Description

This elegant bundt cake pairs the natural sweetness of peak-season Bing cherries with the nutty warmth of amaretto liqueur. Its tender, light crumb is achieved with fine cake flour, creating a sophisticated yet rustic dessert finished with a smooth almond glaze.

Ingredients

2 cups fresh cherries, pitted and halved
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
3 cups Swan Cake Flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1 teaspoon almond extract
3/4 cup milk
1/4 cup amaretto liqueur
1 1/2 cups powdered sugar
1/2 teaspoon almond extract (for glaze)
2-3 tablespoons milk (for glaze)

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Instructions

Preheat oven to 350 degrees and generously spray a bundt pan with baking spray.
Sift the cake flour, salt, and baking powder into a bowl and set aside.
In an electric mixer, cream the butter and sugar until light and fluffy, then add eggs one at a time followed by the almond extract.
Alternately add the flour mixture and the milk/amaretto blend to the butter mixture, beginning and ending with the flour.
Toss the halved cherries in two tablespoons of flour to help them stay suspended in the batter.
Gently fold the coated cherries into the batter and pour into the prepared pan.
Bake for 50 to 55 minutes until a tester comes out clean.
Allow the cake to rest in the pan for 20 minutes before flipping onto a plate to cool completely.
Whisk together powdered sugar, almond extract, and milk to create a thick glaze and drizzle over the cooled cake.

Notes

To ensure your cake releases perfectly, make sure to grease every crevice of your bundt pan with a high-quality baking spray containing flour. For the best flavor balance, use a high-quality amaretto and ensure your cherries are fully ripe and firm before pitting.

Prep Time: 25 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American