Ingredients:

1 1/3 cup (170 gr) powered sugar 

1 1/2 stick of butter (12 TBSPs, 6 Ozs), room temperature 

4 extra large eggs, room temperature 

2/3 cup (160 ml) heavy cream

2 1/4 cup (270gr) flour, sifted

2 tsps baking powder 

1 tsp vanilla

1 tsp almond extract

1 lb fresh cherries

Directions:

Preheat oven to 375F.

Grease and flour your favorite Bundt pan. Set aside.

Wash and dry cherries well with paper towels.

Remove stems and pits from cherries. Set aside.

Sift flour and baking powder together and set aside.

Cut butter and mix with powdered sugar, using a handheld mixer, until well-incorporated and a smooth cream forms.

Add eggs and continue mixing. 

Next, add cream, vanilla and almond extract. 

Mix until well-blended.

Add flour mixture and blend on low until flour is fully absorbed.

Using a spatula, carefully fold most of the pitted cherries into the batter.

Reserve 6-8 cherries to place on top.

Pour cherry batter into the prepared Bundt pan. 

Place the remaining cherries randomly over the batter (they will sink, no worries).

Bake in preheated oven for about 45 minutes or until top of cake is lightly golden and cake passes the toothpick test.

Cool cake to lukewarm before removing it from pan and turning it upside down onto a serving plate.

Slice and serve as needed.

TIPS:

I like to use big and ripe cherries for better results. In fact, when slicing the cake, the bigger sweet cherries make a beautiful presentation and deliver lots of flavor. 

Make sure to use butter and eggs at room temperature. It will be  much easier to cream the butter with the powdered sugar if butter is soft.

I like using pretty shaped Bundt pans (since I have a few different ones) but you can use a regular Bundt pan if that’s all you have. 

Note: Do not bake in cake pans without a center flute! This cake is dense and the center hole allows the heat to distribute better and assures it’s perfectly baked around the center too.