Happy 70th Anniversary to Nordic Ware! In celebration, they have released a trio of beautiful new pans in a gold metallic finish. They are so pretty! You can find out more here. This one here is the Crown Bundt. It's a beauty and a pleasure to bake with as well! I very rarely bake cakes in anything else these days because it seems so...well, boring! If you want the wow factor, buy a Bundt pan!
Today I've made a cherry and almond buttermilk cake. Now I have to say a few things about this....when I think about maraschino cherries it doesn't necessarily conjure up images of fancy cakes and beautifully laid party tables. They sort of remind me of that questionable looking pineapple upside down cake sitting at the potluck table that everyone warily eyeballs before passing it by. Haha, don't act like you haven't done that! But don't worry! This isn't that cake.
Well, anyway. When fresh cherries are in season this summer, I will definitely be playing around with this recipe.
In the meantime, I experimented with the maraschinos and this cake does not disappoint.
I normally always put a glaze or a drizzle on a bundt cake but I'm afraid I couldn't bring myself to do it with this one. I found out the first time making this, that the drizzle sort of covered up the beautiful shape of the pan and left it looking like a (for lack of a better word), round blob. So I opted for the powdered sugar dusting for the photos and drizzled each piece separately with the icing after plating.
You will need:
One 10 or 12 cup Bundt pan
1 cup (2 sticks) butter, room temp, (+1 Tablespoon melted for greasing)
1 3/4 cup sugar
3 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup buttermilk
1 10oz jar maraschino cherries
Optional* 1/4 cup slivered almonds
For the optional cherry glaze*
1 cup powdered sugar
1-2 Tablespoons 100% Cherry juice OR the juice from the cherry jar also works.
Preheat oven 350F.
Melt the 1 Tablespoon butter and grease the Bundt pan using a pastry brush, making sure to get all the cracks and crevices.
Pour the jar of cherries into a small strainer and rinse with cold water. Set on a plate to drain while you prepare the cake.
In the bowl of a stand mixer combine butter, sugar and mix well 1-2 minutes. Next, add the eggs, vanilla and almond extract. Stir for 1 minute.
Add 1 cup of flour, the baking powder and half the buttermilk until combined.
Next add the remaining 2 cups flour and the rest of the buttermilk. Stir until combined. Add the almonds now as well, if using.
Now slice half the cherries in half, leaving the rest whole. Add to the cake batter and use a spatula to gently fold them in.
Pour the batter into the Bundt pan and tap it on a hard surface to remove any air bubbles.
Bake for 60-70 minutes until a toothpick comes out clean.
Give the cake 15 minutes to cool in the pan before removing to a cake platter and then allow it to cool for another hour before slicing.
Make the drizzle by combining powdered sugar and cherry juice in a bowl and whisking together until smooth. Add more juice or sugar until you reach the desired pouring consistency.
Pour over cake or drizzle over each piece separately.