Cherry Almond Bundt Cake
For once I made a dessert with just one person in mind, ME! Jorge actually hates cherries. He also hates pickles, olives and anything with/in vinegar. It’s one of the sore spots in our marriage. (I mean, who the heck doesn’t like Salt & Vinegar chips? He says they smell like feet. Stupid boy.)
I have had the idea for this cake for a few years and never made it because I would have been the only one eating it. Now that we moved back near friends and family, I knew it was finally time to make and share this doozy!
However, I sadly have to report that after I took the photograph, I was carrying the cake back into the kitchen and dropped it. I cried, Brody had a few bites off the floor, and then I ate the one slice I had cut before the cake plunged to it’s death. It was so dang good that I am already planning to make it again for Valentine’s Day next month.
Speaking of…doesn’t this cake look like Valentine’s Day?? While y’all know actual V-day is not my favorite holiday, I do love that it gives us a cheerful reason to celebrate after a boring couple of holiday-less weeks in the New Year. And while most people use strawberries for V-day, I think Cherries will be a fun change!
P.S. I know my bundt cake is slightly darker around the edges than normal. In the move to our new house last May, I lost my bundt pan. I have no idea how you actually loose a giant bundt pan, but we did. Jorge got sick of hearing me complain that I couldn’t find it and he bought me a cheap-o one from good old Target. The metal is super thin and so the edges of the cake got a little darker than I like. I already ordered a replacement of my old one!
Cherry Almond Bundt Cake
- 16 oz jar maraschino cherries
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 oz almond paste
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 tablespoons (leftover) cherry juice
Remove cherries from juice, saving the juice for later use in this recipe, and chop cherries. Set aside.
Preheat oven to 350°F. Spray a 10 inch bundt pan with baker’s joy or butter and flour it. Set aside.
Mix together the flour, baking powder, and salt. Set aside.
In stand mixer, cream together the butter, almond paste and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
Beat in the flour mixture alternately with milk and 1/2 cup cherry juice that you saved from earlier, mixing until combined. Fold in chopped cherries. Pour batter into pan.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes and invert on a wire rack. Allow to cool another 10 minutes.
For glaze: Whisk together powdered sugar, almond extract and cherry juice until smooth. If too thick, add more cherry juice as needed. Drizzle on top of the cake and serve!