“In 'Cake Simple' by Christie Matheson”

Ingredients Nutrition


  1. 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).
  2. 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.
  3. 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.
  4. Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined.
  5. 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.
  6. Beat in the vanilla and remaining 1 teaspoon almond extract.
  7. Add the eggs, one at a time, beating well after each addition.
  8. 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.
  9. Pour a little more than half of the batter into prepared pan.
  10. Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries.
  11. Using a knife, swirl the batter and cherries together.
  12. Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it).
  13. Let the cake cool completely in the pan on a wire rack.
  14. Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides.
  15. Invert the pan onto a serving plate.
  16. Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth.
  17. Drizzle the glaze over the cake, then sprinkle with sliced almonds.
  18. The cake will keep in an airtight container at room temperature for up to 2 days.
  19. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a