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Almond Cherry Cake with Creme Anglaise

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This soft and fluffy almond cake is studded with pockets of sweet cherry jam. Each bite is then perfectly complemented by a drizzle of luxurious, creamy creme anglaise. Whether you’re whipping up a show-stopping dessert for a brunch or potluck, or simply need a delightful treat to satisfy your sweet tooth, this easy-to-make cake is a winner.

Why You’ll Love Almond Cherry Cake with Creme Anglaise

  • Almond Delight: Almond flour lends a subtle nuttiness to the cake, creating a unique and sophisticated flavor profile compared to traditional wheat flour cakes.
  • Burst of Cherries: Sweet and tangy cherry jam adds pops of vibrant flavor and color throughout the cake, offering a fruity contrast to the almond base.
  • Moist & Dreamy: Buttermilk and eggs contribute to a moist and tender crumb, ensuring a delightful melt-in-your-mouth experience.
  • Elegant Finish: Creme Anglaise, a rich and creamy custard sauce, elevates the entire dessert with its luxurious texture and delicate vanilla flavor.
  • Easy to Make: Despite its impressive presentation, this cake comes together surprisingly easily, making it perfect for both casual gatherings and special occasions.

Ingredients Needed To Make Almond Cherry Cake with Creme Anglaise

  • Almond flour (or all-purpose flour)
  • Granulated sugar
  • Buttermilk
  • Baking soda
  • Baking powder
  • Salt
  • Butter, softened
  • Vanilla extract
  • Almond extract
  • Eggs
  • Cherry jam
  • Heavy cream
  • Egg yolks

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free cream, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the cream of your choice for the recipe.

How To Make Almond Cherry Cake with Creme Anglaise

  1. Heat oven to 325 degrees Fahrenheit.
  2. Grease mini bundt cake pans.
  3. Cream butter and sugar in a bowl until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla and almond extracts.
  5. Mix dry ingredients (flour, baking soda, salt, and baking powder) in a separate bowl.
  6. Add dry ingredients to wet ingredients gradually, mixing until just combined.
  7. Gently fold in cherry jam.
  8. Divide batter evenly among greased pans.
  1. Bake cakes for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  1. Let cakes cool completely in pans before inverting them onto a wire rack to cool completely.
  2. Make creme anglaise by whisking together almond extract, heavy cream, egg yolks, vanilla extract, and sugar in a bowl.
  3. Heat mixture in a saucepan over low heat, whisking constantly until it thickens slightly.
  4. Let creme anglaise cool slightly in a separate bowl.
  5. Assemble! Invert cool cakes onto a serving plate.
  6. Fill each cake with creme anglaise.
  7. Top with sliced almonds or another garnish, if desired.
  8. Enjoy!

Commonly Asked Questions

Can I store leftover cake and creme anglaise?

Yes, you can store leftover cake and creme anglaise in the refrigerator for up to 3 days. Wrap the cooled cakes tightly in plastic wrap or store them in an airtight container. Store the creme anglaise in a separate container with a lid.

How do I reheat leftover cake?

You can reheat leftover cake slices in the microwave for a few seconds, or until warmed through. Alternatively, preheat your oven to 300 degrees Fahrenheit and wrap the leftover cake slices in aluminum foil. Heat for about 10 minutes, or until warmed through.

Can I freeze the cake?

Yes, you can freeze the cake without the Creme Anglaise. Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving. Freezing the creme anglaise is not recommended.

Can I use frozen cherries instead of cherry jam?

While fresh or frozen cherries can technically be used, cherry jam provides a concentrated flavor and sweetness that enhances the overall taste of the cake. If you do choose to use frozen cherries, thaw them completely and drain any excess liquid before incorporating them into the batter.

Is there a substitute for buttermilk?

Buttermilk adds a slight tang and moisture to the cake. If you don’t have buttermilk on hand, you can create a buttermilk substitute by combining 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let the mixture sit for 5 minutes before using.

Almond Cherry Cake with Creme Anglaise

Almond and Cherry are made to be together and topped with Crème Anglaise is a combo you need in your life!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Almond Cherry Cake with Creme Anglaise
Prep Time: 15 minutes
Cook Time: 25 minutes
Cool Cake: 10 minutes
Total Time: 50 minutes
Servings: 6 mini bundt cakes
Calories: 772kcal



Cake Ingredients

  • 2 cups 1.1 GF flour or all-purpose flour
  • ¾ cup granulated sugar
  • 1 cup buttermilk
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 2 ½ tsp baking powder
  • ½ cup butter room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 whole egg
  • 2 egg yolks
  • 1 cup cherry jam

Creme Anglaise Ingredients


Preheat Oven

  • Preheat the oven to 325 degrees Fahrenheit.

Prepare Baking Dishes

  • Grease 6 mini bundt cake baking dishes with nonstick baking spray.

Prepare Cake Batter

  • In a mixing bowl, cream together the sugar and butter for 3 minutes.
  • Mix in the eggs one at a time, followed by vanilla and almond extract.
  • In a separate bowl, mix all the dry ingredients (flour, baking soda, salt, and baking powder) and add them to the wet ingredients.
  • Swirl in the cherry jam.
  • Pour the batter into the prepared bundt cake baking dishes.

Bake Cake

  • Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool completely.

Make The Creme Anglaise

  • In a mixing bowl, whisk together almond extract, heavy cream, egg yolks, vanilla extract, and sugar until smooth.
  • Transfer the mixture to a small stockpot and place it over low heat.
  • Whisk the mixture continuously until slightly thickened.
  • Pour the creme anglaise into a glass bowl and allow it to partially cool.


  • When serving the cakes, fill the center of each bundt cake with creme anglaise.
  • Top with sliced almonds.
  • Enjoy!


Serving: 1g | Calories: 772kcal | Carbohydrates: 103g | Protein: 10g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 575mg | Potassium: 171mg | Fiber: 5g | Sugar: 63g | Vitamin A: 1378IU | Vitamin C: 5mg | Calcium: 237mg | Iron: 3mg
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