Cherry Almond Bundt Cake

By vealam

Ingredients

• For the cake:
• 1 1/2 cups (3 sticks) unsalted butter at room temperature
• 3 cups granulated sugar
• 5 large eggs at room temperature
• 3 cups all-purpose flour
• 1/2 teaspoons baking powder
• Pinch of salt
• 1 1/4 cups milk at room temperature
• 2 teaspoons almond extract
• 1 can Premium Cherry Pie Filling
• For the glaze:
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 5-6 teaspoons heavy whipping cream or milk
• 1 large orange
• 1/4 teaspoon almond extract
• pinch of salt

Details

Servings 10
Preparation time 45mins
Cooking time 110mins
Adapted from beyondfrosting.com

Preparation

Step 1

Allow the butter, milk and eggs to come to room temperature.
Preheat the oven to 325°. Prepare a generously greased and floured bundt pan. Do not skip this step.
Cream the butter until smooth and then beat in sugar and continue beating it until it’s light and fluffy or for about 5 minutes.
Slowly add the eggs one at a time and make sure each one is well mixed before adding the next. Add the almond extract and beat until mixed.
In a separate bowl, sift the flour first and then measure out 3 cups. Then add the baking powder and salt.
Next, add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.
Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.
Strain the Lucky Leaf Cherry Pie filling through a fine sieve to extract the cherries form the juice.
Pour about 1/3 of the batter into the bottom of the batter into the bottom of the pan. Spoon 1/3 of the cherries into the batter, spreading evenly.
Then add 2-3 tablespoons of the cherry juice and swirl it into the batter. Repeat these steps 2 more times so that the cherries and the cherry juice is layered throughout. You will have leftover cherry juice.
Bake at 325° for 60-65 minutes. You may need to cover the bundt pan with aluminum foil for about 20 minutes to prevent the bottom from browning.
Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven.
After 10 minutes of cooling, gently run a knife around the edges of your bundt to help release it from the edge before flipping. Invert the cake onto a plate and allow it cool for 2-3 hours.
For the glaze: Soften cream cheese in the microwave for 20-30 seconds in the microwave, removing the wrapper first. It should be soft but not melted.
In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.
Add the heavy cream, one tablespoon at a time until the glaze reaches the desired thickness. It should drip of the spoon, but not run off the spoon.
While you’re adding the heavy cream, also add the orange zest, almond extract and the pinch of slat.
Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze the way I have, drizzling it down the sides of the cake.
This cake is best served within 2 days of baking.