Cherry Almond Bundt Cake

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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