Phenomenal Phoods

Cherry Almond Bundt Cake

Ingredients:

• 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)
• Crumb Topping:
• 1 cup flour
• 1/2 cup cold butter
• 1 Tablespoon cinnamon
• 1 cup light brown sugar
• Cherry Sauce:
• 1 cup reserved cherry juice
• 1 Tablespoon flour
• 1/3 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!