If you’re looking for a dessert that feels like a warm hug with every bite, this Cherry Almond Bundt Cake Recipe is exactly what you need. It beautifully combines the tender crumb of a buttery cake with the delightful pop of maraschino cherries and the aromatic essence of almond extract. The cake is finished with a luscious cream cheese glaze that brings everything together in a perfect balance of sweetness and richness. This recipe is not only a showstopper for any gathering but a comforting treat you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this recipe is straightforward yet essential, contributing to the incredible flavor, texture, and moistness of the Cherry Almond Bundt Cake. From the rich butter to the delicate almond extract, every component is chosen to create that perfect slice of cake heaven.
- Unsalted butter (1 ½ cups, room temperature): Provides a rich, creamy base that keeps the cake moist and tender.
- Sugar (3 cups): Sweetens the cake, helping to balance the tartness of the cherries and harmonize with the almond flavor.
- Large eggs (5, room temperature): Act as a binding agent, adding structure and richness.
- All-purpose flour (3 cups): The foundation for the cake’s tender crumb and stability.
- Baking powder (1/4 tsp): A little lift to ensure the cake rises evenly and stays fluffy.
- Salt (1/4 tsp): Enhances all flavors, preventing the cake from tasting flat.
- Whole milk (1 ½ cups, room temperature): Adds moisture and a creamy texture, balancing the dense batter.
- Almond extract (2 tsp): Infuses the cake with that irresistible nutty aroma and flavor.
- Maraschino cherries (1 cup): Brings bursts of fruity sweetness and cheerful color.
- Cream cheese (4 oz, softened): The base for the glaze that adds tangy richness.
- Powdered sugar (2 cups): Sweetens and thickens the glaze for that perfect drizzle.
- Heavy whipping cream (6 tsp) or milk: Helps achieve a smooth, pourable glaze consistency.
- Almond extract (¼ tsp for glaze): Enhances the glaze with an extra almond punch.
- Salt (¼ tsp for glaze): Balances the sweetness of the glaze and ties the flavors together.
How to Make Cherry Almond Bundt Cake Recipe
Step 1: Prepare the Cake Batter
Start by creaming the unsalted butter and sugar together until the mixture is light and fluffy. This crucial step infuses air into the batter, ensuring a tender crumb. Next, beat in the eggs one at a time, allowing each to fully incorporate before adding the next. This gradual process keeps the batter smooth and emulsified.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agents, guaranteeing a consistent rise throughout the cake. Make sure these ingredients are well blended before gently adding them to your wet mixture.
Step 3: Alternate Adding Milk and Dry Ingredients
Add the flour mixture to the butter mixture in three parts, alternating with the whole milk. Start and finish with the dry ingredients to maintain the batter’s structure. Stir until just combined; overmixing can make the cake dense. Fold in the almond extract and then carefully fold in the maraschino cherries—these juicy bursts of sweetness will give every slice a delightful surprise.
Step 4: Bake the Cake
Pour the batter evenly into a well-greased Bundt pan and smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 65 minutes or until a toothpick inserted near the center comes out clean. Allow your cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 5: Prepare the Cream Cheese Glaze
While the cake cools, beat together softened cream cheese, powdered sugar, the smaller amount of almond extract, salt, and heavy cream until smooth and creamy. Adjust the consistency by adding a bit more cream or powdered sugar, if needed, until it’s perfect for drizzling.
Step 6: Glaze the Cake
Once the cake is fully cooled, generously drizzle the cream cheese glaze over the top, letting it cascade down the sides. This sends the Cherry Almond Bundt Cake Recipe over the top with a tangy, indulgent finish.
How to Serve Cherry Almond Bundt Cake Recipe
Garnishes
Sprinkle slivered almonds on top of the glaze for a delightful crunch and an elegant look. You can also add a few whole maraschino cherries here and there to echo the flavor bursts inside. A light dusting of powdered sugar adds a classic, beautiful touch.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to contrast the almond flavor and add even more creaminess. For a fruity companion, serve alongside fresh berries or a cherry compote to double down on the vibrant cherry notes.
