CHERRY ALMOND BUNDT CAKE
Make and share this Cherry Almond Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- 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).
- 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.
- 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.
- Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined.
- 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.
- Beat in the vanilla and remaining 1 teaspoon almond extract.
- Add the eggs, one at a time, beating well after each addition.
- 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.
- Pour a little more than half of the batter into prepared pan.
- Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries.
- Using a knife, swirl the batter and cherries together.
- Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it).
- Let the cake cool completely in the pan on a wire rack.
- Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides.
- Invert the pan onto a serving plate.
- Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth.
- Drizzle the glaze over the cake, then sprinkle with sliced almonds.
- The cake will keep in an airtight container at room temperature for up to 2 days.
- 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.
Nutrition Facts : Calories 302, Fat 7.5, SaturatedFat 2.4, Cholesterol 38.6, Sodium 251.2, Carbohydrate 55.9, Fiber 1.2, Sugar 36, Protein 3.4
ALMOND SHERRY BUNDT CAKE
Easy, yet really elegant and so tasty. This has got to be one of the most wonderful cakes I have ever eaten. I got this recipe from a Christian Brothers & Blue Diamond Almond ad in a magazine back in the late 70's. It is still a favorite and people always ask for the recipe.
Provided by Simply Chris
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour a 10 inch bundt pan.
- In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
- Mix at low speed for 1 minute, scraping bowl as necessary.
- Mix at medium speed 3 minutes, again scraping bowl as necessary.
- (Or beat by hand about 5 minutes.).
- Pour half the batter into bundt pan.
- In a medium bowl mix first 4 streusel filling ingredients until crumbly.
- Sprinkle evenly over batter in bundt pan.
- Pour in remaining cake batter.
- Bake at 350 for 45-50 minutes.
- Cool on wire rack 15 minutes.
- Unmold from pan and cool completly on rack.
- To make the glaze, mix together the sugar, butter and sherry.
- Add hot water slowly until desired consistency.
- Brush completely cooled cake with sherry glaze and garnish with almond slices.
Nutrition Facts : Calories 762.4, Fat 40.7, SaturatedFat 10.3, Cholesterol 110.9, Sodium 628.1, Carbohydrate 89.3, Fiber 2.2, Sugar 65.1, Protein 8.1
SHERRY BUNDT CAKE
Every year my boyfriend and I bake for all our friends and family a whole selection of goodies. The ones with alcohol in them seem to be the favorites :) I wonder why?
Provided by Aussie-In-California
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
- optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
- Pour into well greased bundt pan and bake at 350°F for 45 minutes.
- Let cool for 15-20 mins before removing from bundt pan.
- While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
- Turn out pan onto cooling rack and dust lightly with powdered sugar.
PRIZE WINNING ALMOND BUNDT CAKE
I entered this bundt cake of mine this past weekend into a baking contest at our local gourmet food store. It took home 2nd place--plus the bakery is going to start making it along side of their other "gourmet" cakes!! I am so excited--thought I would share it with everyone!
Provided by Mom2Rose
Categories Dessert
Time 1h15m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; grease and flour a bundt pan.
- Beat sugar, egg, almond extract, milk and softened butter together.
- Gradually add flour, baking powder and cinnamon.
- In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
- Pour cake batter over almonds/sugar.
- Bake for 50 minutes or until toothpick comes out clean from center of cake.
- Cool for 15-20 minutes, then remove from pan.
- Cool on wire rack.
- Serve warm or cooled - your preference.
GLAZED ALMOND BUNDT CAKE
Make and share this Glazed Almond Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
- Mix the flour, baking powder, salt, and ground almonds together; set aside.
- In a big bowl, beat the butter with 1 ½ cups sugar until light and fluffy.
- Beat in the eggs one at a time, beating well after each addition.
- Stir in the almond and vanilla extracts.
- Stir in the flour mixture alternating with the milk, mixing only until blended; pour batter into prepared pan.
- Bake for 60-70 minutes or until a pick comes out clean.
- Let cake cool in the pan for 10 minutes, then turn out onto a wire rack.
- Cool 10 minutes longer; place the rack over wax paper to catch the topping drippings.
- Make the topping: add all ingredients to a saucepan; bring to a boil.
- Decrease heat and stir until sugar dissolves and the mixture is slightly thickened.
- Pour the topping over the warm cake and serve warm or at room temperature.
Nutrition Facts : Calories 573.5, Fat 27.9, SaturatedFat 13.5, Cholesterol 137.7, Sodium 363.5, Carbohydrate 73.1, Fiber 2.2, Sugar 46, Protein 9.5
CHERRY VANILLA ALMOND BUNDT CAKE
Make and share this Cherry Vanilla Almond Bundt Cake recipe from Food.com.
Provided by swissms
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
- Sift flour, baking powder and salt together. Set aside.
- Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
- Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
- Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
- Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
- Transfer batter to bundt pan, filling about 3/4 full.
- Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
- Let rest 10-15 minutes before removing from pan.
- Turn cake out onto rack and cool completely.
- Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.
Nutrition Facts : Calories 180.3, Fat 7.3, SaturatedFat 4.1, Cholesterol 43, Sodium 101.2, Carbohydrate 26.4, Fiber 0.6, Sugar 16.2, Protein 2.8
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