Skip to main content

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.


Print recipe

































Bundt cake de cerezas y almendras










Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Chai spiced Apple Pie (Pie de manzanas y Te de especias Chai)

Long  time ago I made this Tea Chai Apple Pie but I had misplaced it or put other recipes so today I searched for the recipe and uploaded the photos. I love everything with apples. Tarts, cakes, fresh apples . I like all! This is a different recipe with  Chai Tea but absolutely delicious. I like to use Tea in some recipes! Adapted from: Eating Well Chai spiced apple pie Ingredients 1 1/4 all purpose flour 1 cup whole wheat pastry flour 1 teaspoon granulated sugar  1/4 teaspoon salt 10 tablespoons cold unsalted butter 4-6 tablespoon Ice water 1 large egg lightly beaten with water 1 teaspoon demerara sugar Filling 1/2 cup honey 1 1/2 tablespoon vanilla extract 6 or 7 granny smith applespeeled and in slices 1 tablespoon minced cristal ginger 1 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon ground cloves  pinch of salt 3 tablespoons all purpose flour To make the crust Whisk 1 1/2 cups all purpose flour, whole wheat flour, granulated sugar and 1/4...
Post a Comment
Read more

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...
Post a Comment
Read more

Pomegranate and strawberry semifreddo (semifreddo de frutillas y granadas)

Finally after almost   3 weeks when I could not do almost anything or write or make a post on my blog  I am slowly starting to use more my right hand.  The problem when I fell was on my right shoulder but you already know that the arm is a whole. I still use sling but I move more and cook more (with my left hand) so I made this dessert to go back. Thank you for all your greetings and messages, they helped me to be more animated in a time that I feel useless. Lots of love xo Note: this dessert is with pomegranates and strawberries but you can use only strawberries  or other delicious berries. Source  :   Le Creuset recipes.co.za Pomegranate and strawberry semifreddo Ingredients 4 free range eggs separated 3/4 cup  sugar  2 teaspoon vanilla extract  1/2 teaspoon cream of tartar 1  1/2 cup cream whipped 150 grams strawberries blitzed to a pulp 100 grams  pomegranate rubies (or blueberries or raspberries) Method Place the egg yolks...
Post a Comment
Read more