Cherry Almond Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">10ml pure almond extract</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">75g ground almonds (almond meal)</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">8g baking powder</li><li class="ingredients-single-item">240ml full-fat Greek yogurt (or sour cream)</li><li class="ingredients-single-item">350g fresh cherries, pitted and halved (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">40g flaked almonds</li><li class="ingredients-single-item">15g plain flour (for coating cherries)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g icing sugar</li><li class="ingredients-single-item">45ml cherry juice (from fresh or frozen cherries)</li><li class="ingredients-single-item">5ml almond extract</li><li class="ingredients-single-item">25g flaked almonds, toasted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (150°C fan). Thoroughly grease your bundt pan with butter, making sure to reach all the crevices and flutes. Dust with flour, tapping out any excess. This careful preparation is crucial for a clean release later – bundt cakes are notorious for sticking if the pan isn't properly prepared.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, toss the pitted cherries with 15g of flour until lightly coated. This flour coating will help suspend the cherries throughout the batter during baking, preventing them from sinking to the bottom (which would become the top when inverted).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until pale and very fluffy. This extended creaming process incorporates air bubbles that will help your cake rise and create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. If the mixture appears to curdle, don't worry – adding the dry ingredients will bring it back together. Mix in the almond and vanilla extracts until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the plain flour, ground almonds, salt, and baking powder. With the mixer on low speed, add one-third of the dry ingredients to the butter mixture, followed by half the yogurt. Continue alternating (dry-wet-dry-wet-dry), ending with the flour mixture. Mix just until combined – overmixing will develop the gluten in the flour, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a rubber spatula, gently fold in the flour-coated cherries and 40g of flaked almonds until evenly distributed throughout the batter. The folding motion (rather than stirring) preserves the air bubbles you created during the creaming process.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, spreading it evenly and giving the pan a gentle tap on the counter to release any large air bubbles. The batter should be thick but pourable – this consistency helps support the cherries.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs (not wet batter). The cake should be golden brown and beginning to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – this timing is crucial. Too short and the cake may break; too long and it may stick. Place a cooling rack over the pan and carefully invert the cake. If it doesn't release immediately, gently tap or shake the pan. Allow to cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the glaze, combine the icing sugar, cherry juice, and almond extract in a bowl, whisking until smooth. Adjust the consistency with more juice or sugar as needed – it should be thick enough to coat the back of a spoon but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooled cake on a serving plate. Drizzle the glaze over the top, allowing it to flow naturally down the sides of the cake. While the glaze is still wet, sprinkle with the toasted flaked almonds, concentrating them on top with a few cascading down the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the glaze set for about 30 minutes before slicing. For the cleanest cuts, use a serrated knife dipped in hot water and wiped clean between slices. The cake will keep well in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days (bring to room temperature before serving for the best flavor and texture).</li></ol>