If you are in a mood for a yummy cake but do not feel like making anything complicated, try these super easy cherry and almond mini bundt cakes. This recipe makes 12 mini cakes and is available in metric and imperial measurements.
These little almond and cherry treats look and taste irresistible. They are perfect for a tea or coffee party. Moreover they will be also a great addition to your dessert table during Easter, birthday or many other celebrations.
How to make cherry and almond mini bundt cakes
I always make these cute almond dessert when I have friends coming over. There are 2 reasons for it. Firstly these mini cakes are very easy and fast to make. Secondly these little treats taste phenomenal.
In order to make this recipe you need to cream butter, sugar, eggs and vanilla until fully incorporated. Then add dry ingredients, mix and add fresh chopped cherries. The next step is to distribute the cake batter between the 12 cavities and bake for about 20-25 minutes.
Preparing cherry glaze is super easy, just add cherries and confectioners’ sugar into a food processor and whiz it up until smooth. You will end up with a gorgeous pink glaze that tastes incredibly tasty. While glaze is still wet, sprinkle some flaked almonds on top for this rustic finish.
As you can see, making these cherry and almond mini bundt cakes is a piece of cake 🙂
TIPS:
- Feel free to use frozen cherries if you do not have access to fresh ones. Just make sure fruit is defrosted before using it.
- You can control the consistency of cherry glaze. If you prefer thicker glaze, add more sugar. If you prefer thinner glaze add less sugar.
- If you do not have ground almonds, you can use whole almonds and grind them. If you are using almonds with skin on your cakes will have lovely brown speckles.
What do cherry and almond mini bundt cakes taste like?
The texture of these mini almond beauties is very light and pillowy. The glaze is sticky and the flaked almonds add extra crunch on top.
The flavor is beautiful, fresh cherry aroma shines through and compliments sweetness of almonds very well.
I love serving these cakes all year round as they look so pretty in pink and so cheerful.
How to store these mini cherry desserts
Cherry and almond mini bundt cakes are very easy to store. please them in an air-tight container in a fridge. They will be good for up to a week.
You can also freeze these mini cherry desserts. I would suggest 2 ways of doing it.
- Without the glaze, then you do not have to worry about glaze going everywhere and your cakes looking ugly. You can place cakes without the glaze into a freezer-friendly bag.
- With the glaze. I would suggest placing cakes into a wide freezer-friendly container so the glaze stays intact.
Frozen cakes are good for up to 3 months.
If you are looking for more recipes with cherry I can recommend you the following:
You can find more recipes with cherry here on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Cherry and almond mini bundt cakes
Who can say no to these cute mini cherry and almond bundt cakes. Fluffy almond cakes studded with juicy fresh cherries and covered in beautiful pink cherry glaze.
Ingredients
Ingredients for cakes
Ingredients for cherry glaze
Instructions
How to make almond and cherry cakes
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Please read recipe post as well. It includes storage direction and other useful information.Â
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Prepare a mini bundt cake tin by spreading oil or butter inside the tin holes. Sprinkle some flour evenly - it will prevent mixture from sticking.
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Wash the cherries and pit them. Use 150grams for the cakes and 50 grams for the glaze.
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Preheat an oven to 180 C fan (356 F).
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In a medium bowl cream butter for about 5 minutes, until light and fluffy.Â
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Add white granulated sugar and almond extract and cream until fully combined, for about 4 minutes.
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When the mixture is smooth add one egg and mix it well - egg has to be fully incorporated into the mixture. I usually wait around 2 minutes before I add next egg. You may notice that your batter looks as if it split, this is normal. Just keep adding eggs.
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In a separate bowl add flour, baking powder and ground almonds and mix well.
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When the wet mixture is ready, slowly add the dry ingredients.
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Stir in chopped fresh cherries.
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Divide the mixture between the 12 tin holes and bake it for 20-25 minutes.
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When your cakes are ready remove them from the oven. Let them cool down for 5 minutes and then take them out from the tin and place the cakes on a cooling rack.
How to make cherry glaze
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Add washed and pitted cherries and icing sugar to a food processor and whiz them up to a smooth consistency. If the glaze is too thick add less sugar. If it is too thin add more sugar.
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Pour the glaze on cold cakes and sprinkle some flaked almonds on top.