This Cherry Almond Bundt Cake is a moist, tender cake filled with juicy cherries and the sweet, nutty aroma of almond extract. Baked to golden perfection in a Bundt pan and drizzled with a light almond glaze, it’s a show-stopping dessert with old-fashioned charm.
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 ½ teaspoons almond extract
¾ cup whole milk or buttermilk
1 ½ cups chopped maraschino cherries (patted dry)
2 tablespoons cherry juice (from jar)
2 tablespoons flour (for tossing cherries)
For the Almond Glaze:
1 cup powdered sugar
1–2 tablespoons milk
½ teaspoon almond extract
Optional: a few drops of cherry juice for pink color
Optional Topping:
Slivered or sliced almonds, toasted
Extra cherries for garnish
Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly or use baking spray with flour.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
Add the flour mixture in three additions, alternating with the milk. Mix just until combined. Stir in cherry juice.
Toss chopped cherries with 2 tablespoons flour to prevent sinking. Gently fold them into the batter.
Pour batter into prepared Bundt pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then carefully invert onto a wire rack and cool completely.
In a small bowl, whisk powdered sugar, almond extract, and milk (add cherry juice for color if desired) until smooth and pourable.
Drizzle glaze over the completely cooled cake. Top with toasted almonds and extra cherries if using.
Serve with hot tea, coffee, or cherry lemonade.
Add a scoop of vanilla or cherry ice cream for dessert.
Slice and serve on a vintage cake stand for a charming presentation.
Pat cherries dry well to avoid bleeding and soggy spots.
Use almond flour for ¼ of the flour for a nuttier texture.
Let the cake cool completely before glazing to prevent it from melting.
Overmixing the batter – can result in a dense cake.
Using wet cherries – will cause soggy spots and uneven baking.
Skipping pan prep – Bundt pans need thorough greasing to release cleanly.
Store at room temperature (covered) for up to 3 days.
Refrigerate for up to 5 days.
Freeze unglazed slices or whole cake (wrapped well) for up to 2 months.
Enjoy your Cherry Almond Bundt Cake — a sweet and stunning dessert that looks as good as it tastes!
Find it online: https://bakesbliss.com/cherry-almond-bundt-cake/