Cherry Vanilla Almond Bundt Cake Recipes

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CHERRY POUND CAKE



Cherry Pound Cake image

My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.

Provided by RAYNEBOW

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
¼ cup all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
  • In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
  • Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g

CHERRY ALMOND BUNDT CAKE



Cherry Almond Bundt Cake image

Make and share this Cherry Almond Bundt Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 22

3 tablespoons unsalted butter, room temperature (plus melted butter for greasing the pan)
2 cups cake flour (plus more for dusting the pan)
1 1/4 cups sugar, divided
1 1/2 teaspoons cornstarch
3 cups sweet cherries, pitted and coarsely chopped (fresh or frozen, thawed)
2 tablespoons orange juice
1 teaspoon freshly grated lemon zest
1 1/4 teaspoons almond extract, divided
2/3 cup almond flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons canola oil
2 1/2 teaspoons vanilla extract
2 eggs
1 1/4 cups Greek yogurt
1 cup powdered sugar
1/2 teaspoon almond extract
1 tablespoon water, plus
1 teaspoon water
1 pinch salt
sliced almonds, for sprinkling

Steps:

  • Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
  • In a medium saucepan, combine 1/4 cup sugar with the cornstarch; stir in the cherries, orange juice, lemon zest, and 1/4 teaspoon almond extract.
  • Bring to a boil over med-high heat and cook, stirring occasionally, for 5-7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup.
  • Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined.
  • In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the remaining 1 cup sugar and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy.
  • Beat in the vanilla and remaining 1 teaspoon almond extract.
  • Add the eggs, one at a time, beating well after each addition.
  • With the mixer on low, add the flour mixture (in three increments) alternating with the yogurt (in two increments), beginning and ending with flour and beating until just incorporated.
  • Pour a little more than half of the batter into prepared pan.
  • Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries.
  • Using a knife, swirl the batter and cherries together.
  • Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it).
  • Let the cake cool completely in the pan on a wire rack.
  • Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides.
  • Invert the pan onto a serving plate.
  • Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth.
  • Drizzle the glaze over the cake, then sprinkle with sliced almonds.
  • The cake will keep in an airtight container at room temperature for up to 2 days.
  • The unglazed cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.

Nutrition Facts : Calories 302, Fat 7.5, SaturatedFat 2.4, Cholesterol 38.6, Sodium 251.2, Carbohydrate 55.9, Fiber 1.2, Sugar 36, Protein 3.4

CHERRY ALMOND BUNDT CAKE



Cherry Almond Bundt Cake image

This Cherry Almond Bundt Cake is a light and delicious dessert cake, full of flavor and topped with sweet and tasty cream cheese glaze. A great cake any time of the year, whether served at a summer potluck or holiday party.

Provided by Laura

Categories     Baking     Desserts

Time 1h50m

Number Of Ingredients 14

1 ½ cups unsalted butter (room temperature)
3 cups sugar
5 large eggs (room temperature)
3 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp.salt
1 1/2 cups whole milk (room temp)
2 tsp. almond extract
1 cup maraschino cherries
4 z cream cheese (softened)
2 cups powdered sugar
6 tsp.heavy whipping cream or milk
¼ tsp. almond extract
1/4 tsp. salt

Steps:

  • Preheat the oven to 325°.
  • Take your bundt pan and grease and flour it completely to ensure proper cooking and non-sticking.
  • In a large bowl or stand mixer cream the butter until smooth.
  • Now add the sugar and continue beating it until it's light and fluffy.
  • Add the almond extract and mix.
  • Slowly add the eggs one at a time.Making sure each one is mixed, then add the next egg.Repeat steps.
  • In a separate bowl, sift the flour, baking powder and salt.
  • Begin to add parts of the dry ingredients and milk, beat until combined.
  • Repeat steps until all ingredients are well combined.
  • Pour the cherries into a strainer to rinse the juice from the cherries into a large bowl.
  • Keep the juice.
  • Pour 1/2 of your batter into the bundt cake pan.
  • Add your 3/4 of the cherries to the batter and lightly stir.
  • Lightly drizzle some of the juice into the bundt pan.
  • Lightly stir to combine.
  • Add the rest of the batter and repeat the steps with cherries and juice.
  • Cover the bundt pan with aluminum foil.
  • Bake at 325° for 65-70 minutes.
  • Remove from bundt pan and let cool.

Nutrition Facts : ServingSize 10 -12 slices

CHERRY VANILLA ALMOND BUNDT CAKE



Cherry Vanilla Almond Bundt Cake image

Make and share this Cherry Vanilla Almond Bundt Cake recipe from Food.com.

Provided by swissms

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 3/4 cups sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups whole milk
1 cup fresh black cherries, pitted and coarsely-chopped
3 tablespoons ground almonds

Steps:

  • Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
  • Sift flour, baking powder and salt together. Set aside.
  • Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
  • Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
  • Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
  • Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
  • Transfer batter to bundt pan, filling about 3/4 full.
  • Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
  • Let rest 10-15 minutes before removing from pan.
  • Turn cake out onto rack and cool completely.
  • Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.

