Cherry Amaretto Bundt Cake
This Cherry Amaretto Bundt Cake is a flavor combination made in Heaven. Sweet fresh cherries in a soft delicate cake with a hint of amaretto, nothing better
Ingredients
- 2 cups fresh cherries pitted and cut in half only fresh cherries
- 1 cup butter-2 sticks room temp
- 1 1/2 cups granulated sugar
- 4 eggs room temp
- 1 teaspoon almond extract
- 2 1/2 cups Swan cake flour no substitutions
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup amaretto If you omit this replace it with milk
- 2 Tablespoons flour To coat cherries
Glaze
- 1 cup powdered sugar
- 1 teaspoon of almond extract
- 2-4 Tablespoons milk
Instructions
- Preheat oven to 350 degrees and Spray the bundt pan with bakers joy
- Sift together the cake flour , salt , and baking powder.
- Cream together butter and sugar until fluffy . Add one egg at a time and then the almond extracts
- Now alternate the flour mixture and milk/amaretto until all is mixed well , stopping to scrap the sides and bottom when needed
- Coat the cherries with the 2 tablespoons of flour mixture and set aside
- Carefully fold in the coated cherries not over mixing. If over mixed the cake will look pink.
- Pour into prepared bundt pan. Bake in preheated oven 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
Video
Notes
Tips:
- Coat your bundt pan well to prevent sticking
- Use Only Fresh cherries
- Use only cake flour and do not pack your flour when measuring
- Do not skip sifting dry ingredients
- Use Butter not margarine
- If you omit the amaretto replace it with milk and add a little extra almond extracts
Tried this recipe?Let us know how it was!