This sour cherry almond torte is tender, buttery and packed with tart cherries. Ground almonds give it a moist crumb, and a crunchy almond streusel tops it off.
Almond meal in the batter keeps the cake soft and rich. The sour cherries cut through the sweetness with a bright, tart bite. A splash of almond extract ties the whole thing together.
It bakes in a springform pan, so this cherry almond torte is pretty enough for company. If you love cherry and almond together, try my cherry almond galette or strawberry buttermilk cake.
Sour Cherry Almond Torte Ingredients
This cake has two simple parts: a quick cherry filling and a tender almond batter.
For the Cherry Filling
- Sour cherries: fresh or frozen; sweet cherries work too.
- Sugar and flour: to sweeten the cherries and thicken the juices.
For the Almond Cake
- All-purpose flour and almond meal: the almond meal makes it moist and nutty.
- Cold butter: cut into the dry mix, like a streusel.
- Granulated sugar and salt: the base sweetness and seasoning.
- Buttermilk and egg: keep the crumb soft and tender.
- Baking soda: for a gentle lift.
- Almond extract: for deep almond flavor.
- Sliced almonds: for a crunchy, golden top.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This torte is forgiving, so feel free to adapt it.
- Sweet cherries: use sweet cherries and a little less sugar.
- Frozen cherries: they work great, with no need to fully thaw.
- Other fruit: try blackberries, raspberries or chopped plums.
- A little citrus: lemon zest brightens the cherries.
- Extra almond: add more sliced almonds on top for crunch.
Grab These Tools
A springform pan makes this cake easy to release and serve.
- 9-inch springform pan: for a clean release and pretty sides.
- Pastry blender: to cut the cold butter into the flour.
- Saucepan: to cook the cherry filling.
- Mixing bowls: one for dry, one for wet.
How to Make Sour Cherry Almond Torte: An Easy Guide
The cherry filling cooks first and cools while you make the batter.
Make the Cherry Filling
Cook the cherries with sugar and flour over medium heat until soft and thick, 7 to 10 minutes. Set the filling aside to cool completely.
Mix the Dry and Cut in the Butter
Whisk the flour, almond meal, sugar and salt. Cut in the cold butter until the pieces are no bigger than lentils. Set aside 1/2 cup for the topping, then stir baking soda into the rest.
Add the Wet Ingredients
Whisk the buttermilk, egg and almond extract in a separate bowl. Gently stir this into the dry mix, just until combined. Do not overmix the batter.
Layer It Up
Spread two-thirds of the batter in a greased springform pan. Spoon the cooled cherry filling over the top. Drop the remaining batter over the cherries and smooth it gently.
Top and Bake
Sprinkle the reserved crumb and the sliced almonds over the top. Bake at 350°F for 55 to 65 minutes, until deep golden brown. Cool in the pan before releasing.
5 Common Mistakes When Making Sour Cherry Almond Torte
Here are the most frequent mix-ups to avoid when making sour cherry almond torte:
- Hot filling: cool the cherries first, or they melt the batter.
- Overmixing: stir the batter just until combined for a tender crumb.
- Warm butter: keep it cold so it cuts in like streusel.
- Underbaking: give it the full 55 to 65 minutes and test the center.
- Rushing the release: cool in the pan 20 minutes before removing the ring.
Make Ahead and Storage
This cake keeps beautifully, and the almond meal helps it stay moist.
Storing
- Room temperature: keep covered up to 2 days.
- Fridge: it keeps up to 5 days, covered.
Freezing
- Freeze whole or in slices: wrap well and freeze up to 3 months.
- Thaw: let it come to room temperature before serving.
Making It Ahead
- Bake a day ahead: the cherry flavor deepens overnight.
- Filling early: make the cherry filling up to 2 days ahead.
How to Serve This Sour Cherry Almond Torte
This cake is lovely on its own, but a few simple touches dress it up.
Toppings and Pairings
- Whipped cream: a soft dollop balances the tart cherries.
- Vanilla ice cream: lovely with a warm slice.
- Powdered sugar: a light dusting for a pretty finish.
- Coffee or tea: it doubles as a cozy coffee cake.
More Cherry and Almond Bakes
If this is your kind of dessert, try my cherry cheese turnovers or no-bake cherry cheesecake bars. My spiced pear streusel coffee cake has the same cozy crumb top.
How to Make the Best Sour Cherry Almond Torte: Final Notes + Secrets
A few small things make this cake moist, tender and full of flavor.
