I don’t know about the rest of you but there is nothing better than cold fresh cherries on a hot summer day. Where I live we only have fresh cherries available for a short time so I have to take advantage of them while they are in season. I love the taste of sweet cherries mixed with the almond flavor of amaretto . Having an abundance of fresh cherries and loving the flavor combination this Cherry Amaretto Bundt Cake was born. This cake is full of fresh cherries and have hints of the amaretto flavoring. So tender and delicious it is hard to stop eating.
Let’s talk about bundt pans for a minute ,they not all are created equally. My favorite baking pans come from Nordic and this shape is called Heritage. While it is beautiful the thing I love the most is how evenly it bakes. When choosing a bundt pan make sure it is nice and heavy and it will be a pan you will treasure forever.
This cake is not super hard to make it does take a little preparation and planning. The first thing is the eggs and butter needs to be at room temperature. Now the hardest part , pit and slice the fresh cherries in half and set aside. Preheat your oven to 350 degrees and spray your pan with Baker’s Joy or something similar. Sift together the cake flour , salt , and powder. Reserve 2 Tablespoons of the flour mixture to coat the cherries.
With a stand up mixer or hand held mixer cream together the butter and sugar until incorporated. Add one egg at a time and then the almond extracts.
Coat the cherries with the 2 tablespoons of flour mixture. A little bit at a time and alternating add the flour mixture and milk / amaretto until everything is mixed well. Stop and scrap down the sides when needed.
Carefully fold in the coated cherries not over mixing. If over mixed the cake will look pink.
Pour into a prepared bundt pan. Bake at 350 degrees for 50-55 minutes .
Allow the cake to cool for 15-20 minutes before flipping it out to a plate. Allow the cake to completely cool before mixing the glaze. Mix the powdered sugar , almond extract and milk to desired consistency. Drizzle over cool cake.
Enjoy!
Ingredients
- 2 cups of fresh cherries pitted and halved
- 2 sticks of unsalted butter
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 teaspoon almond extract
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup amaretto
- 1 cup powdered sugar
- 1 teaspoon of almond extract
- 2-4 Tablespoons milk
Instructions
- Allow the eggs and Butter to get to room temperate
- Pit and slice fresh cherries in half and set aside
- Preheat oven to 350 degrees
- Prepare bundt pan by spraying it with Baker's Joy
- Sift together the cake flour , salt , and powder. Reserve 2 Tablespoons of the flour mixture to coat the cherries later
- With a stand up mixer or hand held mixer cream together the butter and sugar until incorporated.
- Add one egg at a time and then the almond extracts, beat until fluffy
- Coat the cherries with the 2 tablespoons of flour mixture and set aside
- Now alternate the flour mixture and milk/amaretto until all is mixed well , stopping to scrap the sides and bottom when needed
- Carefully fold in the coated cherries not over mixing. If over mixed the cake will look pink.
- Pour into prepared bundt pan
- Bake at 350 degrees for 50-55 minutes
- Allow the cake to cool for 15-20 minutes before flipping it out to a plate
- Once the cake is completely cooled mix the glaze until desired consistency
- Drizzle glaze over cooled cake
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