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!
If you are looking for more Valentine’s Day recipes, make sure and check out these Red Velvet Truffles, Strawberry Nutella Poptarts and Marbled Red Velvet Cheesecake Brownies!
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
Cherry Almond Bundt Cake is cherry overload - in the best way! Treat yourself to a slice of fruit-filled bundt cake, topped with a sweet cherry glaze!
- 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!
Amount Per Serving: Calories: 690Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 124mgSodium: 274mgCarbohydrates: 112gFiber: 3gSugar: 79gProtein: 8g
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Baked for my son’s birthday! Tasted fabulous, however, definitely to dry. Got very brown & crusted. Next time, I will try a little more milk/cherry juice. And maybe foil over top last 15-30mins of baking!
Can’t wait to try some of the other flavors!!!
I baked it for an hour and it could be baked a little less. It’s not bad just a little dry.
I’m baking the cake right now and it smells awesome! Also, tasted the batter. I love almond paste in recipes and just love almond flavored cakes. This sounds like a keeper!
Made this cake today for my family. Baked in a convection oven at 325 for 60 minutes, perfect. The cake is really good but a bit to sweet for my taste. Next time I will cut back on the sugar by 1/2 cup. With the sugar, almond paste and cherry juice just to much sweetness.
Looks really good and is in the oven now. Has been cooking for 30 minutes and already very dark on the top! But giggly in the center. Definitely not done. I turned the oven down to 325 to continue cooking and will let you know how it turns out. I may have to cut off the bottom like the other person did. If so no big deal! My husband loves cherries and almond flavoring! Fingers crossed!
Mine turned out on the dry side. Overbaked?
This is just a beautiful cake. My son loves cherries….but is allergic to almonds. Would the consistency be alright without the almond paste?
I tried this recipie yesterday and I live in Western Canada at higher altitude. I used a silicone bundt pan. It ended up needing to be cooked for almost 2 hours. It was not even close to being done at 70 minutes. That ended up burning the bottom so I cut it off afterwards and it was still delicious! Definitely a keeper! It was so good! I also just made my own almost paste instead of purchasing, it’s super easy!
Thanks for the recipie!
Is there anything that can be used instead of almond paste? Thanks!
This is such a beautiful cake and great for the cherry lover.
He doesn’t like cherries?!? Well, I will gladly eat his share the next time you make this! Sounds fabulous.
This looks wonderful! I can’t wait to try it. Where do you buy almond paste? I don’t think I’ve ever seen it at the grocery store.
I love the color! And the cherries are adorable. I’ve only dropped one dessert so far and I’m scared for life. :)
I could eat a jar of maraschino cherries! I love those things!
This cake has to be AWESOME!! The good thing….you didn’t drop it before you got to take the pictures! LOL I must say, I think I would have salvaged the part that didn’t hit the floor. :-)
Such a beautiful cake!! And seriously so sad that you dropped it :(
This is beautiful!! I can’t imagine how good it tastes–dropping it must have been a travesty :)
What a pretty cake! Love the combination of cherries + almond, that’s a classic :)