Ingredients
- 3 tablespoons unsalted butter, room temperature (plus melted butter for greasing the pan)
- 2 cups cake flour (plus more for dusting the pan)
- 1 1/4 cups sugar, divided
- 1 1/2 teaspoons cornstarch
- 3 cups sweet cherries, pitted and coarsely chopped (fresh or frozen, thawed)
- 2 tablespoons orange juice
- 1 teaspoon freshly grated lemon zest
- 1 1/4 teaspoons almond extract, divided
- 2/3 cup almond flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons canola oil
- 2 1/2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cups Greek yogurt
- Almond Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 tablespoon water, plus
- 1 teaspoon water
- 1 pinch salt
- Other:
- sliced almonds, for sprinkling
Directions
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Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
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In a medium saucepan, combine 1/4 cup sugar with the cornstarch; stir in the cherries, orange juice, lemon zest, and 1/4 teaspoon almond extract.
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Bring to a boil over med-high heat and cook, stirring occasionally, for 5-7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup.
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Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined.
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In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the remaining 1 cup sugar and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy.
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Beat in the vanilla and remaining 1 teaspoon almond extract.
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Add the eggs, one at a time, beating well after each addition.
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With the mixer on low, add the flour mixture (in three increments) alternating with the yogurt (in two increments), beginning and ending with flour and beating until just incorporated.
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Pour a little more than half of the batter into prepared pan.
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Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries.
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Using a knife, swirl the batter and cherries together.
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Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it).
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Let the cake cool completely in the pan on a wire rack.
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Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides.
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Invert the pan onto a serving plate.
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Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth.
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Drizzle the glaze over the cake, then sprinkle with sliced almonds.
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The cake will keep in an airtight container at room temperature for up to 2 days.
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The unglazed cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.