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 (check it out HERE). 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. This Cherry Amaretto Cake is delicious and beautiful.
Enjoy!
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Suggested Tools to bake this cake:
Cherry Amaretto Bundt Cake
Ingredients
- 2 cups of fresh cherries pitted and halved *See Notes
- 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
Glaze
- 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
Notes
Awesome presentation and surely delicious to taste. Love the combination of cherries to making it yummy.
While this recipe looks divine, I just have to comment on your cake stand and bundt pan. Such a beautiful combination!
Thank you for your kind words..The plate is from Willams and Sonoma , that place can be dangerous!! LOL
Love how this looks, and I always have amaretto in leftover from Christmas, so this would be a perfect use for it!
This would be perfect for Christmas, Frozen cherries could replace the fresh so easily.
I love this cake! It’s such a great way to use cherries, even though I don’t have any problems eating them plain!
Cherry and amaretto make a beautiful combo and party in one bite. And this beautiful bundt cake makes a lovely centerpiece or an excuse to have a small gathering.
I love a good bundt cake – the lines on that one are so crisp and perfect. This is a cake I want in my belly!
Cherry and amaretto are an unbeatable combo. Your bundt looks so moist and rich…what a beautiful dessert!
This is such a great cake! I love the addition of the amaretto to give it a little something extra.
This turns out so pretty!! Love the combination of cherry and amaretto, delicious!!
What a gorgeous cake and lovely combination. I would love to grab a slice.
I bought this bundt pan and when I use it people rave about the shape! It’s produces a stunning cake!! This is the perfect holiday cake and is absolutely divine!
So beautiful, and so good! Not one slice was leftover!
Good Grief Woman.. 😛 glad i found your Blog.. i want this pan… get me one please?? lol.. also why dont you use the amaretto for the icing too? before i read the recipe.. i thought she either used almond or amaretto .. you did both ..:D so Proud.. gotta make it!!!
Most people don’t like the harsh flavor like amaretto in a glaze that hasn’t been cooked . I totally would be okay with it to replace the almond extract with the amaretto . I also love love this pan..it cooks very even and it is beautiful. Put it on your wish list for Christmas . I know I have an amazon wish list that is growing LOL. Glad you found me !!
Yes Indeed.. im glad too <3
[…] Cherry Amaretto Bundt Cake […]
This looks so delicious! If I were to replace the fresh cherries with frozen, are there any other changes I would need to make to the recipe (in terms of prep or bake time)? Thanks in advance!
Typically I would say yes in swapping fresh and frozen but in this case I can not recommend it. I think the cherries would bleed in to the batter , Also I am not sure how they would bake if you didn’t defrost them. Sorry this makes this cake very seasonal.