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Cherry-Almond Cake

Deborah Madison prefers Royal Ann cherries in this moist cake. It keeps well but is best a little warm from the oven. The cherries will sink a little; if you like, you can add 2 additional tablespoons of flour to the batter to keep them afloat.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Cherry-Almond Cake
Review 1 for Cherry-Almond Cake
4 out of 5
4 out of 5
October 22, 2015
Would You Recommend? Yes
0points
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Too dry...
October 22, 2015
Agreed with previous review, this cake is a bit dry but very flavorful.
I added 1/3 cup of sour cream to the batter which helped make it moist.
Pros: Quick, Kid-Friendly, Will Make Again, Adaptable
Cons: Texture
Review 2 for Cherry-Almond Cake
4 out of 5
4 out of 5
,Chicago
,IL
February 11, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Good cake, but not very moist
February 11, 2012
The recipe is actually good, but the cake was not very moist. I used fresh cherries.
Cons: not moist