Cherry and Almond Bundt Cake (#BundtBakers)

Cherry and Almond Bundt Cake (#BundtBakers)
Bundt cake de Cerezas y Almendras
 

¡Aquí estoy de nuevo, horneando para el desafío de julio de los Bundt Bakers! El tema de este mes es «Frutos secos y fruta», organizado por Shilpi, de SimplyVeggies. ¡Shilpi, gracias por tu trabajo y propuesta!

And baking again for the Bundt Bakers group for July! This month's theme is “Nuts and Fruit”, hosted by Shilpi from SimplyVeggies. Thanks Shilpi for hosting this month's theme!!

Como os podéis imaginar, con la cantidad de combinaciones imaginables de frutos secos y fruta, no ha sido fácil decidir qué hacer ;-) Adoro la almendra molida en los bundt cakes (bueno, en cualquier bizcocho ;-) ), así que me planteé qué fruta combinaría bien con la almendra como, por ejemplo, albaricoques, melocotones... o cerezas.
La combinación con cerezas era algo que no había probado nunca, y resulta que hay una receta en uno de mis libros favoritísimos, Cake Simple, de Christie Matheson.
He hecho ya un montón de recetas de este libro y, hasta ahora, todas salen fabulosas. Así que este mes de nuevo me he decidido por la receta del libro de Christie :-)

Since you can think of lots and lots combinations of nuts and fruit, it was not so easy to decide which one I was going to make ;-) I looooove almond flour in Bundt cakes (and all cakes ;-) ) so I was just going to think of a fruit that goes really well with almond like... apricots, peaches and...cherries.
The cherry one is a combination I never tried before and I found a recipe in my (absolutely) favourite book "Cake Simple" by by Christie Matheson.
I have already made a lot of recipes from this book and until now everything turns out great! So this month again I am going to try a new recipe from Christie's book :-)

Podemos usar cerezas frescas o congeladas (sin pepita) para la receta. Creo que también podríamos usar cerezas en almíbar (un almíbar ligero); las cerezas serían algo más blandas, así que sólo habría que cocerlas unos pocos minutos, con lo que podríamos hacer la receta también en invierno ;-)
El bundt cake quedó fantástico, con un delicioso sabor a almendra y con las cerezas en el interior... Como podéis ver en las fotos, ¡superatractivo! No tengo ninguna duda, ¡esta receta la voy a hacer más veces!
You can use fresh or frozen cherries (pitted) for the recipe, so up to you to  decide which one you want to try. I think you can also use cherries on syrup (light syryp), the cherries will be a bit softer and just cook them only a few minutes (since they are already really soft from the jar/syrup), this way you can also make the recipe in the winter ;-)

The Bundt cake turned out great, really nice almond flavour (not too much) and the cherries in the middle... well, as you can see on the pictures.... just lovely! Definitely going to try this one again!

Aquí está la lista de participantes con sus bundts del tema de julio, «Frutos secos y Fruta»:
Here are July's “Nuts and Fruit” themed Bundt Bakers:

• Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm
• Aloha Bundt Cake from Olivia at Liv for Cake
• Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes
• Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine
• Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets
• Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs
• Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love
• Banana Split Bundt Cake from Andrea at Adventures in All Things Food
• Blueberry Cherry Coffee Cake with Walnut Streusel from Lauren at Sew You Think You Can Cook
• Cherry and Almond Bundt Cake from Lara at Tartacadabra
• Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer
• Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook
• Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead
• Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen
• Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies
• Generra Bundt Cake from Kelly at Passion Kneaded
• Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic
• Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies
• Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots
• Peach and Pecan Bundt from Catherine at Living The Gourmet
• Peach Coffee Cake from Julie at Eat, Drink, Be Mighty
• Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious
• Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas
• Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life
• Summer Fig Bundt from Margaret at Tea and Scones
• Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Fuente de la receta: adaptado de la receta de Cake Simple - Christie Matheson 
Recipe source: adapted from the book Cake Simple, by Christie Matheson

