Servings

12-16

Cook

1 hr 5 min

Cherry cheesecake is one of my all time favourites and I love a moist and tasty almond bundt cake. Put together they make it into the top of my list of cakes, it is a fairly easy cake to make that is sure to impress.

Cherry Cheesecake Bundt Cake

INGREDIENTS
For the Cherry Filling
  • 40g caster sugar
  • 1½ tsp corn flour
  • 500g frozen cherries
  • Grated zest of 1 lemon
  • ½ tsp almond extract
For the Cheese Cake Filling
  • 100g cream cheese
  • 50g unsalted butter, softened
  • 80g caster sugar
  • 1 egg
  • 2 tbsp plain flour
  • 1 tsp vanilla essence
For the Cake
  • 280g plain flour
  • 100g ground almonds
  • 2 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 45g unsalted butter, softened
  • 180g caster sugar
  • 45ml corn oil
  • 300g plain yoghurt
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
METHOD
  1. Preheat the oven to 180C/160C fan. Grease a 2.3 Litre/ 10 Cup Bundt tin with melted butter.
  2. For the cherry filling, place all the ingredients in a saucepan and stir to combine.
  3. Bring to a simmer and cook, stirring all the time, until thick. Set aside to cool.
  4. For the cheesecake filling, beat together the cream cheese, butter and sugar until smooth. Add the egg, flour and vanilla extract and beat until combined.
  5. For the cake, sift the flour, baking powder and bicarb into a bowl and stir in the almonds and salt.
  6. In the bowl of your stand mixer beat together the butter, sugar and oil until light and fluffy.
  7. Add half the yoghurt and beat until smooth then add half the dry ingredients and stir until just combined.
  8. Beat in the remaining yoghurt, eggs, vanilla essence and almond extract until well combined.
  9. Stir in the remaining dry ingredients until just incorporated.
  10. Spoon two thirds of the cake batter into the tin and with the back of a spoon, make a deep well around the centre.
  11. Carefully spoon in the cherry filling followed by the cheesecake filling.
  12. Top with the remaining cake batter to enclose the filling and smooth the top.
  13. Bake in the preheated oven for 55 – 65 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
  14. Leave to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
  15. Dust with icing sugar if liked.

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