Dessert

Glazed Cherry Almond Cake Small Batch Recipe for Two

Glazed Cherry Almond Cake

Glazed Cherry Almond Cake is a delicious small batch cake with maraschino cherries in every bite and a gorgeous pink almond cherry glaze on top!

RECIPE POSTS HAVE FULL RECIPE CARDS AT BOTTOM OF POSTS

 

 

Posts on this blog may contain affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission.

This beautiful little cake makes a great dessert for Valentine’s Day or a romantic date night. Recipe makes 4 generous slices.

 

How to make Glazed Cherry Almond Cake:

For the Cake:

Preheat the oven to 350 degrees F (180 C).

 

Cut out a 6 inch round piece of parchment paper to line a 6 inch round cake pan. Click here for a 6 inch round cake pan.

 

Spray the sides and bottom of the pan with nonstick cooking spray, then place the round parchment paper in the bottom of the pan and spray again.

a 6 inch cake pan lined with parchment and sprayed with cooking spray

 

In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl, combine the sugar, brown sugar, flour, baking soda, baking powder and salt. Mix on low until fully combined.

sugar, brown sugar, flour, baking soda, baking powder and salt in a bowl not mixed together

 

In a separate bowl whisk together the egg, sour cream, oil and almond extract.

egg, sour cream, oil and almond extract mixed together in a bowl with a whisk

 

Pour the egg mixture into the dry ingredients and beat on low until just combined. This paddle attachment is awesome and scrapes the side of the bowl so you don’t have to. Click here for a 4.5 – 5 quart beater blade.

cake batter mixed together in a stand mixer bowl with paddle attachment

 

Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.

batter mixture in a stand mixer bowl

 

Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.

a bowl filled with chopped maraschino cherries

 

Gently fold the cherries into the batter.

cake batter in a bowl with maraschino cherries mixed in and a red spatula

 

Pour the batter into the prepared 6 inch cake pan.

cake batter in a 6 inch cake pan

 

Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

 

Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely. Remove and discard the parchment round if it is still on the cake when you release it from the pan.

a baked 6 inch cherry cake cooling on a rack

 

For the Glaze:

Combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.

cherry almond glaze in a bowl with a whisk

 

Once the cake is completely cool, spread the glaze on top. Slice and serve.

 

 

Glazed Cherry Almond Cake Small Batch Recipe

 

 

 

Yield: 4 servings

Glazed Cherry Almond Cake

Glazed Cherry Almond Cake
Glazed Cherry Almond Cake is a delicious small batch cake with maraschino cherries in every bite and a gorgeous pink almond cherry glaze on top!
Prep Time 25 minutes
Cook Time 25 minutes
Cool 10 minutes
Total Time 1 hour

Ingredients

For the Cake:

  • 1/3 cup granulated sugar
  • 2 1/2 Tablespoons light brown sugar
  • 1/2 cup all-purpose flour (do not pack)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg , at room temperature
  • 1/4 cup full fat sour cream
  • 1/8 cup milk
  • 1/8 cup oil
  • 1 teaspoon almond extract
  • 1/4 cup hot water
  • 10 ounces maraschino cherries

For the Glaze:

  • 1 cup powdered sugar
  • 1 Tablespoon butter (melted)
  • 1/8 cup maraschino cherry juice
  • 1/4 teaspoon almond extract

Instructions

For the Cake:

  1. Preheat the oven to 350 degrees F (180 C).
  2. Cut out a 6 inch round piece of parchment paper to line a 6 inch round cake pan. Click for a 6 inch round cake pan.
  3. Spray the sides and bottom of the pan with nonstick cooking spray, then place the round parchment paper in the bottom of the pan and spray again. Click here for parchment paper.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl, combine the sugar, brown sugar, flour, baking soda, baking powder and salt. Mix on low until fully combined.
  5. In a separate bowl whisk together the egg, sour cream, oil and almond extract.
  6. Pour the egg mixture into the dry ingredients and beat on low until just combined. This paddle attachment is awesome and scrapes the side of the bowl so you don't have to. Click for a 4.5 - 5 quart beater blade.
  7. Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
  8. Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
  9. Pour the batter into the prepared 6 inch cake pan.
  10. Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.
  11. Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely. Remove and discard the parchment round if it is still on the cake when you release it from the pan.

For the Glaze:

  1. Combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
  2. Once the cake is completely cool, spread the glaze on top. Slice and serve.

Nutrition Information:

Yield:

4

Amount Per Serving:Calories: 526 Saturated Fat: 4g Cholesterol: 56mg Sodium: 344mg Carbohydrates: 97g Fiber: 2g Sugar: 82g Protein: 3g

Sharing is caring!

You Might Also Like

No Comments

Leave a Reply

shares