The ultimate fresh dessert for those hot summer days! This Cherry-Almond Bundt Cake incorporates plump, crimson cherries and 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. Baked in our stunning Elegant Party Bundt, the ideal canvas to hold the sweet and creamy glaze drizzled on top! Serve at your next summer party or for the 4th of July. This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month recipe collection.
- 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
Note:
Fresh or frozen cherries work in this recipe. If using frozen cherries, drain and pat them dry after thawing.
For endless Bundt recipe inspiration, check out bakefromscratch.com.
Posted by PatsyDB
Moist and tasty cake
Posted by J
I made this following the recipe exactly and it was great! The almond flavor really comes through. Will make again.