CHERRY ALMOND BUNDT CAKE
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
Time 1h50m
Number Of Ingredients 14
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 ALMOND BUNDT CAKE
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
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 POUND CAKE
This recipe uses dried cherries, which adds lots of chewy flavor, while almond paste guarantees a moist cake. You can use amaretto in place of the orange juice in both the batter and glaze.-Myrna Tycholaz, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely.
Nutrition Facts :
ALMOND SHERRY BUNDT CAKE
Easy, yet really elegant and so tasty. This has got to be one of the most wonderful cakes I have ever eaten. I got this recipe from a Christian Brothers & Blue Diamond Almond ad in a magazine back in the late 70's. It is still a favorite and people always ask for the recipe.
Provided by Simply Chris
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour a 10 inch bundt pan.
- In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
- Mix at low speed for 1 minute, scraping bowl as necessary.
- Mix at medium speed 3 minutes, again scraping bowl as necessary.
- (Or beat by hand about 5 minutes.).
- Pour half the batter into bundt pan.
- In a medium bowl mix first 4 streusel filling ingredients until crumbly.
- Sprinkle evenly over batter in bundt pan.
- Pour in remaining cake batter.
- Bake at 350 for 45-50 minutes.
- Cool on wire rack 15 minutes.
- Unmold from pan and cool completly on rack.
- To make the glaze, mix together the sugar, butter and sherry.
- Add hot water slowly until desired consistency.
- Brush completely cooled cake with sherry glaze and garnish with almond slices.
Nutrition Facts : Calories 762.4, Fat 40.7, SaturatedFat 10.3, Cholesterol 110.9, Sodium 628.1, Carbohydrate 89.3, Fiber 2.2, Sugar 65.1, Protein 8.1
CHERRY ALMOND POUND CAKE
The abundance of cherries and the flavor of almond in this recipe are so teasing to the taste-buds.
Provided by Randy
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
- Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
- Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 38.6 g, Cholesterol 20.7 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 19.4 g
WARM ALMOND-CHERRY CAKE
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
- Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.
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Reviews 12Calories 793 per servingCategory Cake
- Preheat the oven to 325°. Prepare a generously greased and floured bundt pan. Do not skip this step.
- Cream the butter until smooth and then beat in sugar and continue beating it until it’s light and fluffy or for about 5 minutes.
- Slowly add the eggs one at a time and make sure each one is well mixed before adding the next. Add the almond extract and beat until mixed.
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4.4/5 (23)Total Time 1 hr 50 minsCategory Bundt CakeCalories 690 per serving
- Remove cherries from juice, saving the juice for later use in this recipe, and chop cherries. Set aside.
- Preheat oven to 350°F. Spray a 10 inch bundt pan with baker's joy or butter and flour it. Set aside.
- In stand mixer, cream together the butter, almond paste and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
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