Cherry Almond Bundt Cake
This cake is from Around our Table, by Sara Forte. I am obsessed with how good this cake is. I love the way the almond and sherry flavors work together. It is very moist so store in fridge.
Servings: 12 slices
Ingredients
- 1/2 Cup Unsalted Butter, at room temperature, extra for greasing pan.
- 1 Cup Granulated White Sugar
- 1 tube Almond Paste (7 ounces)
- 2 Lg. Eggs, at room temperature
- 1/2 Cup Avocado Oil, or other neutral oil
- 1 tsp. Almond Extract
- 1 tsp. Vanilla Extract
- 2 Tbs. Fresh Lemon Juice
- 1/2 tsp. Kosher Salt
- 1 Cup Almond Flour
- 1-1/4 Cups All-purpose Flour, little more for dusting the pan and for tossing the cherries.
- 1-1/4 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1-1/2 Cups Pitted Cherries, feel free to use more
- Confectioners sugar for dusting cake
Instructions
- Preheat oven to 350° Butter and Flour bundt pan.
- In the bowl of a stand up mixer, fitted with paddle attachment, combine the butter, sugar and almond paste until well blended.Add eggs, one at a time. Then add in oil, almond and vanilla extracts and lemon juice.
- In a separate bowl whisk together both flours, baking powder, baking soda and salt. With mixer on low, gradually add the flour mixture into egg mixture. Beat only until just combined. you can fold in any remains flour bits.Fold in cherries.Pour into the prepared pan, evenly and smooth the top.
- Bale for 45-55 minutes until a tester goes out with just a few moist crumbs come out on a tester.Cool completely in pan for smoothest removal.Dust with confectioners' sugar for serving.