Nutrition Facts : Calories 180.3, Fat 7.3, SaturatedFat 4.1, Cholesterol 43, Sodium 101.2, Carbohydrate 26.4, Fiber 0.6, Sugar 16.2, Protein 2.8

CHERRY BUNDT CAKE



Cherry Bundt Cake image

An easy cherry bundt cake that is packed FULL of maraschino cherries. Almond extract enhances the cherry flavor in the cake and in the glaze.

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 15

30 ounces maraschino cherries ((three 10-ounce jars) (we've put in up to 4 cups of cherries so add more if you'd like!))
1 1/2 cups granulated sugar
1 cup milk
1 cup oil
2 large eggs
2 teaspoons almond extract
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups powdered sugar
2 tablespoons melted butter
⅓ cup maraschino cherry juice
1/2 teaspoon almond extract
1-2 tablespoons heavy cream or milk** ((only if needed to thin the glaze))

Steps:

  • Preheat the oven to 350 degrees. Grease and flour a 9" bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker's Joy.
  • Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
  • In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold the chopped, drained cherries gently into the batter.
  • Pour the batter into the greased cake pan.
  • Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
  • Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
  • To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you've reached the consistency you'd like.
  • Once the cake is cool, spread the glaze on top of the cake.
  • Decorate the top of the cake with stemmed maraschino cherries if desired.
  • Slice and serve.
  • Store the cake covered at room temperature.

Nutrition Facts : Calories 513.21 kcal, Carbohydrate 108.86 g, Protein 6.36 g, Fat 6.34 g, SaturatedFat 2.39 g, Cholesterol 43.92 mg, Sodium 232.93 mg, Fiber 3.39 g, Sugar 73.93 g, ServingSize 1 serving

SWEET CHERRY ALMOND CAKE RECIPE



Sweet Cherry Almond Cake Recipe image

Made with fresh cherries, this easy Cherry Almond Cake recipe is tender, super moist and packed full of jammy fresh sweet cherries! It's easy to make too. You can make this recipe vegetarian or, it's easily dairy free.UPDATE (5/22): Please read *update* notes above the recipe card. This cake has received glowing five star reviews here and on social, but also, several makers reported the cake soggy or under done. It's my hope that the additional notes will support success.

Provided by Traci York | Vanilla And Bean

Categories     Dessert

Time 55m

Number Of Ingredients 12

2 Cups (300 grams) Sweet Cherries (I use Bing )
1/2 Cup (113 grams) Unsalted Butter (room temperature or 1/2 Cup unrefined melted coconut oil + more for greasing the pan)
3/4 Cup (165 grams) Cane Sugar (+ 1.5 tablespoons for sprinkling on top)
Lemon Zest (from one lemon)
2 teaspoons Lemon Juice (about 1/2 a lemon )
1 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract (optional)
2 Whole Eggs (large, at room temperature)
3/4 Cup (110 grams) All Purpose Flour (unbleached)
1/4 Cup (30 grams) Almond Flour
1 teaspoon Baking Powder
1/8 teaspoon Fine Sea Salt

Steps:

  • Using unsalted butter or coconut oil, grease an 8 inch (20 centimeter) non stick spring form or cake pan. Line the bottom with parchment. grease the parchment. Set aside.
  • Pit the cherries. Cut about a hand full in halves about 1/4 cup), set aside. Cut the remaining in quarters. The halves will be used to dot the top of the cake with so keep those separate. The quarters will be folded into the cake. Set aside.
  • Preheat the oven to 350 Fahrenheit (180 Celsius). Arrange an oven rack in the center of the oven.
  • If Using Butter: In the bowl of a stand mixer add the room temperature butter and sugar. Set a timer for 5 minutes and using the paddle attachment (or handheld beaters), beat on medium (speed 4 if using a KitchenAid) for five minutes. The mixture will be light and fluffy. Scrape down the bowl. If Using Coconut Oil: In a large mixing bowl, add the melted coconut oil (it should be warm to touch) and sugar. Using a whisk, beat the mixture until the sugar is smooth and the ingredients come together, about 1-2 minutes. (You can use a stand mixer or handheld beaters here if you like). Scrape down the bowl.
  • To the sugar/fat mixture, add the lemon zest and juice, and extracts. Add eggs, one at a time, and whisk for about 10-15 seconds each or until each egg is broken up. The mixture will look broken at this point. Scrape down the bowl, all the way to the bottom. Into the mixing bowl, sift in the flours, baking powder and salt. Mix the dry ingredients into the wet ingredients just until combined and no more dry flour is visible. The batter will be thick. Fold the quartered cherries into the batter.
  • Scrape the batter into the pan, pressing it in and evenly smooth the top. Arrange the halved cherries on top of the cake, cut side facing up or down (no need to press them in - just set them on top - the cake will bake up and around them). Sprinkle the top of the cake with 1 1/2 tablespoon of sugar.
  • Bake the cake for 35-40 minutes OR until a toothpick inserted in the center comes out clean, and the top is golden and springs back when gentle pressure is applied. Cool for 20 minutes. Use a pairing knife to ease the cake away from the pan around the circumference of the pan, then remove the cake from the pan. Cool completely on a cooling rack.
  • Share simply or top with a dollop of sweetened whipped cream or ice cream. Store at room temperature, covered for up to three days. Reheat in a 325 Fahrenheit oven for about 10 minutes.

Nutrition Facts : Calories 277 kcal, Carbohydrate 35 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 55 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

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