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This cherry almond bundt cake is a showstopper featuring a moist and tender crumb filled with juicy cherries and buttery almond flavor. With a velvety cherry glaze on top, this gorgeous pink cake is perfect for any occasion especially Valentine’s Day.
I often make this cake for family gatherings and it never fails to impress. The balance of almond and cherry flavors keeps everyone coming back for more.
Ingredients
- Maraschino cherries: both chopped and juice bring sweetness and color choose good quality jarred cherries
- All-purpose flour: provides a slightly dense crumb avoid cake flour for best texture
- Almond paste: adds subtle rich almond flavor different from marzipan but can be substituted
- Almond extract: enhances the almond taste do not omit for signature flavor
- Whole milk: keeps the cake moist but any milk type including buttermilk works well
Step-by-Step Instructions
- Prepare Cherries:
- Drain cherries reserving the juice chop cherries and set aside for folding into batter
- Mix Dry Ingredients:
- Combine flour baking powder and salt in a bowl whisk until evenly mixed
- Cream Butter and Almond Paste:
- Beat softened butter almond paste and sugar until smooth and fluffy
- Add Eggs and Extracts:
- Add eggs one at a time then mix in almond and vanilla extracts until combined
- Combine Batter:
- Fold dry ingredients alternately with milk and reserved cherry juice into the wet mixture stir gently just until combined
- Fold in Cherries:
- Carefully fold chopped cherries into the batter
- Bake Cake:
- Pour batter into greased 10-inch bundt pan bake at 350 degrees Fahrenheit on middle oven rack for 45 to 50 minutes or until toothpick comes out clean cool in pan 15 minutes then invert onto wire rack to cool completely
- Prepare Glaze:
- Whisk powdered sugar cherry juice and almond extract until smooth
- Glaze Cake:
- Drizzle glaze over cooled cake before slicing and serving
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You Must Know
- This cake stays moist for days making it ideal for parties
- Simple bundt pans prevent sticking better than intricate designs
- Baking on the middle rack ensures even cooking
I love the maraschino cherries because they give the cake bright pops of color and sweetness that remind me of festive celebrations with family
Storage Tips
Store cake tightly wrapped at room temperature for up to three days or refrigerate for longer freshness. Let it come to room temperature before serving for best texture.
Ingredient Substitutions
You can substitute almond paste with marzipan though the texture will differ slightly. Any milk type can be used but whole milk adds best moisture.
Serving Suggestions
Serve slices with whipped cream or fresh cherries to enhance the fruity almond flavor. This cake pairs beautifully with a cup of coffee or tea.
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Commonly Asked Questions
- → What type of cherries are used in this cake?
Maraschino cherries are used, both chopped cherries and their juice, which add sweetness and color throughout the cake.
- → Can I substitute almond paste with marzipan?
Yes, marzipan can be used as a substitute though almond paste offers a softer texture and slightly different flavor.
- → What flour is best for this bundt cake?
All-purpose flour is recommended to achieve a slightly dense crumb that holds the cherries well.
- → How do I prevent the cake from sticking to the bundt pan?
Use a bundt pan with a simple design and grease it well. Avoid intricate patterns which make removal harder.
- → When should the glaze be applied?
Apply the cherry almond glaze only after the cake has cooled completely to prevent melting or sliding off.