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Cherry almond Bundt Cake (Bundt cake de cerezas y almendras)









Here we go again, Hi to all !!
I'm a little embarrassed to say that I was sick with a terrible cold and bronchitis,  finally after taking antibiotics (I didn't want to)Im better.
I don't want to bore anyone, but it was. A week I hardly knew about me.
But here I am and I made one of my favorites cakes : A cherry almond bundt cake . It doesn't cost me so much even though my arm still hurts to beat.
I also recommend this recipe cause I love Bundt cakes :) 
This cherry almond bundt cake  is a traditional pound cake filled with cherry pie filling  with a cream cheese glaze.

Thank you for the greetings and love and those who ask how I am, I appreciate it very much! Hugs for all!!



 Source : Beyond Frosting







Ingredients

1 1/3 cups unsalted batter at room temperature
2 cups granulated sugar
5 large eggs at room temperature
3 cups all purpose flour
1 teaspoon baking powder
pinch of salt
1 cup milk at room temperature
2 teaspoons almond extract
1 can cherry pie filling 
or 400 grams frozen cherries 


For the glaze

130 grams  (4 ounces) cream cheese softened
1 cup powdered sugar
 5 teaspoons heavy cream
1 medium orange (the juice) 
pinch of salt


Method
Preheat the oven to 180°c  (325 ° F)

Prepare a greased and floures 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 fluffyor for about 5 minutes.
Slowly add the eggs one at a time and make sure each one is well mixed beforeadding 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 tyen half of the milk, beating just until the flour is partially combined.
Then add the second half od the dry ingredients followed by the remaining milk. Continue to beat until all ingredients are well combined.

Strain the cherry Pie filling through  a fine sieve to extract  the cherries form the juice.

Note.
If you use frozen cherries put  them in a medium pan, add 2 tablespoons of sugar and 2 tablespoons of water, stir, and add one tablespoons of cornstarch and stir well until will be thick (like a  jam)

Pour about 1/3 of the batter into the bottom of the pan.
Spoon 1/3 of the cherries into the batter spreading evenly.
Repeat these steps 2 more times  so that the cherries are layered.
Bake at 325 ° (180° c) for about 60 minutes. 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 15 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 about 2 hours.

For the glaze

Soften cream cheese in the microwave for 20 to 30 seconds , removing the wrapper first.
It should be soft but not melted.
In a medium bowl combine the cream cheese with the powdered sugar and continue to stir.
Add the cream one steaspoon at a time until the glaze reaches  the desired thickness.

It should drip of the spoon. While you are adding the heavy cream, also add the orange juice and the pinch of salt.
Once the glaze is nice and smooth, drizzle it over the cake. 

After glaze the cake you can sprinkle some sliced almonds over the cake.


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Bundt cake de cerezas y almendras










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