Cherry and Almond Bundt Cake
Bundt cake de Cerezas y Almendras

Ingredient(e)s
50 g de mantequilla (3 tablespoons of unsalted butter)
260 g de harina cake flour** (260 g all-purpose flour)*
2½ cucharaditas de levadura química (2 1/2 teaspoons baking powder)
½ cucharadita de bicarbonato (1/2 teaspoon of baking soda)
½ cucharadita de sal (½ teaspoon salt)
300 ml de yogur griego (300 ml greek yogurt)  
250 g de azúcar (250 g sugar)
2 huevos (L) (2 eggs, large) 
2½ cucharaditas de esencia de vainilla de Nielsen-Massey (2½ teaspoon Nielsen-Massey vanilla extract)
1 cucharadita de ralladura de limón (1 teaspoon of freshly grated lemon zest)
3 cucharadas de zumo de naranja fresco (3 tablespoons of freshly squeezed orange juice)
3 cucharadas de aceite vegetal (3 tablespoons of canola oil)
110 g de harina de almendras (110 g almond flour)
1¼ cucharadita de esencia de almendra (1¼ teaspoon of almond oil)
300 g de cerezas, sin pepita y en trozos (300 g cherries, pitted and coarsely chopped)
1½ cucharadita de maizena (1½ teaspoons cornstarch) 
* 260 g de harina cake flour: 35 g de maizena y 225 g de harina común
   260 g of cakeflour: 35 of cornstarch - 225 g of all purpose flour  

 
Precalienta el horno a 175℃. Engrasa el interior de un molde grande para bundt cakes. 
Preheat the oven to 350℉ (175℃). Grease the inside of a 10 cup Bundt pan.

Combina en un cazo mediano 50 g del azúcar con la maizena. Incorpora, removiendo, las cerezas, el zumo de naranja, la ralladura de limón y ¼ del extracto de almendra. Llévalo a ebullición a fuego medio-fuerte, y déjalo cocer, removiendo de vez en cuando, durante 5 a 7 minutos (o hasta que la mezcla se haya espesado y reducido bastante.

In a medium saucepan, combine 1/4 cup (50 grams) of the sugar with the cornstarch. Stir in the cherries, orange juice, lemon zest and 1/4 of the almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 to 7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup. 

Mezcla bien la harina, la harina de almendras, la levadura química, el bicarbonato y la sal en un cuenco mediano.

Whisk the flour, almond flour, baking powder, baking soda and salt in a medium bowl until thoroughly combined. 
 
En el cuenco del robot de cocina, con las varillas, mezcla la mantequilla con el azúcar (200 g) y el aceite vegetal unos 2-3 minutos hasta obtener una mezcla ligera y suave. Añade la vainilla y 1 cucharadita de esencia de almendras. Añade los huevos, de uno en uno, batiendo bien después de cada uno.

In the bowl of a standing mixer fitted with the whisk attachment, beat the butter with the sugar (200 g)  and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy. until thouroughly combined.  Beat in the vanilla and the remaining 1 teaspoon almond extract. Add the eggs, one at a time, beating well after each addition. 
 
Con el robot a baja velocidad, y batiendo sólo hasta que se haya incorporado, añade la harina en tres fases, alternando  con el yogur (en dos fases), empezando y acabando con la harina.
 
With the mixer on low, add the flour mixture (in three increments) alternately with the yoghurt (in two increments), beginning and ending with the flour and beating just until incorporated.

Vierte la masa en el molde y hornea durante unos 45-50 minutos, hasta que puedas pinchar el centro del bizcocho con un pincho de madera y sacarlo limpio. Déjalo enfriar en el molde sobre una rejilla durante media hora, y después vuélcalo para sacarlo y déjalo enfriar por completo.

Cúbrelo con el glaseado de almendra y decora con almendras laminadas... si las tienes (yo no tenía ;-) ).
 
Pour a little more than half of the batter in to the prepared pan. Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries. Using a knife swirl the batter and cherries together. 
 Bake for 50-60 minutes until the cake is golden and a cake tester inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack for about 30 minutes, then invert the cake onto the rack and let it cool completely.
Drizzle with the almond glaze and sprinkle with sliced almonds (if you have any, which I didn't ;-) ).  

Almond Glaze - Glaseado de Almendras

95 g de azúcar glas (confectioners' sugar)
1 cucharada y una cucharadita de agua (1 tablespoon and 1 teaspoon water)¼ cucharadita de extracto de almendra (¼ teaspoon of almond extract)

Mezcla con las varillas el azúcar, el agua y el extracto de almendras en un cuenco pequeño hasta que quede una mezcla homogénea.

Whisk the sugar, water and almond extract in a small bowl until smooth.

¡Nos vemos el mes que viene en el grupo de bundt bakers! ¡Gracias de nuevo, Shilpi y, por supuesto, Stacey, por organizar todo esto!

See you again next month in the Bundt Baker group!! Thanks again Shilpi and of course Stacey, for hosting!!