Creative Ways to Present
Turn this cake into a stunning centerpiece by placing it on a decorative cake stand and surrounding it with edible flowers or fresh cherry blossoms when in season. Slice and serve with a drizzle of warm chocolate sauce or a sprinkle of cinnamon sugar for extra flair.
Make Ahead and Storage
Storing Leftovers
You can keep your Cherry Almond Bundt Cake fresh by storing it in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s better to refrigerate it wrapped tightly in plastic wrap to prevent drying out.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When wrapped properly, it can be frozen for up to three months without losing flavor or texture. Thaw overnight in the fridge before glazing or serving.
Reheating
If you prefer your cake slightly warm, reheat a slice in the microwave for about 15 to 20 seconds. This melts the glaze slightly and makes every bite melt-in-your-mouth delicious, just like freshly baked.
FAQs
Can I use frozen cherries instead of maraschino cherries?
While maraschino cherries bring a unique sweet and vibrant color to the cake, you can certainly use frozen cherries. Just be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.
Is almond extract necessary in the recipe?
Yes, the almond extract is key to giving this Bundt cake its signature nutty aroma and taste. Without it, the cake wouldn’t have that lovely, distinctive flavor that makes this Cherry Almond Bundt Cake Recipe so special.
Can I substitute the cream cheese glaze with a simple powdered sugar glaze?
Absolutely! A simple glaze made by mixing powdered sugar with milk or lemon juice can be a lighter alternative. However, the cream cheese glaze adds a tangy richness that complements the cherries and almond flavor perfectly.
What can I do if my cake sticks to the Bundt pan?
To prevent sticking, make sure to thoroughly grease and flour your Bundt pan before adding the batter. Letting the cake cool in the pan for about 15 minutes helps it release more easily. Using a silicone brush to get into every nook of the pan also makes a huge difference.
How long will the cake stay fresh after glazing?
Once glazed, the cake is best enjoyed within 2 to 3 days if stored at room temperature in an airtight container. Refrigeration will extend freshness but may slightly firm the glaze.
Final Thoughts
There’s something truly magical about this Cherry Almond Bundt Cake Recipe that makes it a staple for celebrations and cozy get-togethers alike. Its tender crumb, sweet cherries, and luscious glaze create a harmony of flavors that you’ll find yourself craving again and again. So go ahead, try this recipe out—you won’t regret sharing this slice of joy with friends and family.
Print
Cherry Almond Bundt Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Almond Bundt Cake is a delightful, moist dessert featuring rich almond flavors paired with sweet maraschino cherries. Topped with a creamy almond-infused frosting, this classic cake is perfect for celebrations or a special treat.
Ingredients
Cake Ingredients
- 1 ½ cups unsalted butter (room temperature)
- 3 cups sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- 1 ½ cups whole milk (room temperature)
- 2 tsp almond extract
- 1 cup maraschino cherries, drained and chopped
Frosting Ingredients
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- 6 tsp heavy whipping cream (or milk)
- ¼ tsp almond extract
- ¼ tsp salt
Instructions
- Prepare the Batter: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition to ensure a smooth texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients alternating with whole milk, beginning and ending with the flour mixture. Mix until just combined. Stir in the almond extract and fold in the chopped maraschino cherries gently to distribute evenly.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly. Pour the batter into the prepared pan, smoothing the top evenly. Bake for approximately 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely before frosting.
- Make the Frosting: In a bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well after each addition. Add the heavy whipping cream, almond extract, and salt, continue beating until the frosting is creamy and spreadable.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese almond frosting evenly over the top and sides of the bundt cake. Slice and serve.
Notes
- Ensure butter, eggs, and milk are at room temperature for better batter consistency.
- Drain cherries well to avoid excess moisture in the batter.
- Use a bundt pan to achieve the classic ring shape and even baking.
- Chilling the frosting slightly can help with spreading if too soft.
- Store any leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
