Cherry Almond Bundt Cake
This Cherry Almond Bundt Cake is an easy yet elegant dessert, featuring a buttery pound cake with juicy cherries and a delightful almond flavor.
Ingredients
Main Ingredients
- 1 cup Butter, softened Use real butter for rich flavor.
- 1 1/2 cups Granulated sugar
- 3 large Eggs Add one at a time.
- 3 cups All-purpose flour Measure correctly to prevent dryness.
- 1 cup Sour cream or Greek yogurt This helps keep the cake moist.
- 2 teaspoons Almond extract Start with a smaller amount if unsure.
- 1 teaspoon Vanilla extract
- 1 cup Cherries, chopped Use maraschino or well-drained canned cherries.
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your bundt pan really well, using butter and a light dusting of flour or baking spray with flour.
- In a mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla and almond extract.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream or yogurt, starting and ending with the flour. Mix gently.
- Toss the chopped cherries in a spoonful of flour and then gently fold them into the batter.
Baking
- Spoon the batter into the prepared bundt pan and smooth the top.
- Bake for 45 to 60 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 10 to 15 minutes before flipping it onto a wire rack.
Serving
- Serve the cake with a light dusting of powdered sugar or a quick glaze made with powdered sugar and a splash of cherry juice or milk.
Notes
For best flavor, serve at room temperature. Store covered at room temperature for 2 days, or in the fridge for up to 5 days. Allow slices to come to room temperature before eating for better flavor.