Cherry Almond Bundt Cake #desserts #traditionalrecipe

This Cherry Almond Bundt Cake is a conventional pound cake loaded up with cherry pie filling and bested with a cream cheddar coat.

The present cake is a hand crafted Cherry Almond Bundt Cake. This customary pound cake is loaded up with cherry pie filling, a trace of almond extricate and a cream cheddar coat. A dash of orange get-up-and-go and a sprinkle of cut almonds are the ideal method to polish off this cake.

For the cherry pie filling, I got a container of Lucky Leaf pie filling and I isolated the fruits from the juice just by pouring it through a fine work strainer. This enabled me to layer in the cherry pie filling and afterward twirl a portion of the juice in independently. I decided not to utilize the entirety of the cherry juice since it is essentially expanded the measure of fluid in the player.

Also Try Our Recipe : SOFT GLAZED GINGERBREAD COOKIES

INGREDIENTS
For the cake

1 ½ cups (3 sticks) unsalted butter at room temperature
3 cups granulated sugar
5 large eggs at room temperature
3 cups all-purpose flour
½ teaspoons baking powder
Pinch of salt
1 ¼ 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
¼ teaspoon almond extract
pinch of salt

INSTRUCTIONS

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 Cherry Pie filling through a fine sieve to extract the cherries form the juice/filling.
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 65-70 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 teaspoon 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 salt
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.