Introduction

The first time I encountered cherry almond bundt cake was during my pastry rotation at Le Cordon Bleu. Our stern French instructor set a golden-crowned beauty on the counter, sliced it with a ceremonious thwack, and handed me a plate. That first bite – moist crumb bursting with tart cherries, perfumed with almond – made me forget all my soufflé fails. Years later, I still bake this nostalgic beauty weekly for my family. Today, I’m sharing my perfected version that turns humble ingredients into a showstopper worthy of any Parisian patisserie!

What Exactly is Cherry Almond Bundt Cake? A Brief History

This American classic combines the dense, buttery richness of pound cake with the distinctive ring shape of Nordic kugelhopf. Bundt pans surged in popularity after 1966 when a Tunnel of Fudge cake won second prize at the Pillsbury Bake-Off. The cherry-almond pairing? That’s pure culinary poetry. Almond extract intensifies the cherries’ brightness while buttermilk ensures unparalleled moisture. Unlike fussy layer cakes, this easy bundt cake with cherries celebrates simplicity – no fancy piping required!

The Ingredients You’ll Need

• 3 cups (360g) all-purpose flour – spooned & leveled
• 1½ cups (300g) granulated sugar – for balanced sweetness
• 1 cup (226g) unsalted butter – room temperature, crucial for emulsion
• 4 large eggs – bring to room temperature 1 hour before
• 1 cup (240ml) buttermilk – secret to moist bundt cake with cherries
• 1½ cups (225g) tart cherries – frozen or jarred (drained, patted dry)
• 2 tsp almond extract – use pure, not imitation
• 1 tsp vanilla extract – enhances almond notes
• 1 tbsp baking powder – check expiration date!
• ½ tsp salt – enhances all flavors
• For Glaze: 1½ cups powdered sugar + 3 tbsp cherry juice + ¼ tsp almond extract

Essential Kitchen Equipment

• 10-12 cup Bundt pan – Nordic Ware’s cast aluminum ensures even baking
• Stand mixer – or electric hand mixer for creaming butter
• Cherry pitter – if using fresh cherries
• Flour-based baking spray – critical for clean release
• Cooling rack – prevents soggy bottom

Step-by-Step Cooking Instructions for Perfect Cherry Almond Bundt Cake

Phase 1: Prep Work

1. Preheat oven to 350°F (175°C). Generously coat Bundt pan with baking spray, getting into all crevices.
2. Drain cherries thoroughly in sieve, pressing with paper towels until very dry. Toss with 2 tbsp flour to prevent sinking.
3. Whisk together remaining flour, baking powder, and salt in medium bowl.

Phase 2: Building the Batter

4. In stand mixer, cream butter and sugar on medium-high for 5 minutes until pale and fluffy. Scrape bowl.
5. Add eggs one at time, mixing well after each. Blend in almond and vanilla extracts.
6. Alternate adding flour mixture and buttermilk in 3 additions: start and end with flour. Mix until just combined.
7. Gently fold in cherries with rubber spatula until evenly distributed.

Phase 3: Baking & Finishing

8. Pour batter into prepared pan. Smooth top with offset spatula. Tap pan firmly 3x on counter to remove air bubbles.
9. Bake 55-65 minutes until golden and skewer inserted near center comes clean.
10. Cool in pan 15 minutes exactly. Invert onto rack. Cool completely before glazing (about 2 hours).
11. Whisk glaze ingredients until smooth. Drizzle over cooled cake. Let set 20 minutes before slicing.

Chef Chef’s Insider Techniques

• Flour-Coated Cherries: “The 2 tbsp flour coating is non-negotiable! It absorbs excess juice so cherries don’t bleed into batter.”
• Temperature Matters: “Room temp butter traps air during creaming – creating lift. Cold eggs curdle the batter. Plan ahead!”
• Don’t Overmix: “Fold flour until just combined. Overworking develops gluten, making cake tough.”

Troubleshooting Common Cherry Almond Bundt Cake Issues

• Cake stuck in pan? Cool only 15 minutes before inverting. Use flour-based spray (like Baker’s Joy).
• Cherries sunk to bottom? Dry them thoroughly and toss with flour. Fold gently into thick batter.
• Dry texture? Measure flour correctly (spoon into cup, level). Check oven temp with thermometer.
• Dense crumb? Ensure baking powder is fresh. Don’t overmix after adding flour.

Creative Variations to Try

• Chocolate-Cherry Twist: Add ½ cup cocoa powder to flour mixture. Top glaze with chocolate shavings.
• Amaretto Soaked: Brush warm cake with 3 tbsp amaretto before glazing.
• Lemon-Almond: Replace vanilla with lemon extract. Add 1 tbsp lemon zest to batter.

The Perfect Pairings: What to Serve With Cherry Almond Bundt Cake

• Coffee: Dark roast complements almond notes
• Dessert Wines: Moscato d’Asti or late-harvest Riesling
• Garnishes: Whipped cream with toasted almonds, vanilla ice cream
• Occasions: Brunch buffets, holiday gatherings, afternoon tea

Storage, Freezing, and Reheating Instructions

• Room Temp: Store glazed cake under dome for 3 days
• Refrigerator: Wrap slices airtight for up to 1 week
• Freezing: Freeze unglazed cake whole for 3 months. Thaw overnight, then glaze
• Reheating: Microwave slices 15 seconds or warm in 300°F oven 10 minutes

Frequently Asked Questions about Cherry Almond Bundt Cake

• Can I use fresh cherries? Absolutely! Pit 2 cups fresh cherries, halve, and toss with 1 tbsp sugar before flour-coating.
• What if I don’t have buttermilk? Make your own: stir 1 tbsp lemon juice into 1 cup milk. Let sit 5 minutes before using.
• Why did my cake crack on top? Minor cracking is normal for pound cakes! It ensures maximum moisture retention.
• Can I make this without almond extract? Substitute vanilla, but almond extract is key to the signature flavor profile.

Conclusion: Your Culinary Adventure Awaits

This cherry almond bundt cake recipe proves that extraordinary treats don’t require complicated techniques – just quality ingredients and a little baking wisdom. That glorious moment when the golden ring releases cleanly from the pan? Pure magic. I want to see your masterpiece! Snap a photo and tag @MeatRecipeBox on Instagram or Pinterest so I can celebrate with you. For more cakes that make weeknights feel special, follow us and bake your way through our dessert archives. Now go preheat that oven – your sweetest baking triumph yet awaits!