I love bundt cakes, but I don’t love the price of the pans. If you know anything about the bundt world, you know the only real place to get unique bundt pans is from NordicWare. They’ve got the most beautiful pans (seriously heart emoji eyes everywhere) but oof. They aren’t exactly the cheapest.
So, when I decided to take bundt cake baking seriously, I also decided to scour secondhand shops and Facebook Marketplace for bundt pans. I was so excited when I finally found a Bavaria Bundt Pan for an amazing price. I was also excited to try it out.
Little did I know how hard it would be to adjust my recipes to a different pan. My first attempt did not turn out as I had hoped. In fact, it was a complete disaster. But I said a few prayers, made my best guess on some adjustments, and combined the awesome power of cherry and almond for this luxurious little queen.
My sweet cherry almond bundt cake features a luscious almond cake enveloping bright cherry pieces. It’s topped with a fresh cherry sauce that is much easier to make than you think!
Tips for My Sweet Cherry Almond Bundt Cake
- Adjust your baking temperature. I was scared to up the temperature of my oven to compensate for the thicker statue of this cake. But the slight 25-degree difference allowed for the bundt cake to come out perfectly without an extra 15-20 minutes of bake time. However, if you’re baking with a standard bundt pan, lower the temperature back down to 350 and keep an eye on it after the 60-minute mark.
- Use a baking spray. If you do end up using a Bavaria Bundt Pan (or another pan with an intricate design), avoid a flour or sugar coat. I’ve found that I can’t my coating thin enough without “clogging up” the design. For intricate pans, my go-to is Baker’s Joy baking spray.
- Roughly chop the cherries. The thickness of the cake batter combined with a flour coating will help keep your cherries where they need to be. To maximize the flavor and bite of the cherries, don’t chop them too finely. Your largest pieces should be quartered.
- Thin out your sauce. I loved having some thick cherry pieces to bite into for my sauce. However, if you want more of a thin glaze, just strain out the cherry pieces after you puree the mixture.
- Try a whipped cream mountain. As much as I enjoyed this cherry sauce, I also love this bundt cake with whipped cream. Beat together 1 cup of heavy whipping cream with 1/4 cup sugar. Fold in as many chopped cherries as you’d like and pile it on.
Sweet Cherry Almond Bundt Cake
Ingredients
Cherry Almond Bundt Cake
- 2 eggs
- 2 ½ cups granulated sugar
- 2 teaspoons almond extract
- 2 ½ cups flour
- 1 teaspoon baking powder
- 1 ½ cup buttermilk
- 8 ounces butter melted
- 1 cup sweet cherries roughly chopped
- 2 teaspoons flour
Chunky Cherry Glaze
- 1 cup sweet cherries roughly chopped
- ¼ cup granulated sugar
- ¼ cup water
Instructions
Cherry Almond Bundt Cake
- If using a Bavaria Bundt Pan (as pictured), preheat your oven to 375 degrees. Prepare your pan with Baker's Joy spray. If using a standard bundt pan, preheat your oven to 350 degrees and prepare with your favorite coating method.
- Beat together 2 eggs and 2 ½ cups granulated sugar until light and fluffy. Add 2 teaspoons almond extract.
- Sift together 2 ½ cups flour with 1 teaspoon baking powder.
- Beat your dry mixture and 1 ½ cups buttermilk into sugar mixture, alternating between dry and wet ingredients until everything is fully incorporated.
- Melt 8 ounces of butter in a microwave-safe bowl. For fridge-cold butter, heat in 20-second increments. Beat into batter until glossy and combined.
- Mix together ⅓ cup confetti sprinkles with 1 tablespoon flour. Gently fold into batter with a rubber spatula.
- Roughly chop sweet cherries until you have 1 cup. Coat with 2 teaspoons of flour. Gently fold cherries into the batter with a rubber spatula.
- Bake for 60 minutes. Cake tester should come out mostly clean. A few crumbs may stick. For standard bundt pans, an extra 5-10 minutes may be needed. Check your cake in 5 minute increments after the 60 minute mark has passed.
- Allow to cool in the pan. Invert onto a cake plate or cake stand.
Chunky Cherry Glaze
- Roughly chop sweet cherries until you have 1 cup. Place in a small saucepan with ¼ cup granulated sugar and ¼ cup water.
- Bring to a boil over medium-high heat. Allow to cook for 5-7 minutes or until cherries are soft.
- Carefully pour cherry mixture into a blender or food processor. Puree until well-blended.
- Place puree back into your saucepan and simmer for another 5-10 minutes over medium-high heat. This method will create a chunky, sweet sauce. If you prefer a thin glaze, strain the puree through a fine-mesh strainer and do not continue to cook.
Assembly
- Gently spread chunky cherry glaze over the top of your cooled bundt cake. Garnish with whole fresh cherries. Small green mint leaves also look great.
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