Ingredients
Cake Ingredients
- 10 oz fresh tart cherries (pitted and halved, or thawed and patted dry if frozen)
- 268 g unsalted butter
- 506 g granulated sugar
- 4 whole eggs
- 408 g all-purpose flour (plus extra for coating cherries and bundt pan)
- 2 tsp baking powder
- ½ tsp kosher salt
- 300 g buttermilk
- 2 tsp almond extract
Almond Cream Glaze
- 80 g heavy cream
- ½ cup slivered or sliced almonds (most for steeping, small handful reserved for decoration)
- 2 tsp almond extract
- 130 g powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, especially the inside center to ensure the cake releases easily after baking.
- Prepare Cherries: Pit and halve most of the cherries, reserving a few whole for garnish. If using frozen cherries, make sure they are fully thawed and patted dry. If canned, drain and pat dry to avoid excess moisture in the cake.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment or a hand mixer, beat the butter and granulated sugar on medium speed until the mixture is light and fluffy. Scrape down the sides to ensure even mixing.
- Add Eggs and Almond Extract: Reduce the mixer speed to medium-low and add eggs one at a time, along with the almond extract. Mix until just combined, scraping down the bowl as needed.
- Combine Dry and Wet Ingredients: In alternating additions, add the dry ingredients (flour, baking powder, salt) and the buttermilk to the batter, beginning and ending with the dry ingredients (dry, wet, dry, wet, dry). Mix on low speed just until combined.
- Toss Cherries with Flour: Lightly coat the prepared cherries with a bit of all-purpose flour to help prevent them from sinking in the batter.
- Assemble Batter and Cherries in Pan: Pour one-third of the batter into the bundt pan. Spoon half the cherries evenly over the batter. Cover with another third of batter, then top with the remaining cherries. Finish with the last third of batter on top.
- Bake the Cake: Bake for 60 to 75 minutes, or until a toothpick or knife inserted into the center comes out clean. Baking times may vary depending on your oven.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes. Then place a cooling rack on top of the bundt pan and invert to release the cake. Allow the cake to cool completely before glazing.
- Prepare Almond Cream Glaze: Toast the slivered almonds until browned and fragrant. Place most of the toasted almonds into a small pot with the heavy cream (reserve a small handful for decoration). Bring to a boil, then remove from heat and let steep for 30 to 60 minutes.
- Strain and Mix Glaze: Strain out the almonds from the cream. Whisk in the almond extract followed by the powdered sugar until smooth. Cover the glaze with plastic wrap to prevent drying.
- Glaze and Decorate Cake: Place the cooled cake on a glazing or cooling rack. Pour the almond cream glaze evenly over the cake. Transfer the cake to a serving plate and decorate with the reserved toasted almonds and cherries.
Notes
- Ensure cherries are well patted dry before using to avoid soggy cake.
- For an evenly baked bundt cake, rotate the cake halfway through baking if your oven has hot spots.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American