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
CHERRY BUNDT CAKE
This cake has a rich cherry taste that makes it a hard to resist cake. Beautiful for Christmas time for a special buffet, you can add some nice holly sprigs to decorate it.
Provided by Shirl J 831
Categories Dessert
Time 1h15m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- heat the oven to 325.
- In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
- Add the eggs one at a time and mix well after each one.
- gradually add 2 cups of the flour with baking powder.
- Mix well.
- Toss remaining 1/4 cup of flour with cherries and chopped nuts.
- Fold into the batter.
- Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
- Cool in wire rack for 5 minute then remove.
- Cool thoroughly.
- Combine icing sugar and milk, mix well and drizzle over the cake.
- Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.
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
CHERRY POUND CAKE
My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
Provided by RAYNEBOW
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
- Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g
CHERRY BUNDT CAKE
Make and share this Cherry Bundt Cake recipe from Food.com.
Provided by Chef 313014
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.
- Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.
- Helpful Hint: A white icing drizzle is a pretty alternative decoration.
Nutrition Facts : Calories 398.6, Fat 19.1, SaturatedFat 11.4, Cholesterol 114.1, Sodium 189.6, Carbohydrate 53, Fiber 0.6, Sugar 34.6, Protein 4.9
WARM ALMOND-CHERRY CAKE
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
- Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.
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