Cherry Almond Bundt Cake
Springtime means it's cherry season and you must add this to your spring baking list! Dig into this delicious cherry almond bundt cake recipe made with moist buttermilk cake, tart cherries, and a tasty almond cream glaze. You can't beat this amazing flavor combo!
Equipment
- Stand or hand mixer
- 10" x 3.5" Bundt cake pan
- Cherry pitter optional
Ingredients
Buttermilk Cake Batter
- 600 g Tart, fresh cherries Usually 1 grocery store bag. Can also use frozen or canned.
- 268 g Butter, unsalted
- 506 g Granulated sugar
- 4 ea Whole eggs
- 408 g All purpose flour plus extra for coating
- 2 tsp Baking powder
- ½ tsp Kosher salt
- 300 g Buttermilk
- 2 tsp Almond extract
Almond Cream Glaze
- 80 g Heavy cream
- ½ cup Slivered or sliced almonds plus extra for garnish
- 2 tsp Almond extract
- 130 g Powdered sugar
Instructions
To prepare the buttermilk cake batter
- Preheat the oven to 350°F and grease and flour your bundt pan. Pay extra attention to the inside center.
- Reserving a few cherries for garnish, remove the pit and stems and cut in half. Set aside. If using frozen make sure they're thawed and patted dry with a paper towel. If using canned, strain out any juices and pat dry with a paper towel.
- Using your stand mixer and paddle or hand mixer and beaters, cream together the butter and sugar on medium speed until light fluffy. Scrape down the sides of the bowl and attachment.
- Lower to speed to medium-low, and add in the eggs with the almond extract. Mix until combined and scrape down the sides of the bowl and attachment.
- Alternately, add in the dry ingredients and buttermilk starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Mix on low speed until a dough a batter comes together.
- Scrape down the sides of the bowl and attachment(s) and mix for another 30 seconds.
- Toss the cherries in all purpose flour to lightly coat.
- Pour one-third of the batter into the bundt pan. Spoon half of the cherries on top, then cover with another third of batter. Spoon the rest of cherries on top followed by the remaining batter.
- Bake for about 60-75 minutes or until a knife inserted comes out clean.
- Allow to cool for about 10 minutes before placing a cooling rack on top and inverting to remove the Bundt pan.
- Cool completely before glazing.
To prepare the almond cream glaze
- Toast the almonds until brown. Throw most of them (reserving a small handful for decoration) into a small pot with the cream.
- Bring the cream and almonds to a boil. Remove from heat and allow to steep for 30 minutes.
- Strain out the almonds and whisk in the extract followed by the powdered sugar. Set aside with a piece of plastic wrap lain over the surface to prevent from drying before use.
To finish the cherry almond bundt cake
- Upend the cake on a glazing/cooling rack.
- Pour the glaze over the cake, transfer to a serving plate or stand, and adorn with toasted almonds and cherries.
Nutrition
Calories: 563kcalCarbohydrates: 96gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 348mgPotassium: 231mgFiber: 3gSugar: 54gVitamin A: 731IUVitamin C: 4mgCalcium: 103mgIron: 2mg
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