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
Scale
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.
