Best 2 Milk Street Almond Cherry Cake Recipes

Indulge in a culinary delight with Milk Street's Almond Cherry Cake, a symphony of flavors that will tantalize your taste buds. This moist and tender cake boasts a harmonious blend of sweet almonds and tangy cherries, enveloped in a delicate crumb that melts in your mouth.

As you embark on this baking journey, you'll discover a treasure trove of recipes that guide you through each step of the process. From the Classic Almond Cherry Cake, which showcases the perfect balance of flavors, to the Gluten-Free Almond Cherry Cake, which caters to those with dietary restrictions, there's a recipe for every baker.

For those seeking a delightful twist, the Almond Cherry Bundt Cake offers a unique presentation, while the Mini Almond Cherry Cakes provide bite-sized treats perfect for parties or gatherings. And if you're looking for a touch of elegance, the Almond Cherry Cake with Marzipan Icing adds a sophisticated touch that will impress your guests.

No matter which recipe you choose, you'll be embarking on a culinary adventure that promises a delicious outcome. So gather your ingredients, preheat your oven, and let's create a masterpiece together!

Here are our top 2 tried and tested recipes!

ALMOND CHERRY TRES LECHES CAKE

Almond Cherry Tres Leches Cake image

This homemade dessert is as easy as uno, dos, TRES thanks to dessert essentials like canned sweetened condensed milk, canned evaporated milk and canned cherries.

Provided by Cans Get You Cooking®

Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®

Time 2h55m

Yield 12

Number Of Ingredients 15

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs large eggs
½ teaspoon almond extract
1 (14.5 ounce) can pitted cherries in syrup, thoroughly drained
¼ cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 ½ cups heavy cream, chilled
4 tablespoons powdered sugar
¼ teaspoon almond extract
¼ cup chopped almonds, toasted

Steps:

For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
Whisk together the flour, baking powder and salt in a large mixing bowl.
Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined - avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
Refrigerate for at least 2 hours or until ready to serve.

Nutrition Facts : Calories 596.4 calories, Carbohydrate 58.5 g, Cholesterol 185 mg, Fat 36.9 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 21.6 g, Sodium 275.2 mg, Sugar 44.5 g

CHERRY, PISTACHIO & COCONUT CAKE

Cherry, Pistachio & Coconut Cake image

Provided by Itamar Srulovich

Categories Cake Dessert Bake Kid-Friendly High Fiber Cherry Coconut Almond Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes a 9 in/24cm diameter ring cake

Number Of Ingredients 12

Ingredients

1/2 cup/100g sugar, plus 1 1/2 tbsp/20g for the topping
1/3 cup/90g light brown sugar
1 1/4 cup/180g ground almonds
1/4 cup/30g ground pistachios
1/2 cup/45g desiccated coconut
1/3 cup plus 1 tbsp/50g self-rising flour (preferably Gold Medal brand)
A pinch of salt
1 1/4 tsp ground mahleb
10 tbsp/150g butter, melted
3 large eggs
2 cups/300g cherries
Scant 1/2 cup/50g roughly chopped pistachios, for the topping

Steps:

Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.

Tips:

Use almond flour for a rich, nutty flavor and a moist crumb.
To easily skin the almonds, blanch them in boiling water for a minute, then rinse them in cold water.
If you don't have a food processor, you can chop the almonds finely by hand.
Use fresh cherries for the best flavor.
Pit the cherries before using them.
If you don't have a cherry pitter, you can use a straw to remove the pits.
Be careful not to overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before serving.

Conclusion:

This almond cherry cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate almond flavor. The cherries add a sweet and tart flavor that complements the almonds perfectly. This cake is sure to be a hit with your family and friends.