This exquisite croissant cherry almond cake combines the buttery richness of French pastry with the sweet-tart burst of fresh cherries and the nutty sophistication of almond cream. The unique addition of crushed filo pastry creates a delicate, flaky topping that mimics the texture of croissant layers while adding visual appeal and textural contrast. This impressive dessert features a tender, moist cake studded with juicy cherries, a creamy almond filling center, and a crispy almond-topped crown that makes every bite a delightful experience.
Perfect for special occasions, afternoon tea, or when you want to impress guests with a bakery-quality dessert, this cake brings together classic European flavors in an accessible home-baking format. The combination of vanilla cake, almond cream, and cherries creates a harmonious flavor profile that’s both elegant and comforting, while the filo pastry topping adds an unexpected twist that elevates this cake from ordinary to extraordinary.
Ingredients
For the Cherry Cake:
- 113g / ½ cup (1 stick) unsalted butter, room temperature
- 200g / 1 cup granulated white sugar
- 2 large eggs, room temperature
- 30ml / 2 tablespoons sour cream or plain Greek yogurt
- 7.5ml / 1¾ teaspoons baking powder
- 2.5ml / ½ teaspoon salt
- 185g / 1¼ cups plus 2 tablespoons all-purpose flour, divided
- 120ml / ½ cup whole milk
- 5ml / 1 teaspoon vanilla extract
- 180ml / ¾ cup fresh or frozen cherries, pitted and halved
- 15ml / 1 tablespoon all-purpose flour for coating cherries
For the Almond Filling and Topping:
- 90g / ¾ cup plus 2 tablespoons almond flour
- 100g / ½ cup granulated white sugar
- 2.5ml / ½ teaspoon vanilla extract
- 5ml / 1 teaspoon almond extract
- 15ml / 1 tablespoon all-purpose flour
- 1 large egg
- 15ml / 1 tablespoon whole milk
- 60ml / ½ cup slivered almonds for topping
- 8 sheets frozen filo pastry
- 15ml / 1 tablespoon powdered sugar for dusting
Step-by-Step Instructions
Preparation Phase
Step 1: Prepare Your Workspace Preheat your oven to 175°C (350°F). Grease a standard 23x13cm (9×5-inch) loaf pan thoroughly with butter and line with parchment paper, leaving overhang for easy removal. Allow all ingredients to come to room temperature for optimal mixing and texture.
Step 2: Prepare the Cherries If using fresh cherries, pit and halve them. If using frozen cherries, thaw completely and drain excess liquid. Toss the prepared cherries with 1 tablespoon of flour to coat evenly. This prevents them from sinking to the bottom during baking.
Creating the Cherry Cake Batter
Step 3: Cream Butter and Sugar In a large mixing bowl, using an electric mixer or wooden spoon, cream together the softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes with an electric mixer. The mixture should be pale and increased in volume.
Step 4: Add Eggs and Dairy Add eggs one at a time, beating well after each addition until fully incorporated. Mix in the sour cream or yogurt until smooth. The mixture should be creamy and well combined without any lumps.
Step 5: Combine Dry Ingredients In a separate medium bowl, whisk together 1¼ cups flour, baking powder, and salt until evenly distributed. In a small bowl or measuring cup, combine the milk and vanilla extract.
Step 6: Alternate Wet and Dry Ingredients Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture in two additions. Begin and end with the flour mixture. Mix just until combined after each addition to avoid overmixing, which can result in a tough cake.
Step 7: Fold in Cherries Gently fold the flour-coated cherries into the batter using a spatula, distributing them evenly throughout the mixture without overmixing.
Preparing the Almond Filling
Step 8: Create Almond Cream In a medium bowl, combine almond flour, granulated sugar, vanilla extract, almond extract, all-purpose flour, egg, and milk. Mix until a smooth, thick paste forms. The consistency should be similar to thick frosting but spreadable.
Assembly Process
Step 9: Layer the Cake Pour half of the cherry cake batter into the prepared loaf pan, spreading it evenly. Using a spoon or offset spatula, dollop the almond cream filling down the center of the batter, creating a thick line from end to end. Top with the remaining cherry cake batter, spreading gently to cover the almond filling completely.
Step 10: Prepare the Filo Topping Remove the frozen filo sheets from the package and crush them into irregular pieces ranging from small flakes to larger chunks. This creates varied texture in the finished topping. Sprinkle the crushed filo evenly over the cake batter, followed by the slivered almonds.
Baking Process
Step 11: Bake the Cake Place the assembled cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and the filo pastry should be crispy.
Step 12: Cool and Finish Allow the cake to cool in the pan for 10 minutes, then run an offset spatula around the edges to loosen. Use the parchment paper overhang to lift the cake from the pan and transfer to a wire rack to cool completely. Once cooled, dust the top with powdered sugar using a fine-mesh sieve.
Nutritional Information and Timing
Preparation Time: 25 minutes Baking Time: 40-45 minutes Total Time: 1 hour 10 minutes Servings: 8-10 slices
Nutritional Information (per slice):
- Calories: 385
- Protein: 8g
- Carbohydrates: 52g
- Fat: 16g
- Fiber: 3g
- Sugar: 35g
- Sodium: 185mg
- Vitamin E: 4mg
- Calcium: 95mg
- Iron: 2.1mg
This cake provides good amounts of protein from the almonds and eggs, healthy fats from almond flour, and antioxidants from the cherries. The combination creates a dessert that’s indulgent yet offers some nutritional benefits.
Variations and Substitutions
Fruit Alternatives
Replace cherries with other stone fruits such as diced peaches, apricots, or plums. Berries like blueberries or raspberries also work beautifully. Frozen fruit can be substituted for fresh, but ensure it’s completely thawed and drained.
Flour Substitutions
For gluten-free versions, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The almond flour can be replaced with hazelnut flour or finely ground pecans for different nutty flavors.
Dairy-Free Options
Replace butter with vegan butter substitute, use plant-based milk like almond or oat milk, and substitute the sour cream with dairy-free yogurt or additional plant milk.
Topping Variations
Instead of filo pastry, try crushed amaretti cookies, graham crackers, or even croissant pieces for the textural topping. Each creates a different flavor profile while maintaining the desired crunch.
Extract Modifications
Experiment with different extract combinations such as lemon and almond, orange and vanilla, or rum and almond for varied flavor profiles that complement the cherries.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, this cake actually improves in flavor after a day as the almond filling melds with the cake. Store covered at room temperature for up to 3 days or refrigerate for up to one week. The filo topping may soften slightly but the cake will remain delicious.
Why do I need to coat the cherries in flour? Coating fruit in flour helps prevent it from sinking to the bottom of the cake during baking. The flour creates a light coating that helps the cherries stay suspended throughout the batter, ensuring even distribution in every slice.
Can I use canned cherries instead of fresh? Yes, but drain canned cherries thoroughly and pat them dry with paper towels before coating with flour. Canned cherries contain more liquid than fresh, so proper draining is essential to prevent the cake from becoming soggy.
What if I don’t have almond flour? You can make your own by grinding blanched almonds in a food processor until they form a fine meal. Alternatively, substitute with an equal amount of finely ground hazelnuts, pecans, or even additional all-purpose flour, though this will change the flavor profile.
How do I know when the cake is properly baked? The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs. The top should be golden brown and spring back lightly when touched. Overbaking will result in a dry cake, so check at the 40-minute mark and continue baking only if needed.
This sophisticated croissant cherry almond cake brings bakery-quality results to your home kitchen, combining classic flavors with an innovative presentation that’s sure to impress anyone lucky enough to enjoy a slice.