Cherry Almond Bundt Cake
User Reviews
5
Cherry Almond Bundt Cake
Description
The Cherry Almond Bundt Cake recipe starts with creaming room temperature butter and sugar until fluffy. Almond extract infuses the mix with a distinct almond scent. Eggs are added individually, ensuring thorough mixing and a stable batter. Flour, baking powder, and salt are sifted together and alternated with whole milk to maintain the cake's moisture and lightness.
Maraschino cherries are rinsed to remove excess juice, which is saved for later use to add throughout the batter layers in the bundt pan. This layering technique distributes cherries throughout the cake rather than solely on top. Baking at 325°F yields a golden crust and tender interior, balancing moisture from the cherries and almond flavor.
The glaze combines softened cream cheese, powdered sugar, heavy cream, almond extract, and salt, providing a creamy and sweet finish with subtle almond notes matching the cake. This bundt cake suits dessert occasions and pairs well with tea or coffee.
Ingredients
Ingredients:
- 1 ½ cups butter room temperature, unsalted
- 3 cups sugar
- 5 egg room temperature, large
- 3 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp salt
- 1 1/2 cups milk room temp, whole
- 2 tsp. almond extract
- 1 cup maraschino cherries
Glaze Ingredients:
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 6 tsp heavy whipping cream or milk
- ¼ tsp almond extract
- 1/4 tsp salt
Instructions
Directions:
- Preheat the oven to 325°.
- Take your bundt pan and grease and flour it completely to ensure proper cooking and non-sticking.
- In a large bowl or stand mixer cream the butter until smooth.
- Now add the sugar and continue beating it until it’s light and fluffy.
- Add the almond extract and mix.
- Slowly add the eggs one at a time.
- Making sure each one is mixed, then add the next egg.
- Repeat steps.
- In a separate bowl, sift the flour, baking powder and salt.
- Begin to add parts of the dry ingredients and milk, beat until combined.
- Repeat steps until all ingredients are well combined.
- Pour the cherries into a strainer to rinse the juice from the cherries into a large bowl.
- Keep the juice.
- Pour 1/2 of your batter into the bundt cake pan.
- Add your 3/4 of the cherries to the batter and lightly stir.
- Lightly drizzle some of the juice into the bundt pan.
- Lightly stir to combine.
- Add the rest of the batter and repeat the steps with cherries and juice.
- Cover the bundt pan with aluminum foil.
- Bake at 325° for 65-70 minutes.
- Remove from bundt pan and let cool.
Glaze Directions:
- Place the cream cheese in the microwave for 20-30 seconds, to soften.
- In a medium-sized bowl, add the cream cheese, and powdered sugar, stir to combine.
- Add the heavy cream, almond extract and salt and continue to stir until it thickens.
- Drizzle the glaze over the cake.
- Garnish with sliced almonds
- ENJOY!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 104g | 35% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 130mg | 5% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 79g | 158% |
| Vitamin A | 786IU | 16% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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