Cherry Almond Bundt Cake Recipe

Cherry Almond Bundt Cake: moist, almond-flavored cake with sweet cherries, topped with powdered sugar or almond glaze. Perfectly balanced and delicious!

INGREDIENTS:

Bundt Cake Ingredients: – 1 ½ Cups Unsalted Butter, room temperature – 3 Cups Sugar – 5 Large Eggs, room temperature – 3 Cups All-Purpose Flour – 1/4 Teaspoon Baking Powder – 1/4 Teaspoon Salt – 1 1/2 Cups Whole Milk, room temp – 2 Teaspoons Almond Extract – 1 Cup Maraschino Cherries

INGREDIENTS:

Glaze Ingredients: – 4 Ounces Cream Cheese, softened – 2 Cups Powdered Sugar – 6 Teaspoons Heavy Whipping Cream or Milk – ¼ Teaspoon Almond Extract – 1/4 Teaspoon Salt

Baking the cake: Preheat oven to 325°F. Grease and flour the bundt pan. Cream butter until smooth, then beat in sugar until light and fluffy. Mix in almond extract.

Gradually add eggs one at a time, mixing between each. Sift flour, baking powder, and salt in a separate bowl. Alternate adding dry ingredients and milk, mixing until fully combined. 4o

Strain the cherries, reserving the juice. Pour half the batter into the bundt pan. Add 3/4 of the cherries, stir lightly. Drizzle some juice, then stir gently.

Add remaining batter, repeat with cherries and juice. Cover with foil. Bake at 325°F for 65-70 minutes. Cool and remove from pan.

For the glaze: Microwave cream cheese for 20-30 seconds. In a bowl, combine cream cheese and powdered sugar.

Add cream, almond extract, and salt; stir until thick. Drizzle over cake and garnish with sliced almonds.

Give this recipe a try! Tap the link below for the full recipe details.

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