Cherry Almond Bundt Cake

Introduction

The Cherry Almond Bundt Cake is a delightful fusion of sweet cherries and fragrant almond, baked into a beautifully shaped bundt form. It’s perfect for any occasion — from afternoon tea to holiday gatherings. With its moist crumb and rich flavor, this cake stands out as a showstopper dessert that’s both elegant and easy to make.

The History

While the exact origin of the bundt cake is unclear, it gained popularity in the United States in the mid-20th century thanks to the Nordic Ware company, which began producing the distinctive fluted pans. The cherry almond variation likely emerged from European influences, where almonds and stone fruits have long been paired in traditional desserts. This cake marries old-world charm with modern convenience, making it a beloved favorite across generations.

Ingredients Breakdown

This cake combines basic baking ingredients with specialty flavors to create a unique taste profile. The cherries add natural sweetness and moisture, while almond extract enhances depth and aroma. Butter provides richness, and the bundt pan ensures even baking and an attractive presentation. Optional glaze adds a final touch of indulgence.

Step-by-Step Recipe

Preheat your oven to 325°F (165°C) and generously grease a 10- to 12-cup bundt pan.
In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, milk, and almond extract until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk if needed for consistency.
Fold in chopped fresh or frozen cherries (drained and patted dry).
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake for 50–60 minutes or until a toothpick inserted comes out clean.
Cool the cake in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
If desired, drizzle with a simple glaze made from powdered sugar and almond milk or cherry juice.

Tips

To prevent sticking, use a non-stick spray with flour or dust the pan with flour after greasing.
Do not overmix the batter once you add the flour to avoid a dense texture.
If using frozen cherries, thaw and drain them first to avoid excess moisture.
Letting the cake cool slightly before removing from the pan helps maintain its shape.
For best results, allow the cake to rest for a few hours or overnight before serving to enhance flavor absorption.

Variations and Customizations

Glazed Version: Use a cherry-infused glaze or a white chocolate almond glaze for extra decadence.
Nuts on Top: Sprinkle sliced almonds on the batter before baking for added crunch.
Spiced Twist: Add a pinch of cinnamon or nutmeg for warmth and complexity.
Dried Cherries: Substitute fresh cherries with dried ones soaked in warm water or cherry liqueur for deeper flavor.
Chocolate Drizzle: For a richer version, drizzle melted dark chocolate over the cooled cake.
Flourless Option: Replace part of the flour with finely ground almonds for a gluten-free alternative.

Health Considerations and Nutritional Value

A slice of Cherry Almond Bundt Cake typically contains around 300–400 calories, depending on size and added glaze. It’s rich in carbohydrates and fats but can offer some nutritional benefits from cherries, which are high in antioxidants and vitamin C. For a healthier option, consider reducing sugar, using whole wheat flour, or substituting oil for butter. However, due to its rich nature, it’s best enjoyed in moderation as part of a balanced diet.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon almond extract
½ cup sour cream
½ cup milk
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups chopped fresh or frozen cherries (pitted)
Optional: Powdered sugar glaze (2 cups powdered sugar + 2–3 tablespoons almond milk or cherry juice)

Directions

Preheat oven to 325°F (165°C). Grease and flour a 10- to 12-cup bundt pan.
In a large bowl, beat butter and sugar until creamy and light in color.
Add eggs one at a time, mixing thoroughly after each addition.
Stir in sour cream, milk, and almond extract until combined.
In another bowl, combine flour, baking powder, and salt. Gradually mix into the wet ingredients.
Gently fold in the cherries.
Spoon batter into the prepared bundt pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then invert onto a cooling rack.
Once completely cooled, drizzle with glaze if desired.

FAQ

Can I use frozen cherries?

Yes, just make sure they’re thawed and drained well before adding to the batter.

Is there a gluten-free version?

You can substitute the flour with a 1:1 gluten-free all-purpose flour blend, though texture may vary slightly.

How should I store the cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices for up to 3 months.

Can I skip the sour cream?

Yes, though sour cream adds moisture and richness. You can substitute with plain Greek yogurt or whole milk.

Why did my cake stick to the pan?

Make sure the pan was properly greased and floured. Cooling too long in the pan can also cause sticking.

Summary

The Cherry Almond Bundt Cake is a moist, flavorful dessert featuring the classic pairing of cherries and almond in a beautifully baked bundt shape. Easy to customize and perfect for sharing, it’s a timeless treat that brings joy to every bite.