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Almond Cherry Buckle

This almond cherry buckle features a soft buttermilk almond cake, a juicy sweet cherry filling, and a buttery almond streusel topping. - the best cake to make with in-season cherries!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 297kcal


Cake Batter

  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup unsalted butter, melted and cooled
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 1/4 cup almond paste, crumbled into pea-sized pieces

Cherry Filling

  • 3 cups fresh (or frozen and thawed) sweet cherries, pitted and halved
  • 3 tablespoons honey or agave syrup
  • 1 tablespoon lemon juice

Almond Streusel

  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 cup light brown sugar (or coconut sugar)
  • 1/4 cup sliced almonds
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted


Cake Batter

  • Preheat oven to 350F and adjust oven rack to middle. Line a 9x13 baking pan with parchment paper. Set aside.
  • In a large bowl with an electric beater or whisk, beat sugar and eggs well 1-2 minutes until eggs are slightly thickened. Beat melted butter, yogurt, and vanilla until smooth.
  • In a separate medium bowl, combine flour, baking powder, and salt. Gently fold half of flour mixture into liquid with half of buttermilk, then repeat with remaining flour mixture and buttermilk until batter is smooth.
  • Scrape batter into prepared pan and smooth top. Sprinkle almond paste pieces over top. Set aside for a moment.

Cherry Filling

  • In a medium bowl, combine cherries, honey, and lemon juice. Evenly spread cherry filling over cake batter.

Almond Streusel

  • In a medium bowl, combine all streusel ingredients until crumbly. Sprinkle evenly over cherries.
  • Bake buckle at 350F 40-45 minutes until a toothpick inserted in middle comes out clean.
  • Cool buckle completely on a wire cooling rack, then slice into squares and serve. Enjoy!


Storing Instructions
Cake may be stored in an airtight container on counter up to 4 days. Cake may also be frozen up to 1 month.


Serving: 1slice cake | Calories: 297kcal | Carbohydrates: 44.4g | Protein: 5.8g | Fat: 11.4g | Saturated Fat: 5.5g | Cholesterol: 52mg | Sodium: 137mg | Potassium: 222mg | Fiber: 1.9g | Sugar: 21.8g | Calcium: 76mg | Iron: 2mg