Cherry Almond Bundt Cake Recipe

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Cherry Almond Bundt Cake
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Ingredients
22
Count
Nutrition
516
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
  2. In a medium saucepan, combine 1/4 cup sugar with the cornstarch; stir in the cherries, orange juice, lemon zest, and 1/4 teaspoon almond extract.
  3. Bring to a boil over med-high heat and cook, stirring occasionally, for 5-7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup.
  4. Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined.
  5. In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the remaining 1 cup sugar and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy.
  6. Beat in the vanilla and remaining 1 teaspoon almond extract.
  7. Add the eggs, one at a time, beating well after each addition.
  8. With the mixer on low, add the flour mixture (in three increments) alternating with the yogurt (in two increments), beginning and ending with flour and beating until just incorporated.
  9. Pour a little more than half of the batter into prepared pan.
  10. Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries.
  11. Using a knife, swirl the batter and cherries together.
  12. Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it).
  13. Let the cake cool completely in the pan on a wire rack.
  14. Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides.
  15. Invert the pan onto a serving plate.
  16. Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth.
  17. Drizzle the glaze over the cake, then sprinkle with sliced almonds.
  18. The cake will keep in an airtight container at room temperature for up to 2 days.
  19. The unglazed cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 516.1 Kcal (2161 kJ)
Calories from fat 190.3 Kcal
% Daily Value*
Total Fat 21.14g 33%
Cholesterol 36.14mg 12%
Sodium 469.81mg 20%
Potassium 873.82mg 19%
Total Carbs 73.16g 24%
Sugars 39.76g 159%
Dietary Fiber 1.57g 6%
Protein 9.04g 18%
Vitamin C 3.7mg 6%
Iron 2mg 11%
Calcium 112.3mg 11%
Amount Per 100 g
Calories 281.77 Kcal (1180 kJ)
Calories from fat 103.9 Kcal
% Daily Value*
Total Fat 11.54g 33%
Cholesterol 19.73mg 12%
Sodium 256.5mg 20%
Potassium 477.07mg 19%
Total Carbs 39.94g 24%
Sugars 21.71g 159%
Dietary Fiber 0.86g 6%
Protein 4.94g 18%
Vitamin C 2mg 6%
Iron 1.1mg 11%
Calcium 61.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.8
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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