Cherry Almond Bundt Cake (Printable Version)
# What You'll Need:
→ Cherries
01 -
1 cup maraschino cherries, chopped
02 -
1/4 cup maraschino cherry juice
→ Dry Ingredients
03 -
2 1/2 cups all-purpose flour
04 -
2 teaspoons baking powder
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1/2 cup unsalted butter, softened
07 -
1/2 cup almond paste
08 -
1 1/4 cups granulated sugar
09 -
4 large eggs
10 -
1 teaspoon almond extract
11 -
1 teaspoon vanilla extract
12 -
1 cup whole milk
→ Glaze
13 -
1 cup powdered sugar
14 -
2 tablespoons maraschino cherry juice
15 -
1/2 teaspoon almond extract
# Step-by-Step Directions:
01 -
Drain cherries, reserving juice. Chop cherries and set aside for folding into batter.
02 -
In a bowl, whisk together flour, baking powder, and salt until evenly combined.
03 -
Beat softened butter, almond paste, and granulated sugar until smooth and fluffy.
04 -
Incorporate eggs one at a time, then mix in almond and vanilla extracts until combined.
05 -
Alternate folding dry ingredients and liquids (milk and reserved cherry juice) into the wet mixture. Stir gently just until blended.
06 -
Carefully fold chopped cherries into the batter.
07 -
Pour batter into a greased 10-inch bundt pan. Bake at 350°F (175°C) on middle oven rack for 45-50 minutes or until a toothpick comes out clean. Cool 15 minutes in pan, then invert onto a wire rack to cool completely.
08 -
Whisk powdered sugar, cherry juice, and almond extract until smooth.
09 -
Drizzle glaze over completely cooled cake before slicing and serving.
# Helpful Notes:
01 -
Use a bundt pan with a simple design to prevent sticking.
02 -
Bake on the center rack for even heat distribution.
03 -
If browning too fast, tent cake with foil during baking.
04 -
Avoid opening the oven door while baking to maintain temperature.
05 -
Allow cake to cool fully before applying glaze to prevent melting.