Cherry Almond Bundt Cake
A delightful dessert that combines the sweet-tart flavor of cherries with the nutty depth of almonds, perfect for gatherings or cozy family dinners.
Ingredients
Dry ingredients
- 2 cups all-purpose flour sifted for a lighter texture
- 1 cup sugar granulated, for sweetness
- 1 teaspoon baking powder to help the cake rise
- 1 teaspoon baking soda for additional leavening
- ½ teaspoon salt balances sweetness
Wet ingredients
- 1 cup unsalted butter room temperature for easy mixing
- 4 large eggs free-range for rich flavor
- 1 teaspoon almond extract pure for authentic flavor
- 1 teaspoon vanilla extract the classic complement
Fruits and Nuts
- 1 cup fresh cherries pitted and chopped, for sweetness and tang
- ½ cup sliced almonds for that crunchy texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your Bundt pan generously to avoid sticking.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, usually 3-5 minutes.
- Add eggs one at a time, ensuring they are well mixed before adding the next.
- Mix in the almond and vanilla extracts.
- Gradually add the flour mixture to the butter mixture, mixing until just combined, being careful not to overmix.
- Gently fold in the chopped cherries and sliced almonds.
- Transfer the batter to the prepared Bundt pan and smooth the top.
Baking
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for 10-15 minutes before flipping onto a serving plate.
Notes
For best results, store in an airtight container and reheat gently to preserve moistness. This cake can be frozen for up to 3 months.