- Almond meal magic: it keeps the cake moist for days.
- Cold butter: the secret to that crunchy streusel crumb.
- Sour over sweet: sour cherries give the best tangy contrast.
- Do not overmix: gentle stirring keeps the crumb tender.
- Better the next day: the cherry flavor melds into the cake.
FAQs About Sour Cherry Almond Torte
Just skimming through? Here are some quick answers to the commonly-asked questions.
A sour cherry almond torte is a tender, almond-rich cake layered with a tart cherry filling. This one is baked as a torte in a springform pan, with ground almonds in the batter and a crunchy almond streusel on top. It is buttery, moist and not too sweet.
Yes, sweet cherries work well in this cake. Sour cherries give a brighter, tangy contrast to the sweet batter, but sweet cherries are delicious too. If you use sweet cherries, cut back the sugar in the filling a little so the cake is not too sweet.
Yes, frozen cherries are perfect for this cake. There is no need to thaw them fully, since they cook down into the filling anyway. Frozen sour cherries are often easier to find than fresh, and they work year round when fresh ones are out of season.
Almond meal is simply ground almonds, often with the skins left on. Almond flour is finer and made from blanched almonds. Either one works here. Almond flour gives a slightly smoother crumb, while almond meal adds a little more texture and nutty flavor.
No, this cake is not gluten free as written, since it uses all-purpose flour along with the almond meal. To make a gluten-free version, you would need to swap the all-purpose flour for a gluten-free baking blend. The texture will change a little, so results may vary.
Yes, this cake is great made ahead. Bake it a day before and the cherry flavor deepens overnight. You can also make the cherry filling up to 2 days ahead and keep it chilled. The baked cake freezes well for up to 3 months too.
Keep the cake covered at room temperature for up to 2 days, or in the fridge up to 5 days. The almond meal helps it stay moist. For longer storage, wrap it well and freeze up to 3 months, then thaw at room temperature before serving.
A 9-inch springform pan is best for this cake. The removable ring lets you lift the cake out cleanly, which matters since it is layered and topped with streusel. If you do not have one, a deep 9-inch cake pan lined with parchment can work in a pinch.
Other Cherry and Almond Desserts You’ll Love
- Cherry Almond Galette
- Strawberry Buttermilk Cake
- Cherry Muffins
- Cherry Cheese Turnovers with Almond Icing
- No-Bake Cherry Cheesecake Bars
- Spiced Pear Streusel Coffee Cake
Sour Cherry Almond Torte
Ingredients
For the filling
- 1 lb sour cherries about 3 1/2 cups
- 2 tbsp flour
- ¼ cup sugar
For the cake
- 1 ¼ cups flour
- 1 cup almond meal
- ¾ cup granulated sugar
- ¼ tsp salt
- ¾ cup cold butter cut in 1/2-inch cubes
- 1 tsp baking soda
- ¾ cup buttermilk
- 1 egg
- ½ tsp almond extract
- ⅓ cup sliced almonds
Instructions
- Stir together the cherries, 2 tablespoons of flour and 1/4 cup sugar in a saucepan over medium heat. Cook until the cherries soften and the liquid thickens, about 7–10 minutes. Set the mixture aside to cool.
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan; set aside.
- In a large bowl, whisk together the flour, almond meal, sugar and salt. Use a pastry blender to work the butter into the flour mixture until the butter pieces are no larger than lentils. Set aside 1/2 cup of the mixture for the topping. Stir the baking soda into the remaining mixture.
- In a separate bowl, whisk together the buttermilk, egg and almond extract. Gently stir into the dry ingredients, mixing only until just combined.
- Spread two-thirds of the cake batter in the bottom of the springform pan. Use a large spoon to gently spread the cherry filling over the bottom layer, then drop the remaining 1/3 of the dough by spoonfuls over top. Gently smooth the surface with the back of a clean spoon; sprinkle with the reserved butter-flour mixture and the sliced almonds. Bake 55–65 minutes, until the top is deep golden brown and a tester inserted in the centre of the cake layer comes out clean. Cool in the pan 20 minutes before removing the ring; cool completely on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent cake recipe, Jennifer. I make the cake with the Evans cherries from our backyard; even in winter from the cherries we freeze (must defrost in fridge overnight to drain off liquids).
Question: When baked, how long will it be okay in the fridge?
Can one freeze the baked cake? If yes, how long will it be okay in the freezer?
Thank you,
K.
Love your intro!! So cool! I know this recipe is going to be fabulous- I will let u know yum!