Yield: 10 servings
Cherry Almond Bundt Cake
⭐️Test Kitchen Approved!⭐️This moist Cherry Almond Bundt Cake recipe with juicy cherries, sweet almond paste, and a smooth cherry glaze is perfect for any occasion!
Ingredients
- 1 (16 oz) jar maraschino cherries
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ 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
- ½ cup whole milk
Glaze
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 2 tablespoons reserved cherry juice
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Instructions
- 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 non-stick spray, 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 or serving plate. Allow cake to cool completely before frosting. Check on the cake about halfway through the baking time. If it is already a golden brown, cover the top of the bundt pan lightly with a piece of foil. This will prevent the cake from over-browning as it bakes.
- 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 cooled cake and serve!
Notes
Store: Store the cake at room temperature in an airtight container for up to 3 days.
Freeze: Wrap each slice or chunk in plastic wrap twice. Transfer it to freezer bags and freeze for up to 3 months. Cake will freeze and thaw best without the glaze on top, but the glaze can be frozen. It just may not be as pretty once thawed.
Nutrition
Serving: 1 slice, Calories: 668kcal, Carbohydrates: 106g, Protein: 8g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 241mg, Potassium: 140mg, Fiber: 3g, Sugar: 74g, Vitamin A: 716IU, Vitamin C: 0.01mg, Calcium: 129mg, Iron: 3mg