A Cozy Holiday: And Momma’s In The Kitchen Baking Cherry-Almond Winter Cake For Christmas

Cherry Almond Cake

As the Eve of Christmas descends upon us,
And the snowflakes trip and flutter on the gusts of wind outside,
We ask daddy if he would build us a fire in the hearth
To keep us comfy and toasty inside.
The kitchen stove is a steam engine,
Piping hot with all burners aglow;
Dinner’s simmering, sputtering and bubbling away,
The aromas dance, mingle and flow.

Cherry Almond Cake

Momma tells us to set the table,
With special plates, special ware;
And daddy says to light the candles,
Whose flames mesmerize us as we stare.
Our tiny tree is festively lit,
It’s dainty ornaments are few;
And though the presents beneath are sparse,
Our spirits feel renewed.

Cherry Almond Cake


The hearth is warm and glowing now,
It soothes and comforts us;
And momma’s in the kitchen still baking,
Baking cherry-almond winter cake for Christmas.

Merry Christmas to you and your family!

Taste what’s good and pass it on.


Cherry Almond Cake

Cherry Almond Cake

Cherry-Almond Winter Cake with Sour Cream Drizzle
Print this recipe

(Serves 12-16, depending on size of slice)


2 ¼ cup plus 2 tablespoons cake flour
¼ cup almond meal* (see note)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, room temp (1 cup)
1 ½ cup granulated sugar
3 eggs, room temp
1 ½ teaspoon pure vanilla extract
2 teaspoons pure almond extract
1 ¼ cup plus 3 tablespoons sour cream
1 ¼ cups pitted sour cherries (canned, packed in water), coarsely chopped
• Sour Cream Drizzle (recipe below)
• White Sugar Pearls decorative sprinkles (in the cake/baking section of your market)

(*I made my own almond meal by adding 3 tablespoons of sliced almonds into my coffee grinder and grinding/pulsing them into a fine powder for about 10 seconds; this will give you the ¼ cup needed.)


-Preheat oven to 350 degrees, and lightly spray a bundt cake pan with cooking spray.

-In a medium-size bowl, combine the cake flour, almond meal, baking powder, baking soda and salt; whisk these “dry ingredients” together to blend them well; set aside for a moment.

-Into the bowl of a mixer fitted with a paddle attachment, add the butter and the sugar, and cream them together on medium-high speed for about 5 minutes until very light and fluffy; next, add the eggs in one at a time, and continue to mix until those are incorporated; next, add in the vanilla and almond extracts, followed by the sour cream (turn the mixer off to scrape down the sides of the bowl, if necessary); once those are incorporated, reduce the mixer speed to low, and begin adding the “dry ingredients” a little at a time until all are added and well incorporated (take care not to over-mix, but do  make sure all the dry ingredients are well blended); finally, turn the mixer off and add in the sour cherries, folding them gently into the batter with a spatula until combined.

-Pour the cake batter into the bundt pan as evenly as possible, and then tap the pan to set the batter and smooth the batter with the spatula to make it more even; place the bundt pan into the oven and bake the cake for about 50-60 minutes (mine took 55 minutes), or until a skewer inserted into the center comes out clean; allow the cake to cool slightly and turn it out onto a wire rack or plate to completely cool; once completely cooled, glaze the cake with the Sour Cream Drizzle, and decorate with the white sugar pearls.

Sour Cream Drizzle ingredients:

4 ½ tablespoons sour cream
1 ½ cups powdered sugar


-Into a small bowl, add the sour cream and whisk gently to loosen; next, begin adding in the powdered sugar in ¼ cup increments, whisking the sugar into the sour cream very well in between each addition of powdered sugar; once the drizzle is well blended, cover with plastic wrap and set aside until ready to glaze the cake, or if making ahead, keep in the fridge. (This drizzle should be nice and thick, and should have a slow “pour”; it will hold nicely on the cake and firm up slightly.)

{ 13 comments… add one }

  • Lynda Rice December 23, 2012, 9:36 pm

    This is a beautiful cake! I can hardly wait to try this recipe on my Christmas vacation.

  • Laura Dembowski December 24, 2012, 1:18 pm

    I love cakes with cherries in them! This looks so comforting and perfect for Christmas :)

  • cris December 25, 2012, 11:16 pm

    mmmmm,this looks delicious! I got to try it, sure!

  • Rachel February 28, 2013, 11:54 am

    I saw this on my dash on tumblr and it looks delicious! I’m going to make it soon even though winter’s technically over.

  • Laura@bakinginpyjamas March 13, 2013, 3:40 am

    Such a lovely looking cake, both in look and flavour wise. I wish it was Christmas so I had an excuse to bake this.

  • Vera December 20, 2013, 1:25 pm

    Hello Mrs Beer,
    I found this recipe via another website and the cake looks so yummy I had to try it. I baked it today and it tastes delicious. My family agrees and I’m sure this cake is going to be one of our favourites.

    Happy Holidays!

    • The Cozy Apron December 20, 2013, 3:07 pm

      Hi Vera, I’m so excited that you decided to bake this festive cake for your family, and that you’re all enjoying it! Makes me happy-happy. Have a wonderful Christmas, and thank you for stopping by the site to not only try out the recipe, but to share with me your experience!

  • Linda December 27, 2013, 7:51 pm

    I made 6 cakes and………………it was rated by a man that doesn’t care for cake. My husband eats home-made pies,BUT,this man ate several pieces. My neighbors oohed and ahhed, but when he claimed it was great then I knew Christmas presents were awesome this year!!!!! Thank you and God bless.

    • The Cozy Apron December 28, 2013, 2:39 pm

      Linda, that’s really great! I’m so glad you and your loved ones enjoyed this recipe – especially those that typically don’t care for cake! :-) Thanks for your comments.

  • gail August 30, 2015, 7:01 am

    more of a question than a comment, could I use dried cherries instead of the canned ones? thank you for the response

    • The Cozy Apron August 30, 2015, 10:33 am

      Hi Gail! You can certainly use dried cherries, if you prefer. What I would do, however, is soak them in hot/boiling water for about 5-10 minutes first, to make them a bit more plump and “juicy”, since the canned/jarred cherries are softer and juicier, and add that moistness to the cake. So plump/rehydrate them first, then drain them and dry them off, and use as you would the others, in the recipe. Hope you enjoy this cake!

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