Description

This sophisticated bundt cake features a dense, velvet-like crumb punctuated by fresh cherries and the aromatic depth of amaretto liqueur. By utilizing precise sifting and emulsification techniques, this recipe achieves a professional-grade structure that is both sturdy and tender.

Ingredients

2 cups fresh cherries, pitted and halved
3 cups Swan Cake Flour (plus 2 tablespoons for tossing)
1 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon almond extract
1/2 cup whole milk
1/2 cup amaretto liqueur

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Instructions

Preheat your oven to 350°F (175°C) and thoroughly coat a bundt pan with baking spray or a butter and flour mixture.
Sift the cake flour, salt, and baking powder together twice to ensure uniform aeration and remove any clumps.
In an electric mixer, cream the room-temperature butter and granulated sugar for at least five minutes until the mixture is pale and voluminous.
Add the eggs one at a time, beating for 30 seconds after each addition to maintain a stable emulsion.
Mix in the almond extract until well combined.
With the mixer on low, add the flour mixture in three parts, alternating with the combined milk and amaretto in two parts, beginning and ending with the flour.
Toss the halved cherries in the reserved two tablespoons of flour until coated, then gently fold them into the batter by hand using a spatula.
Pour the batter into the prepared pan and tap it firmly once on the counter to release large air bubbles.
Bake for 50-55 minutes until a thin skewer inserted into the center comes out clean.
Let the cake rest in the pan for exactly 15-20 minutes before inverting it onto a wire rack to cool completely.

Notes

To ensure a perfect release from the pan, avoid leaving the cake to cool for more than 20 minutes, as the sugars can begin to stick to the mold. If the cake feels stuck, placing the pan on a hot, damp towel for several minutes can help steam the edges loose for a cleaner inversion.

Prep Time: 25 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American