Cherry Almond Cake
This cherry almond bundt cake is a moist almond cake with sweet cherries mixed in. The result? A perfectly moist almost pound-cake-like-cake, drizzled with an almond glaze and topped with chopped almonds.
Ingredients
For the Cherry Almond Cake
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 4 large egg whites room temperature
- 2 tsp vanilla
- 1/2 tsp almond extract
- 1 1/2 cups all purpose flour
- 1 1/2 cups almond flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup sour cream room temperature
- 10 oz frozen sweet cherries or 1 1/2 cups of fresh cherries
- 1 Tbsp powdered sugar
- 1/4 cup chopped almonds optional
For the Glaze
- 1 cup powdered sugar
- 2 Tbsp milk
- 1/4 tsp almond extract
Instructions
For the Cherry Almond Cake
- Preheat the oven to 350°F (roughly 180°C) and prepare the bundt pan (I use a 9") by spraying with nonstick spray or coating in melted butter. Then liberally coat the greased pan in flour (I used almond flour but regular flour is fine) until every surface of the inside of the bundt pan is covered, discarding any excess flour. Set aside.
- Prepare cherries either by rinsing 10oz of frozen cherries in water until thawed and setting them on a towel to dry, or by pitting 1 1/2 cups of fresh cherries and setting them aside.
- In a large bowl or the bowl of a stand mixer, add 1 cup (2 sticks) of room temperature butter and 1 1/2 cups of granulated sugar. Beat together for 2-3 minutes until light and fluffy.
- Scrape down the sides of the bowl using a spatula and then add in 4 large egg whites at room temperature, 2 tsp of vanilla extract and 1/2 tsp of almond extract. Mix again until incorporated (about 1 more minute). This is the last stage we want to add any air into the batter.
- Add 1 1/2 cups of all purpose flour, 1 1/2 cups of almond flour, 1 tsp of salt, and 2 tsp of baking powder directly into the bowl. Mix until just barely combined. You should still see a few streaks of flour.
- Using a spatula, mix the rest of the batter by hand until no more streaks of flour remain. Do not overmix.
- Add in 1/2 cup of room temperature sour cream and mix until combined.
- Take the prepared cherries and dry them off completely. If using frozen cherries, you will really have to press down using a paper towel to make sure they are as dry as possible.
- In a small bowl, toss the cherries in 1 Tbsp of powdered sugar and add the tossed cherries directly into the batter. Mix until the cherries are evenly spread throughout the cake batter.
- Add the cake batter evenly into the prepared bundt pan and bake for 50-55 minutes.
- Remove the cake from the oven once a knife or toothpick comes out of the center of the cake mostly clean.
- Allow the cake to cool at room temperature for 15 minutes before turning out onto your serving dish.
For the Glaze
- While the cake is cooling, in a small or medium bowl, mix together 1 cup of powdered sugar, 2 Tbsp of milk and 1/4 tsp of almond extract until a thick glaze forms.
- Spoon the glaze over the cooled cake, sprinkle with chopped almonds or the topping of your choice, and enjoy!