Sweet Cherry Almond Bundt Cake
Sweet cherries are the star of this delicoius bundt. Soft almond cake envelops bright cherry pieces and the entire thing is topped with a simple homemade cherry sauce.
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.