When I was a kid, my Mom used to make bundt cakes throughout the summer months. Where I grew up, the summer days were long and hot, full of endless possibilities to play and have fun. My favourite times! If I could go back in time, without a doubt, that's where I would want to go. In a heartbeat. Oh, and all those summer fruits: berries and cherries, plums, and melons! Yes, summer is the best... and this Cherry and Almond Bundt Cake, of course :)
We had all those flavourful and delicious fruits at home, yet, I would always ask Mom if we could just bake a cake? I bet that wasn't the best thing to do on a summer day when the temperature sometimes would rise to 25°C by 9 am, but she would always agree to bake something. And I would help: choose the ingredients needed from the pantry, get the right tin, etc. I knew by heart the ingredients to my favourite cakes, even though I was so little.
It is summer now, cherries are in season and I had a handful the other day, which brought back memories I thought I've forgotten about: how to make my Mom's Cherry and Almond Bundt Cake! I popped in the kitchen quickly and here you are:
You'll only need one bowl to make this simple, crumbly, and light Cherry and Almond Bundt Cake. Juicy cherries and crisp almond flakes give this cake's unique texture, which will remind you of summer in every bite.
Cherry and Almond Bundt Cake
Prep time: 15 min
Baking time: 50-60 min
Total time: 1 hr 15min
· 1 cup of pitted cherries (you can also use berries, or dried fruits if you don’t have fresh ones at home)
· handful of almond flakes
· 50g of soft, unsalted butter plus extra for greasing
· 100g caster sugar
· 4 eggs
· 200g plain flour
· 1 heaped tbsp cocoa powder
· 2 tsp baking powder
· 3g instant dry yeast
· pinch of salt
DIRECTIONS 1. Heat the oven to 180°C/160°C fan/gas 4. 2. Grease the inside of a Bundt cake tin thoroughly with butter. Then, sprinkle the greased tin with the almond flakes. 3. Mix together the flour, sugar, baking powder, yeast, and salt. Add the butter and the eggs and mix well until combined. 4. Spoon half of the mixture into the tin and add half of the cherries. If the cherries seem too juicy, you can lightly dust them with some flour before adding them to the batter. 5. Now take the bowl with the remaining mixture and blend in the cocoa powder. Stir in the leftover fruit and spoon the mixture onto the top. 6. Pop it in the oven and bake for 50-60 min (until firm to the touch and a skewer inserted into the cake comes out clean). 7. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely. 8. Dust with icing sugar or pour over some cherry syrup for extra sweetness. You can also serve it with chocolate sauce.
This Cherry and Almond Bundt Cake is the perfect accompaniment to a glass of iced tea or coffee.
Did you try this recipe?
Let me know how it went in the Comments below and share a photo on Instagram with the tag: #madelaineskitchen