Almond Cake with Kirsch Recipe

Name: Almond Cake with Kirsch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 1 7-ounce package almond paste, broken into pieces; 3 large eggs; 1 tablespoon kirsch (clear cherry brandy); 1/2 teaspoon almond extract; 1/4 teaspoon salt; 1/3 cup cake flour; 1/2 teaspoon baking powder; Powdered sugar

Servings: persons

1
Preheat oven to 350F.
2
Butter 8-inch-diameter cake pan with 2-inch-high sides.
3
Dust pan with flour; tap out excess.
4
Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy.
5
Add almond paste, 1 piece at a time, beating until well blended after each addition.
6
Beat in eggs 1 at a time.
7
Mix in kirsch, almond extract and salt.
8
Mix flour and baking powder in small bowl; add to batter.
9
Beat just until blended.
10
Spoon batter into prepared pan; smooth top.
11
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes.
12
Cool in pan on rack.
13
Transfer cake to platter.
14
(Can be made 1 day ahead.
15
Store airtight at room temperature.)
16
Dust with powdered sugar and serve.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup sugar, 1/2 cup (1 stick) unsalted butter, room temperature, 1 7-ounce package almond paste, broken into pieces, 3 large eggs, and more.

Yes, Almond Cake with Kirsch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Cake with Kirsch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions