• Barth Bakery

Mini Cherry Almond Ricotta Bundt Cakes

Updated: Aug 17

Cherry and almond are perfectly paired in these soft and velvety cakes that are bursting with flavor. With swirls of cherry puree, chopped cherries studded throughout, a sweet cream cheese glaze, and a sprinkling of almonds, these cakes are a beautiful way to use cherries while they’re in season.






Makes 12 (4-inch) mini bundt cakes (or 1 full-sized 12-cup bundt cake)


Ingredients

Fresh Cherry Puree

  • 1 pound (about 3 ½ cups) fresh, pitted cherries

  • ¼ cup granulated sugar

  • 2 tsp fresh lemon juice

Cherry Almond Ricotta Bundt Cakes

  • 3 ½ cups all-purpose flour

  • 1 ½ tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 ¼ cups fresh cherries, pitted and roughly chopped

  • 4 large eggs

  • 1 ¾ cups granulated sugar

  • 1 ½ cups ricotta cheese

  • ¾ cup fresh cherry puree

  • ¼ cup vegetable or canola oil

  • 1 ½ tsp almond extract

  • 1 tsp pure vanilla extract

  • 8 oz full fat sour cream

Cherry Cream Cheese Glaze

  • 4 Tbsp unsalted butter, room temperature

  • 4 oz cream cheese, room temperature

  • 3 cups confectioner's sugar, sifted

  • ⅛ teaspoon kosher salt

  • ½ tsp almond extract

  • 1 Tbsp whole milk

  • ⅔ cup fresh cherry puree

  • Sliced almonds


Directions

Fresh Cherry Puree

  1. Place all ingredients in a food processor and blend on high speed until smooth.

Cherry Almond Ricotta Bundt Cakes

  1. Preheat oven to 350°F. Spray 4-inch mini bundt pans (or one 12-cup bundt pan) with nonstick cooking spray.

  2. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Remove about ¼ cup of the flour mixture and add it to the chopped cherries. Toss the cherries with the flour until they are well coated; set aside. (This absorbs some of the liquid released by the cherries and prevents the fruit from sinking to the bottom of the cakes.)

  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed. Gradually add the sugar and beat until light and fluffy.

  4. Add the ricotta cheese, cherry puree, oil, almond extract, and vanilla, and mix until fully combined, periodically stopping to scrape down the sides of the bowl.

  5. Add the flour mixture and mix until just combined. Then add the sour cream, mixing until blended being careful not to overbeat. Fold in the chopped cherries.

  6. Divide the batter among the prepared mini bundt pans, filling each about ⅔ full and smoothing the tops with an offset spatula. Tap the pans on the counter to release any air bubbles.

  7. Bake for about 20-30 minutes, until the top is set and crackly and a toothpick inserted in the center comes out clean. (If making one 12-cup bundt cake, bake for about 60-70 minutes.)

  8. Let the cakes cool for about 10 minutes in the pans. Then invert the cakes onto a wire rack and let the cakes cool completely before glazing.

Cherry Cream Cheese Glaze

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for about 30 seconds, until smooth and creamy.

  2. Add the confectioner's sugar, salt, almond extract, and milk and beat on low speed for about 30 seconds to combine. With the mixer running on low, slowly pour in the cherry puree, a little at a time, until you reach your desired consistency. You want the glaze to be pourable, but not too runny.

  3. To glaze, place the cakes on a wire rack on top of a wax-paper lined surface or baking sheet. Pour the glaze slowly around the top of each cake, letting the glaze drip into the cake grooves. Sprinkle the tops and sides with sliced almonds.


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