Cherry-Almond Bundt Cake – Bake from Scratch
Do the hot days of summer have you craving easy, fresh desserts? Our July Bundt of the Month has you covered! This Cherry-Almond Bundt Cake incorporates plump, crimson cherries and earthy almonds to create a delicious masterpiece fit for summer. Creamy ricotta cheese and almond flour are added to the batter to create a soft, tender-crumbed cake full of rich, fresh flavors. Almond flour adds a light nutty taste that pairs perfectly with the sweet notes of the cherries studded throughout the cake. And the beautiful flavors aren’t the only wonders of this Bundt. Baked to a glorious golden brown in the Nordic Ware® Elegant Party Bundt® Pan, this recipe transforms into a stunning dessert inside and out. The smooth-edged exterior becomes the ideal canvas to hold the sweet and creamy glaze drizzled on top, accompanied by slices of almonds for a photo finish. Incredibly easy to make, this cake will quickly become your new fresh favorite.
<h3>Cherry-Almond Bundt Cake</h3>
- ¾ cup (170 grams) unsalted butter, softened
- 1¾ cups (350 grams) granulated sugar
- 3 large eggs (150 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2 teaspoons (8 grams) almond extract
- 2 cups (250 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
- ½ cup (48 grams) almond flour
- 1 tablespoon (15 grams) baking powder
- 1¼ teaspoons (3.75 grams) kosher salt
- ⅔ cup (150 grams) whole-milk ricotta cheese, room temperature
- ¼ cup (60 grams) plus 1 tablespoon (15 grams) whole milk, room temperature and divided
- 2 cups (292 grams) halved pitted sweet cherries (see Note)
- 1 cup (120 grams) confectioners’ sugar
- Garnish: toasted sliced almonds
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium-low speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts. (Mixture may look slightly broken at this point, but batter will come together).
- In a medium bowl, whisk together 2 cups (250 grams) all-purpose flour, almond flour, baking powder, and salt. In a small bowl, whisk together ricotta and ¼ cup (60 grams) milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with ricotta mixture, beginning and ending with flour mixture, beating just until combined and stopping to scrape sides of bowl.
- In another medium bowl, toss together cherries and remaining 2 tablespoons (16 grams) flour. Carefully fold cherries into batter until just combined.
- Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, leveling as needed with a spatula. Forcefully tap pan on kitchen towel-lined counter several times to settle batter and release as many air bubbles as possible.
- Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer registers 205°F (96°C), 50 to 55 minutes. Let cool in pan for 20 minutes. Invert cake onto a wire rack, and let cool completely.
- In another small bowl, whisk together confectioners’ sugar and remaining 1 tablespoon (15 grams) milk. Spoon glaze onto cooled cake. Garnish with almonds, if desired. Refrigerate in an airtight container for up to 3 days.
Fresh or frozen cherries work in this recipe. If using frozen cherries, drain and pat them dry after thawing.