Cherry Almond Kuchen
German-inspired • Rustic • Fruit-forward
If you want a cake that lets fresh cherries actually be the star—not buried under streusel or frosting—this is it. It’s lighter and less sweet than a typical American coffee cake, with juicy cherries, toasted almonds, and a hit of lemon zest in every bite.
It comes together with simple pantry staples, bakes in one pan, and honestly gets even better the next day. If you’ve got a batch of fresh cherries you’re not sure what to do with, this is a great place to put them.
Makes
One 9-inch springform cake, approximately 8–10 servings.
Cake
| Ingredient | Quantity | Unit |
| All-purpose flour | 210 | Grams |
| Baking powder | 2 | Teaspoons |
| Kosher salt | ¼ | Teaspoon |
| Unsalted butter, softened | ½ | Cup |
| Granulated sugar | ½ | Cup |
| Large eggs, room temperature | 2 | – |
| Whole milk | 3–4 | Tablespoons |
| Vanilla extract | 1 | Teaspoon |
| Almond extract | ⅛ | Teaspoon |
| Lemon zest | 1 | Lemon |
| Fresh cherries, pitted and halved | 3–4 | Cups |
Optional Cherry Enhancement
| Ingredient | Quantity | Unit |
| Kirsch | 1–2 | Teaspoons |
Toss the cherries with the Kirsch approximately 10 minutes before assembling the cake.
Topping
| Ingredient | Quantity | Unit |
| Sliced or roughly chopped almonds | ½ | Cup |
| Turbinado sugar | 1–2 | Tablespoons |
Instructions
- Prepare the pan and cherries. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper, if desired. If using Kirsch, toss it with the cherries and set them aside while preparing the batter.
- Combine the dry ingredients. Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the butter and sugar. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 2–3 minutes.
- Add the eggs and flavorings. Beat in the eggs one at a time. Mix in the vanilla extract, almond extract, and lemon zest until evenly incorporated.
- Finish the batter. Add the dry ingredients and stir just until combined. Mix in 3 tablespoons of milk, adding the final tablespoon only if the batter is too thick to spread. The finished batter should be thick but spreadable.
- Assemble the cake. Spread the batter evenly in the prepared pan. Arrange the cherries evenly over the batter and press them in slightly. Avoid piling too many cherries in the center so the cake bakes uniformly.
- Add the topping. Scatter the almonds evenly over the cherries, then finish with a light sprinkle of turbinado sugar.
- Bake the cake. Bake until the center reaches 200–203°F (93–95°C) on an instant-read thermometer. This will take approximately 60–70 minutes at sea level or 65–80 minutes at higher elevations. If the top browns before the center is done, tent the pan loosely with aluminum foil.
- Check for doneness by temperature. Fresh cherries release a significant amount of moisture, so the baking time may vary. Use the internal temperature rather than the clock as the primary indication that the cake is finished.
- Cool the cake. Transfer the pan to a wire rack immediately. Cool for 15–20 minutes, then release the springform ring. Let the cake cool completely before slicing. It can be served slightly warm, but the texture improves after several hours or overnight as the crumb sets and the cherry juices redistribute.
Storage
Store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days.
The flavor and texture improve overnight, making this a great make-ahead option.
Notes & Tweaks
Baking at Altitude or Using Very Juicy Cherries?
Allow additional baking time and rely on the internal temperature. During testing in Colorado, the cake required just over an hour in the oven, which was longer than the base range initially suggested.
Want a Flavor Twist?
Add 1 teaspoon of ground cardamom to the batter for a warm, Scandinavian-inspired variation. For a stronger almond flavor, replace half of the vanilla extract with additional almond extract.
Serving It as Dessert?
Serve a warm slice with lightly sweetened whipped cream or vanilla ice cream.
Final Verdict
This isn’t trying to be a rich American coffee cake—it’s something lighter, fruit-forward, and a little more café than bakery. The cherries stay front and center, the almonds bring the crunch, and the lemon zest keeps it from tasting one-note sweet.
Make it once during cherry season and it’ll disappear a slice at a time, especially alongside coffee the next morning.
