Cherry Almond Bundt Cake

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 3 tablespoons unsalted butter, room temperature (plus melted butter for greasing the pan)
• 2 cups cake flour (plus more for dusting the pan)
• 1 1/4 cups sugar, divided
• 1 1/2 teaspoons cornstarch
• 3 cups sweet cherries, pitted and coarsely chopped (fresh or frozen, thawed)
• 2 tablespoons orange juice
• 1 teaspoon freshly grated lemon zest
• 1 1/4 teaspoons almond extract, divided
• 2/3 cup almond flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons canola oil
• 2 1/2 teaspoons vanilla extract
• 2 eggs
• 1 1/4 cups greek yogurt
• 1 cup powdered sugar
• 1/2 teaspoon almond extract
• 1 tablespoon water, plus
• 1 teaspoon water
• 1 pinch salt
• sliced almonds, for sprinkling

Recipe

• 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.