Croissant Cherry Almond Cake
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Recipe Intro From bakedwithlovebyivy
This croissant cherry almond cake brings together all of the elements of an almond croissant and is paired with cherries for a summer twist. The croissant aspect of the cake is highlighted with a topping made from filo dough sheets and slivered almonds. Enjoy!
- Ingredient Notes
- FAQs
- Recipe Card
Ingredient Notes
Fresh or Frozen Cherries
You can use fresh or frozen cherries in this recipe. Cherries are in season in tje summer and this recipe is the perfect way to use them at their peak. To avoid the fuss of pitting cherries, opt for frozen. Frozen cherries are also a great option if you are making this recipe when it is not cherry season.
Filo Dough
Crushed filo sheets as a cake topping paired with the slivered almond give the perfect cruchy croissant element to this cake. The filo dough gets golden brown and crispy while baking and turns each bite of the cake into the experience of an almond croissant.
FAQs
Why should I end on the flour mixture?
Ending on the flour mixture is essential for achieving a smooth cake batter. Ending on the milk mixture can result in a separated or curdled cake batter, so ending on the flour mixture helps to prevent this.
How do I know if the cake is finished baking?
The loaf might feel slightly soft in the center, that is the almond cream. The almond cream center will firm up after the cake comes out of the oven and cools off.
Recipe Card
Cherry Cake
ingredients
- 1 stick (1/2 cup) unsalted butter
- 1 cup granulated white sugar
- 2 eggs
- 2 tbsp sour cream or plain yogurt
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup plus 2 tablespoons all purpose flour
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup cherries, pitted, sliced and half (fresh or frozen works)
- 1 tbsp all purpose flour, for coating the cherries
Almond Filling and Topping
ingredients
- 3/4 cup plus 2 tablespoons almond flour
- 1/2 cup granulated white sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tbsp all purpose flour
- 1 egg
- 1 tbsp milk
- 1/2 cup slivered almonds, for topping
- 8 sheets of filo dough, frozen
- 1 tbsp powdered sugar, for dusting
Cake Directions
Method
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
In a large bowl cream together your butter and sugar.
Step 3
Add eggs one at a time, mixing until smooth. Add in sour cream and mix.
Step 4
In a medium bowl mix together the flour, baking powder, and salt.
Step 5
Add the vanilla extract to the milk and mix.
Step 6
Add the dry mixture to the butter mixture in 3 parts, mixing between each addition, alternating with with the milk mixture. Make sure to end on the flour mixture.
Step 7
Toss the cherries in flour to coat them and then fold them into the batter.
Filling and Assembly
Step 1
Add all of the almond filling ingredients: almond flour, sugar, extracts, egg, flour, and milk to a medium bowl.
Step 2
Mix until a smooth paste forms.
Step 3
Transfer half of the cherry batter to a greased standard loaf pan that’s also lined with parchment paper. Add the almond cream to the center and then top of with the rest of the cherry batter.
Step 4
Crush the frozen filo sheets and sprinkle the slivered almonds in an even layer on top of the batter.
Step 5
Bake for about 40-45 minutes or until a toothpick inserted comes out with a few moist crumbs.
Step 6
Run around the edges of the pan with an offset spatula to release the cooled loaf from the pan.
Step 7
Dust with powdered sugar.
Step 8
Slice and enjoy!