Cherry Bundt Cake
This Cherry Bundt Cake is a light and delicious dessert cake, full of flavor and topped with a sweet and tasty cream glaze. A great Cherry Bundt Cake any time of the year, whether served at a summer potluck or holiday party.
Ingredients
For the Cake
- 2 cups fresh cherries pitted
- ⅓ cup brawn sugar
- 4 eggs
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 tbsp baking powder
- ¼ cup milk
- ½ cup butter
For the White Frosting
- 1 egg
- ¼ cup white sugar
Instructions
- Wash the fresh cherries and remove the pit.
- Allow the butter, milk, and eggs to come to room temperature.
- Preheat the oven to 325°. Prepare a greased bundt pan.
- In a large bowl or stand mixer cream the butter and sugar until smooth. Slowly add the eggs one at a time and make sure each one is well mixed before adding the next.
- Next, add half of the almond flour, beating just until the flour is partially combined. Then add the second half of the almond flour and mix. Then add half of the all-purpose flour, and add the second half of the all-purpose flour.
- Then add the baking powder. Add the milk and continue to beat until all ingredients are well combined.
- Strain the cherry pie filling through a sieve to extract the cherries from the juice.
- Pour about 1/3 of the batter into the bottom of the pan. Then spoon 1/2 of the cherries into the batter, spreading evenly. Repeat this step so that the cherries are layered throughout.
- Bake at 325° for 45-50 minutes.
- Invert the cherry bundt cake onto a plate and allow it cool for 2-3 hours.
- In a bowl, whip the egg whites and white sugar until the glaze reaches the desired thickness.
- Glaze should drip off the spoon, but not run. Once the glaze is nice and smooth, immediately drizzle it over the cake.
- Then all that's left to do is adorn the cake with fresh cherries and you have a cherry bundt cake worthy of any celebration!