This homemade Cherry Almond Bundt Cake combines sweet-tart cherries with rich almond flavor for a moist, impressive dessert that’s perfect for any occasion. The beautiful ring shape creates an elegant presentation, while the cherry-studded interior delivers delightful flavor in every bite. It’s my go-to recipe when I want something special that brings smiles to the table without hours of complicated work!
Table of Contents
Why You’ll Love This Recipe
This Cherry Almond Bundt Cake delivers impressive flavor with minimal effort. You’ll love it because:
• Perfect balance of flavors : The combination of sweet-tart cherries and nutty almond creates a sophisticated flavor profile that’s not overly sweet but completely satisfying.
• Makes an impression : The stunning ring shape of this homemade bundt cake delivers that “wow” factor with minimal decorating skills required. The beautiful crimson cherry specks throughout the cake add natural color and visual appeal.
• Reliable results : I’ve tested this recipe countless times to ensure it produces a tender, moist cake that releases perfectly from the pan (no bundt disasters here!).
• Versatile serving options : Enjoy it for breakfast with coffee, serve it for afternoon tea, or dress it up with a scoop of vanilla ice cream for an elegant dessert.
• Make-ahead friendly : This fruit cake recipe actually improves after a day, allowing the almond flavor to deepen and the texture to become even more tender.
Even dedicated chocolate lovers can’t resist a slice of this fragrant, fruit-studded bundt cake!
Ingredients You’ll Need
For this Cherry Almond Bundt Cake, I’ve carefully selected ingredients that work together to create the perfect texture and flavor balance:
For the Cake:
- 2¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure almond extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- ½ cup almond flour (adds moisture and nutty depth)
- 2 cups fresh or frozen cherries, pitted and chopped
- 2 tablespoons all-purpose flour (for coating cherries)
For the Almond Glaze:
- 1½ cups powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon almond extract
- ¼ cup sliced almonds, lightly toasted (optional garnish)
How To Make Cherry Almond Bundt Cake
Follow these straightforward steps for a showstopping bundt cake that’s bursting with cherry and almond flavors:
Prepare Your Ingredients and Pan
- Preheat your oven to 350°F (175°C).
- Thoroughly grease and flour your bundt pan, paying special attention to all ridges and crevices.
- In a small bowl, toss your chopped cherries with 2 tablespoons of flour to prevent sinking.
- Combine flour, baking soda ,baking powder and salt in a separate bowl.
Mix Your Batter
- Beat the butter and sugar together for 3-4 minutes until pale and fluffy, this incorporates air for a lighter texture.
- Add eggs one by one, fuly incorporating each before adding the next.
- Stir in both extracts until the mixture is fragrant and well-blended.
- Alternately add your dry ingredients and buttermilk in three stages, beginning and ending with flour.
- Gently fold in the almond flour until just combined.
- Using a rubber spatula, carefully fold in your flour-coated cherries to distribute them evenly.
Bake to Golden Perfection
- Transfer your batter to the prepared pan, smothing the top with a spatula.
- Gently tap the pan on your counter to release any trapped air bubbles.
- Bake for 50-55 minutes, testing with a wooden pick for doneness.
- Cool in the pan for precisely 15 minutes, this timing is crucial for proper release.
- Carefully invert onto a wire rack and allow to cool completely.
Finish With Glaze
- Whisk together glaze ingredients until silky smooth, adjusting consistency as needed.
- Pour or drizzle over your completely cooled cake.
- Immediately sprinkle with sliced almonds before the glaze sets, if using.
Baker’s Tip: For clean slices, use a serrated knife and wipe it between cuts.
Servings and Timing
This Cherry Almond Bundt Cake serves 12-16 people, making it perfect for gatherings.
Prep Time: 25 minutes
Bake Time: 50-55 minutes
Cooling Time: 1-2 hours
Total Time: About 3 hours
One standard slice contains approximately 320 calories, though this may vary based on your exact ingredients and serving size.
Storage and Reheating
- Counter: Store covered at room temperature for up to 3 days
- Refrigerator: Keep in an airtight container for up to 1 week
- Freezer: Wrap unglazed cake tightly and freeze for up to 3 months
Reheating: For that fresh-baked taste, microwave individual slices for 10-15 seconds. This brings back the cake’s moisture and enhances the almond aroma.
Variations
- Almond Cherry Chocolate Cake: Add ½ cup mini chocolate chips to the batter
- Lemon Cherry Cake: Add 1 tablespoon lemon zest and replace almond extract with lemon extract
- Cherry Cream Cheese Bundt: Swirl 8oz softened cream cheese mixed with ¼ cup sugar into the batter
- Gluten-Free Option: Substitute cup-for-cup gluten-free flour blend and add ¼ teaspoon xanthan gum
FAQs
Can I use maraschino cherries instead of fresh/frozen?
Yes, but drain thoroughly and reduce sugar by ¼ cup as they’re sweeter than fresh cherries.
Why did my cake stick to the pan?
Most likely the pan wasn’t greased properly or the cake cooled in the pan too long. Try releasing at exactly 15 minutes after baking.
Can I make this without almond extract?
Absolutely! Double the vanilla extract or try cherry or lemon extract instead.
How can I tell when my cake is done?
A wooden pick inserted in the center should come out clean or with a few moist crumbs.
Can I substitute almond flour with regular flour?
Yes, though the texture will be slightly different. Replace the ½ cup almond flour with ¼ cup additional all-purpose flour.
Is this cake appropriate for people with nut allergies?
No, this recipe contains almond products. For a nut-free version, omit almond flour and extract, replacing with all-purpose flour and vanilla extract.
Can I make this in a different pan if I don’t have a bundt pan?
Yes! This batter works in two 9-inch round pans (reduce baking time to 30-35 minutes) or a 9×13 pan (bake for 35-40 minutes).
My cherries all sank to the bottom. What happened?
Make sure your cherries are well-coated with flour before folding into the batter. Also, your batter might have been too thin – measure flour carefully.
How do I prevent my glaze from being too runny or too thick?
Start with less liquid and add more a teaspoon at a time until you reach desired consistency. For thicker glaze, add more powdered sugar.
Can this cake be made ahead for a special occasion?
Absolutely! It actually improves after a day. Make the cake up to 2 days ahead, store covered at room temperature, and glaze the day of serving.
Conclusion
This Cherry Almond Bundt Cake combines elegant flavors with homestyle comfort. With its moist crumb, sweet cherries, and almond notes, it’s perfect for any occasion from casual gatherings to special celebrations. Make it ahead to save time without sacrificing quality. Whether you follow the classic recipe or try a variation, this versatile cake is sure to become a favorite in your baking collection!
Cherry Almond Bundt Cake
Ingredients
For the Cake
- 2¾ cups all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
- 2 cups fresh or frozen cherries chopped
For the Glaze
- 1½ cups powdered sugar
- 3-4 tbsp milk or cream
- ½ tsp almond extract
- Sliced almonds for garnish optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
- Whisk together flours, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, then mix in extracts.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
- Toss cherries with 1 tablespoon flour and fold into batter.
- Pour into prepared pan and bake 50-55 minutes until a toothpick comes out clean.
- Cool in pan for 15 minutes, then invert onto wire rack to cool completely.
- For glaze, mix powdered sugar, milk/cream, and almond extract until smooth.
- Pour glaze over cooled cake and sprinkle with almonds if desired.
Notes
Nutrition Information (per serving)
- Calories: 320 per slice
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Sugar: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
- Sodium: 210mg
- Calcium: 60mg
- Iron: 1mg
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