Cherry Almond Bundt Cake - Gluten Free
I love bundt cakes because they make any cake look better.
Cherry Almond Bundt Cake (adapted from William Sonoma Kitchen)
Ingredients:
2 1/2 cups gluten-free flour mixture
2 teaspoons baking powder
1/2 teaspoons salt
1 1/4 cups cherries
1 cup milk
2 teaspoons almond extract
1/2 teaspoon vanilla extract
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour a bundt pan.
Sift together the flour, baking powder and salt. Transfer 1 1/2 tablespoons of the flour mixture to a small bowl, add the cherries and toss to coat and set aside.
In another small bowl, combine the milk and the almond and vanilla extracts and set aside.
In the bowl of an electric mixer beat the oil and sugar.
Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes.
Ingredients:
2 1/2 cups gluten-free flour mixture
2 teaspoons baking powder
1/2 teaspoons salt
1 1/4 cups cherries
1 cup milk
2 teaspoons almond extract
1/2 teaspoon vanilla extract
16 tablespoons oil
2 cups granulated sugar
4 eggs
2 cups granulated sugar
4 eggs
For the glaze:
1/2 cup granulated sugar
1/2 cup cherry juice
1/2 cup granulated sugar
1/2 cup cherry juice
1/2 teaspoon almond extract
Method:
Method:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour a bundt pan.
Sift together the flour, baking powder and salt. Transfer 1 1/2 tablespoons of the flour mixture to a small bowl, add the cherries and toss to coat and set aside.
In another small bowl, combine the milk and the almond and vanilla extracts and set aside.
In the bowl of an electric mixer beat the oil and sugar.
Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Fold the cherries into the batter.
Spoon the batter into the prepared pan.
Spoon the batter into the prepared pan.
Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes.
Cool cake for 15 minutes.
Glaze: In a small saucepan over medium heat, whisk together the granulated sugar and cherry juice and cook until the sugar dissolves, then boil for 1 minute. Remove from the heat, add almond extract and let cool for 1 minute.
Remove from bundt pan.
Glaze: In a small saucepan over medium heat, whisk together the granulated sugar and cherry juice and cook until the sugar dissolves, then boil for 1 minute. Remove from the heat, add almond extract and let cool for 1 minute.
Remove from bundt pan.
Eat and enjoy. Linked to: See Ya at the Gumbo Treasure Box Tuesday Two Cup Tuesday Tuesday’s Table Fat Tuesdays
Your bundt cake has such a fine and smooth crumb. I love the add of cherries.
ReplyDeleteI love this flavor combination. Add a little amaretto in there ;-)
ReplyDeleteI have never made a bundt cake--I don't even have a bundt pan! I've always been afraid that I'd never get the cake out. Cherry and almond sound really good together. Thanks for sharing, Chaya!
ReplyDelete