Cherry Vanilla Almond Bundt Cake

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 3/4 cups sugar
• 3 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/4 cups whole milk
• 1 cup fresh black cherries, pitted and coarsely-chopped
• 3 tablespoons ground almonds

1. Preheat oven to 350u0b0F Grease and flour a 12-cup bundt pan.
2. Sift flour, baking powder and salt together. Set aside.
3. Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
4. Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
5. Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
6. Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
7. Transfer batter to bundt pan, filling about 3/4 full.
8. Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
9. Let rest 10-15 minutes before removing from pan.
10. Turn cake out onto rack and cool completely.
11. Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.

flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla extract, almond extract, milk, fresh black cherries, ground almonds

Taken from www.food.com/recipe/cherry-vanilla-almond-bundt-cake-406521 (may not work)