High Altitude Cherry Almond Amaretto Loaf Cake

A high altitude cherry almond amaretto pound cake baked in a loaf pan, frosted with pink cherry almond buttercream. This delicious cherry almond cake is buttery and moist, and looks so pretty decorated with fresh cherries.

You might also love this almond amaretto layer cake, classic almond shortbread cookies, and almond biscotti.

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Why You’ll Love This Recipe

Moist for Days. This cake is soft but dense like a pound cake, staying moist for days after baking.

So Much Almond Flavor. If you love almond cakes and pastries as much as I do, you’ll love the flavor of this cherry almond cake. There’s nutty almond flour, almond extract and almond liqueur baked into the cake for the best almond flavor to complement the sweet cherries.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

• All-Purpose Flour. Adds structure and strength to the cake.
• Almond Flour. Adds a nutty almond flavor, as well as moisture. If you don’t have almond flour, you can use very finely ground or chopped almonds (ground with a food processor).
• Granulated Sugar. Adds sweetness and moisture.
• Baking Powder. Leavening agent, so the cake rises as it bakes.
• Salt. Balances the sweetness.
• Eggs. Add moisture, richness and strength.
• Whole Milk. Adds fat and richness for a moist, tender cake.
• Amaretto. The almond liqueur adds moisture and more almond flavor.
• Unsalted Butter. Moisture, richness and flavor.
• Vanilla + Almond Extracts. Flavor.
• Fresh Cherries.

Buttercream

• Butter. Use unsalted or salted butter, whichever you prefer.
• Cherry Jam. Adds flavor and a natural pink color.
• Powdered Sugar. Sweetens and thickens the buttercream.
• Meringue Powder. Adds stability.
• Salt. Balances the sweetness. Omit if using salted buttercream.
• Vanilla + Almond Extracts. Flavor.
• Fresh Cherries. For decorating.

Instructions

Cake

• Preheat the oven to 325 F, and position a rack in the center of the oven. Line a standard sized loaf pan with parchment paper, or lightly spray with non-stick baking spray.
• In a bowl, whisk together the flour, almond flour, sugar, baking powder and salt.
• In a separate bowl, whisk together the eggs, milk, amaretto, melted butter, vanilla extract and almond extract.

• Add the wet ingredients to the dry, and stir the batter together with a spatula until combined. Fold in the chopped cherries.
• Spread the batter into the prepared loaf pan. Bake the cake for about 55-60 minutes, until a cake tester or toothpick inserted in the center comes out clean or with moist crumbs clinging to it.
• Let the cake cool completely before frosting.

Buttercream

• With an electric mixer, beat the butter and jam for one minute, until smooth. With the mixer on low, gradually add the powdered sugar, meringue powder and salt. Add the vanilla and almond extracts.
• Beat the frosting for 4-5 minutes on medium speed, scraping the bowl down several times, until light and fluffy.
• Frost the cooled cake with the buttercream, and decorate with fresh cherries.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

What loaf pan did you use?

Any standard 9×5 inch loaf pan will work, but I used the USA 1-lb Bread Loaf Pan, measuring 8.5 x 4.5 x 2.75 inches.

Will this recipe work in a bundt pan instead of a loaf pan?

Yes, you can double the recipe and bake this cake in a 12-cup bundt pan.

How can I make this cherry almond cake without the amaretto?

For an alcohol-free cake, simply replace the amaretto or almond liqueur with the same amount of milk.

How should I store the leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days.

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