Table of Contents
- Key Takeaways
- Why You’ll Love This Cherry Almond Bundt Cake
- The Perfect Blend of Cherries and Almonds
- Tips for a Moist and Flavorful Bundt Cake
- Serving Suggestions and Pairings
- Storage and Freezing Tips
- Frequently Asked Questions
Key Takeaways
If you’re looking for a simple yet impressive dessert, this Cherry Almond Bundt Cake is for you! It’s moist, full of flavor, and perfect for any occasion. This recipe from Patricia Universe (Patricia Universe) brings out the best combination of cherries and almonds in a soft, rich cake that everyone will love.
Why You’ll Love This Cherry Almond Bundt Cake
Bundt cakes have a way of making any gathering feel special, and this Cherry Almond Bundt Cake is no exception. The sweetness of cherries pairs beautifully with the nutty aroma of almonds, making each bite delightful. Whether you’re preparing it for a dinner party, a family celebration, or just because you love baking, this cake is a winner.
The Perfect Blend of Cherries and Almonds
The combination of cherries and almonds creates a cake that is rich in flavor and texture. Cherries add a natural sweetness and slight tartness, while almonds give a nutty depth that enhances every bite. If you’ve never tried these two ingredients together in a cake, you’re in for a treat.
Tips for a Moist and Flavorful Bundt Cake
One of the keys to a successful bundt cake is ensuring it stays moist. Using ingredients like sour cream and butter gives the cake a tender crumb, while proper mixing techniques ensure a fluffy texture. To keep your cake from sticking, always grease and flour your bundt pan thoroughly.
Serving Suggestions and Pairings
This cake pairs wonderfully with a hot cup of coffee, a scoop of vanilla ice cream, or even a dollop of whipped cream. If you’re serving it for a special occasion, consider drizzling a simple almond glaze over the top for an extra touch of sweetness.
Storage and Freezing Tips
To keep your Cherry Almond Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can refrigerate it for up to a week. For longer storage, slice and freeze individual portions, wrapping them tightly in plastic wrap before placing them in a freezer bag.
Frequently Asked Questions
Can I use frozen cherries?
Yes! If using frozen cherries, make sure to thaw and drain them well before folding them into the batter.
Can I substitute the sour cream?
Yes! You can use Greek yogurt as a substitute for sour cream to keep the cake moist.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
Enjoy baking and sharing this Cherry Almond Bundt Cake! For more delicious recipes, visit Patricia Universe.
Easy Cherry Almond Bundt Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen cherries, pitted and halved
- 1/2 cup sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Mix in vanilla and almond extract. Gradually add dry ingredients, alternating with sour cream.
- Gently fold in cherries and almonds.
- Pour batter into prepared pan and smooth the top.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
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