Cherry Vanilla Almond Bundt Cake

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READY IN: 40mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups flour
  • 2 12
    teaspoons baking powder
  • 12
    teaspoon salt
  • 34
  • 1 34
    cups sugar
  • 3
    eggs, room temperature
  • 12
    teaspoon vanilla extract
  • 12
    teaspoon almond extract
  • 1 14
    cups whole milk
  • 1
    cup fresh black cherries, pitted and coarsely-chopped
  • 3
    tablespoons ground almonds
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DIRECTIONS

  • Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
  • Sift flour, baking powder and salt together. Set aside.
  • Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
  • Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
  • Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
  • Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
  • Transfer batter to bundt pan, filling about 3/4 full.
  • Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
  • Let rest 10-15 minutes before removing from pan.
  • Turn cake out onto rack and cool completely.
  • Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.
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