Cherry Almond Bundt Cake with Cherry Sour Cream Glaze

Create a soft, dreamy, and delicious almond-flavored cake base speckled with fresh cherries and topped with a luscious cherry-flavored sour cream glaze.

This recipe is so easy to throw together and really boasts the beautiful seasonal freshness of cherries both in the cake batter and in the frosting thanks to LorAnn Oils Super Strength flavoring.

This post is proudly sponsored by LorAnn Oils, but all thoughts and opinions expressed here ( as always) are entirely my own. Thank you for supporting the brands that make Almonds and Apricots possible. Use code KALA15 for 15% off your online checkout

Why You’ll Love This Recipe

  1. Delicious Flavor Combination: The almond-flavored cake pairs beautifully with the fresh cherries, creating a flavorful and summery combination. Truly one of my favorite flavor pairings for summer.
  2. Seasonal Sweetness: The use of fresh cherries in the cake batter really captures the essence of the summertime cherry season. You can serve this up with fresh cherries as well- so scrumptious!
  3. Easy Preparation: This recipe is simple to follow and quick to put together, perfect for any level of baker. Toss the batter in your favorite bundt pan, and you have a beautiful cake to share! 
  4. Unique combos: With LorAnn Oils’ Super Strength flavorings, you can enhance the flavors in this recipe, making it truly special. You can even completely change the flavor profile by choosing a different flavor pairing! Maybe pina colada and pineapple? Or butter vanilla and Orange? So many possibilities!

Cherry Almond Bundt Cake Equipment Needed

  • 10-12 cup bundt pan – I like this one
  • Stand mixer or electric mixer
  • Mixing bowls
  • Silicone spatula
  • Wire rack

Helpful Tips

  • Prep your bundt pan: Prioritize this step by generously spraying your pan with baking spray or buttering it, then shaking flour inside to prevent sticking.
  • Prepping the Cherries: Ensure your cherries are pitted, chopped, and thoroughly patted dry to prevent excess moisture in the cake.
  • Coating Cherries: Lightly coating the cherries in flour helps prevent them from sinking to the bottom of the cake batter, maintaining an even distribution.
  • Baking Time: Keep an eye on the cake around the 40-minute mark to prevent overcooking. A firm bottom without any jiggle and a clean knife/ toothpick inserted means you will have a perfectly baked cake.

Cherry Almond Bundt Cake

Create a soft, dreamy, and delicious almond-flavored cake base speckled with fresh cherries and topped with a luscious cherry-flavored sour cream glaze.
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Author: Kala Boulard


  • 10-12 c bundt pan
  • Stand mixer or electric mixer
  • Mixing Bowls
  • Silicone spatula
  • Wire Rack


For the Cake

  • 227 g salted butter (room temperature)
  • 60 mL vegetable oil
  • 300 g granulated sugar
  • 5 large eggs
  • 310 g all-purpose flour
  • 8 g baking powder (about 2 tsp)
  • pinch of salt
  • 180 mL sour cream
  • 1/4 tsp LorAnn Oils Almond flavoring, optional
  • 155 g fresh cherries, chopped & patted dry + whole cherries for garnish

For Cherry Sour Cream Frosting

  • 120 mL sour cream
  • 180 g powdered sugar
  • 1/4 tsp LorAnn Oils Cherry flavoring, optional
  • fresh cherries for topping


Prepare the Pan

  • Preheat your oven to 325°F (163°C).
  • Butter and lightly flour a 10-12 cup bundt pan. Tap out excess flour and refrigerate the pan until ready for use.

Mix the Cake Batter

  • Cream the Butter, Oil, and Sugar: In the bowl of a stand mixer, Beat 227g of room-temperature salted butter, 60 ml of vegetable oil, and 300g of granulated sugar together until light and fluffy, about 3 minutes on medium speed.
  • Add Eggs & Flavor: Add 5 large eggs, one at a time, mixing just until combined after each addition. Mix in  1/4 tsp LorAnn Oils almond super-strength flavoring
  • Prepare Dry: In a separate bowl, whisk together 310g of all-purpose flour, 8g baking powder (about 2 tsp), and a pinch of salt.
  • Prepare Wet: set aside 180 ml of sour cream.
  • Combine Mixtures: Alternate adding the flour and sour cream mixtures to the butter mixture. Start and end with the flour mixture. Scrape the bowl after each addition. Do not over-mix.
  • Prepare Cherries: Pit and chop about 155g (1 cup) of cherries. Toss the chopped cherries lightly in a small amount of flour to coat them. This helps to prevent them from sinking to the bottom of the cake batter. Gently fold the floured cherries into the batter.

Cool the Cake

  • Cool the cake in the pan on a wire rack for 30 minutes.
  • Turn the cake out onto the rack and let it cool completely before glazing.

Prepare the Cherry Sour Cream Frosting

  • In a medium bowl, whisk together the sour cream (120ml), powdered sugar (180g), and 1/8 tsp LorAnn Oils Cherry Flavoring until smooth.

Glaze and Decorate

  • Once the cake is completely cool, drizzle the cherry sour cream frosting over the top of the cake.
  • Top with fresh cherries for garnish.


Notes & Tips:

  • Fresh Cherries: Ensure cherries are pitted, chopped, and patted dry to prevent excess moisture.
  • Coating Cherries: Lightly coat cherries in flour to prevent them from sinking in the batter.


  • Room Temperature: Store covered at room temperature for up to 3 days.
  • Freezing: Wrap well in plastic wrap and freeze for up to one month. Thaw at room temperature before serving..

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