Cherry Marble Cake

Simple and quick prep, this pretty and sweet Cherry Marble Cake tastes like pound cake with a fresh swirl of tangy cherries. Top with whipped cream & cherry.

Cherry Sauce

• ▢ 2 cups frozen cherries (about one 12-ounce package)
• ▢ 1½ tablespoons water
• ▢ ¼ cup sugar
• ▢ 1 tablespoon cornstarch
• ▢ Pinch salt
• ▢ ¼ teaspoon almond extract

Cake

• ▢ 2½ cups flour
• ▢ ¾ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 10 tablespoons butter room temperature
• ▢ 1⅓ cup sugar
• ▢ 2 eggs
• ▢ 1 egg yolk
• ▢ 2 teaspoons vanilla
• ▢ 1 teaspoon almond extract
• ▢ 1 cup buttermilk

Cream Cheese Glaze

• ▢ 4 ounces cream cheese softened
• ▢ ¼ cup unsalted butter softened
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon vanilla extract

Cherry Sauce

• In a medium saucepan, combine cherries, water, sugar, cornstarch, salt, and almond extract in a saucepan.
• Cook over medium-high heat, stirring frequently, until cherries begin to soften, about 3 to 5 minutes.
• Reduce heat to low and simmer until slightly thickened, about 5 minutes.
• Set aside and allow to cool to room temperature. Chill in the refrigerator until ready to use.

Cake

• Preheat oven to 350°F.
• Grease a 10-cup bundt pan with butter. Then pour in enough sugar to lightly stick to the butter in the pan, dumping out any extra. This will help your cake come out cleanly.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Beat butter and sugar in a separate large bowl on medium speed until pale and fluffy.
• Reduce speed to low and add eggs and egg yolk one at a time.
• Beat in vanilla and almond extracts until incorporated. With mixer on low speed, beat in flour mixture in three additions, alternating with buttermilk (begin and end with flour mixture), just until incorporated.
• Spoon half of the batter into prepared bundt pan and smooth with a spatula or spoon. Tap pan sharply to reduce air bubbles.
• Top batter with 1 cup cherry sauce, dropping by spoonfuls over the batter.
• Spoon remaining batter evenly over the sauce, and carefully smooth with a spatula. Use a toothpick to very gently swirl the sauce into the batter. Be careful not to swirl cherry sauce all the way to the bottom of the pan or it will stick. Tap pan sharply again to reduce air bubbles.
• Bake for 46 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached.
• Cool in pan on a wire rack for 15 minutes; carefully invert onto rack or plate and cool completely.

Cream Cheese Glaze

• Add all ingredients to a medium mixing bowl. Beat to combine.
• Warm in the microwave until pourable, stirring well.
• Then pour over cooled cake. Allow to set before serving.

• Make Ahead: Make the cake with no frosting. Allow to cool to room temperature. Cover and refrigerate for up to 2 days. Bring to room temperature before glazing and serving.
• Storage: Cover and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
• Freezer Directions: Baked cake can be tightly wrapped and frozen for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before icing and serving.