to overmix. Overworking the batter could make the cake tough, so I recommend finishing the last handful of dry ingredients by gently folding with a spatula. This delicate touch preserves the airy texture we’re aiming for.

Step 6: Layer Batter and Cherries

Pour half of the batter into the prepared pan. Evenly scatter half of your halved cherries over the batter, then cover with the remaining cake batter. Finally, arrange the rest of the cherries on top. This layering creates delightful ribbons of juicy cherry throughout each slice.

Step 7: Add Almonds and Bake

Sprinkle sliced almonds generously over the top. Bake for 35 to 45 minutes if using a 9-inch pan, or 40 to 50 minutes for an 8-inch pan, until a toothpick inserted in the center comes out clean. The almonds toast beautifully during baking, giving a crunchy contrast against the soft crumb.

Step 8: Cool and Remove from Pan

Allow the cake to cool in the pan for about 15 minutes, then carefully remove the springform ring. Let it cool completely on a rack before serving, ensuring the flavors set perfectly and the cake slices cleanly every time.

How to Serve Cherry Almond Olive Oil Cake Recipe

A close-up of a round cake with a golden brown crust on the outside and a soft, light yellow inside. The cake has dark red cherry pieces spread inside and sliced almonds sprinkled on top in uneven clusters. A woman's hand holds a slice of the cake above the whole cake, showing the airy, soft texture with small holes inside. The cake sits on a wooden slab with natural tree bark edges, and the background is a white marbled surface with subtle patterns. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take this cake to the next level, dust the top with powdered sugar or drizzle a light glaze of powdered sugar mixed with lemon juice for a subtle brightness that pairs beautifully with the cherries. A few fresh mint leaves or a dollop of whipped cream can also add a fresh, creamy balance to each bite.

Side Dishes

This cake shines on its own but pairs wonderfully with a scoop of vanilla or almond-flavored ice cream, or even a side of fresh berries to echo the cherry notes. A cup of well-brewed coffee or a delicate herbal tea also complements the almond and olive oil undertones perfectly.

Creative Ways to Present

Consider serving this cake sliced and arranged on a rustic wooden board surrounded by extra fresh cherries and almond slivers. For a festive touch, drizzle warm chocolate sauce over individual slices or layer slices between two generous spoons of mascarpone cheese for a dessert that looks as fabulous as it tastes.

Make Ahead and Storage

Storing Leftovers

Wrap the Cherry Almond Olive Oil Cake Recipe tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days without losing moisture or flavor. If you prefer, refrigerate for up to 4 days—just bring it to room temperature before serving to revive its softness.

Freezing

This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen cake slices can be stored for up to 3 months. When ready to enjoy, thaw at room temperature or warm gently in the oven.

Reheating

To refresh the cake after refrigeration or freezing, warm slices in a toaster oven or conventional oven at low heat (around 300 degrees F) for 5 to 10 minutes. This brings back the tender crumb and heightens the olive oil’s aromatic richness, making it taste freshly baked.

FAQs

Can I use dried cherries instead of fresh or frozen?

Dried cherries can be used but they tend to be chewier and less juicy, which will change the texture profile slightly. If using dried cherries, consider soaking them briefly in warm water or cherry juice to plump them up before adding to the batter.

Is it necessary to use almond flour and all-purpose flour together?

The combination gives the best texture: almond flour adds moistness and flavor, while all-purpose flour provides structure. Using just almond flour could make the cake dense, and just all-purpose flour might lack that signature richness and tender crumb.

Can I substitute olive oil with another oil?

The olive oil is key to the cake’s unique moisture and flavor. Using a neutral oil like vegetable or canola might make the cake less flavorful. If you prefer, a mild-flavored olive oil or light avocado oil can be suitable alternatives.

What if I don’t have a springform pan?

You can use a regular 8 or 9-inch cake pan, but lining the bottom with parchment paper is recommended for easy removal. The springform pan just makes it easier to present the cake beautifully without damage.

Can I make this cake gluten-free?

If you want a gluten-free version, try replacing the all-purpose flour with a gluten-free blend. The texture may vary slightly, but using xanthan gum in your blend can help maintain structure.

Final Thoughts

This Cherry Almond Olive Oil Cake Recipe is one of those rare desserts that feels both wholesome and indulgent. Its tender crumb, fruit-filled bursts, and fragrant almond and olive oil notes make it a joy to bake and devour. I truly hope you give it a try soon—it’s a guaranteed new favorite that brings warmth and a touch of elegance to any occasion.

Cherry Almond Olive Oil Cake Recipe

Ingredients You'll Need