Cakes Desserts

Cherry Almond Bundt Cake

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Sometimes I buy things on a whim when I am in the grocery store. I always plan ahead and go with a list, but the pretty displays always get me. I will just be walking along through the aisles of Sprouts, minding my own business, when all of a sudden a tower of canned cherries blocks my path and the only way around is to buy them, obviously. Who really needs canned cherries? The only thing they are really used for is cherry pie, and it’s not like I just make a cherry pie every weekend. I have had these cherries sitting in my pantry for a few weeks now, and I decided that it was high time to make use out of them.

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My husband’s Grandma (A.K.A. Wongy) has been on a bundt cake kick lately. She keeps bringing these beautiful and delicious bundt cakes to family get-togethers, and I caught the bundt cake bug. Cherry and almond is one of my favourite flavour combinations so it seemed like the obvious choice. I also had some Kirsch (cherry brandy) hanging around that I use for a few of my Grandma’s German recipes so the recipe came together really well. I wanted to add a bit of a twist by making a brown sugar, crumb bottom for the cake because the only thing that a bundt cake could use more of is sugar and butter.

The cake turned out very dense and moist, just like a bundt cake should. I soaked the cake with some of the reserved cherry juice and made a cherry almond flavoured glaze for it. The only thing I would do differently would be to store the cake in the fridge or leave the butter out of it because the glaze melted after a few hours. 

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Cherry Almond Bundt Cake:
1/2 cup butter (1 stick), softened
1 cup sugar
Zest of 1 orange
1 Tablespoon Kirsch
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 can tart, red cherries (not cherry pie filling)

Preheat oven to 350 degrees F. and grease a bundt cake pan.

Cream together the butter and sugar with a mixer until smooth.

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Add orange zest, Kirsch and eggs and mix until smooth.

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Combine the dry ingredients in a separate bowl.

Add dry ingredients to the wet mixture in 3 batches, alternating with the sour cream and mixing after each addition until smooth.

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Drain the cherries and reserve the cherry juice.

Fold the cherries into the cake batter.

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Pour into bundt cake pan and set aside.

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Crumb Topping:
1 cup flour
1/2 cup cold butter
1 Tablespoon cinnamon
1 cup light brown sugar

To make the crumb topping, place the flour, cinnamon and brown sugar in a food processor. 

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Cut the butter into cubes and add to the flour mixture. Pulse with the food processor until pea-sized bits form and it is the texture of sand.

Spoon the crumb topping on top of the cake batter in the bundt pan and pat down with a spatula.

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Bake at 350 degrees F. for 50 – 60 minutes or until a toothpick comes out clean (mine took about 52 minutes).

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Cherry Sauce:
1 cup reserved cherry juice
1 Tablespoon flour
1/3 cup sugar

Take your reserved cherry juice and measure out 1 cup. I did not quite get 1 cup from the can of cherries so I just added enough water to get to 1 cup.

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Combine the cherry juice, flour and sugar in a saucepan over medium heat.

Bring to a boil, stirring constantly and then reduce to a simmer.

Let the mixture cook at a simmer until it is thickened, about 5 minutes. 

When the cake comes out of the oven, turn it out onto a plate and let it cool completely.

Use a toothpick to poke holes all over the top of the cake. Then poor about half of the cherry sauce over the cake and let it soak in.

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Cherry Almond Glaze:
2 cups powdered sugar
4 Tablespoons melted butter
1-3 Tablespoons cherry sauce
1 teaspoon almond extract

Combine all ingredients in a bowl until smooth. Add cherry sauce until it is the thickness you would like.

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Pour over the bundt cake. Serve with vanilla ice cream!

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Cherry Almond Bundt Cake
Total time: 
Serves: 1 cake
 
Ingredients
  • Cherry Almond Bundt Cake:
  • ½ cup butter (1 stick), softened
  • 1 cup sugar
  • Zest of 1 orange
  • 1 Tablespoon Kirsch
  • 2 eggs
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 can tart, red cherries (not cherry pie filling)
  • Crumb Topping:
  • 1 cup flour
  • ½ cup cold butter
  • 1 Tablespoon cinnamon
  • 1 cup light brown sugar
  • Cherry Sauce:
  • 1 cup reserved cherry juice
  • 1 Tablespoon flour
  • ⅓ cup sugar
  • Cherry Almond Glaze:
  • 2 cups powdered sugar
  • 4 Tablespoons melted butter
  • 1-3 Tablespoons cherry sauce
  • 1 teaspoon almond extract
Instructions
  1. Cherry Almond Bundt Cake:
  2. Preheat oven to 350 degrees F. and grease a bundt cake pan.
  3. Cream together the butter and sugar with a mixer until smooth.
  4. Add orange zest, Kirsch and eggs and mix until smooth.
  5. Combine the dry ingredients in a separate bowl.
  6. Add dry ingredients to the wet mixture in 3 batches, alternating with the sour cream and mixing after each addition until smooth.
  7. Drain the cherries and reserve the cherry juice.
  8. Fold the cherries into the cake batter.
  9. Pour into bundt cake pan and set aside.
  10. Crumb Topping:
  11. To make the crumb topping, place the flour, cinnamon and brown sugar in a food processor.
  12. Cut the butter into cubes and add to the flour mixture. Pulse with the food processor until pea-sized bits form and it is the texture of sand.
  13. Spoon the crumb topping on top of the cake batter in the bundt pan and pat down with a spatula.
  14. Bake at 350 degrees F. for 50 - 60 minutes or until a toothpick comes out clean (mine took about 52 minutes).
  15. Cherry Sauce:
  16. Take your reserved cherry juice and measure out 1 cup. I did not quite get 1 cup from the can of cherries so I just added enough water to get to 1 cup.
  17. Combine the cherry juice, flour and sugar in a saucepan over medium heat.
  18. Bring to a boil, stirring constantly and then reduce to a simmer.
  19. Let the mixture cook at a simmer until it is thickened, about 5 minutes.
  20. When the cake comes out of the oven, turn it out onto a plate and let it cool completely.
  21. Use a toothpick to poke holes all over the top of the cake. Then poor about half of the cherry sauce over the cake and let it soak in.
  22. Cherry Almond Glaze:
  23. Combine all ingredients in a bowl until smooth. Add cherry sauce until it is the thickness you would like.
  24. Pour over the bundt cake. Serve with vanilla ice cream!

 

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