I’m bringing you this cherry and almond donut from Missoula, Montana, where we’ll be visiting Jeremy’s parents for the week. It was truly wonderful to see them again after almost a year and spend some time every day enjoying our favorite little places in this little town. I’ve also taken things a little slower life-wise, which has been nice. With the ongoing stress of trying to sell our house in Portland, additional medical tests on the infertility front, and frustration with work, I’m limiting myself to just a couple hours of work in the morning while we’re here, which they are practically spent following up via email on a variety of projects and issues. Ah, the digital age.
But when life gets overwhelming, there’s always cake to eat. This one in particular was a big hit, I sent it to the office with Jeremy since the two of us can’t eat an entire cherry and almond donut by ourselves, and they absolutely LOVED it (as do I!) and so I I share with you here.
This donut starts with fresh pitted cherries that are baked in a cinnamon amaretto syrup. The syrup is saved and used in the glaze, while the cherries are chopped and baked into the donut. There is a delicious almond flavor in the cake thanks to the almond flour, the almond extract and, of course, the… amaretto liqueur. The cake itself is inspired by the flavors of my favorite cocktail, an amaretto sour, and I feel like I did it justice. I hope you enjoy this bright, vibrant cake, my friend, and I’ll contact you again in a week or two with another tasty dessert from the stone fruit family. And if you need something to hold you over until then, this plum cake should do the trick.
Cherry and almond donut with amaretto
This moist cherry and almond donut is filled with fresh cherries cooked in an amaretto-cinnamon syrup and topped with a cherry-vanilla glaze!
Filled with cherries + syrup
-
1
cup
(about 4 ounces) pitted cherries (fresh or frozen) -
1
cup
waterfall -
3/4
cup
granulated sugar -
Pinch
of salt -
1
cinnamon stick -
1
table spoon
amaretto liqueur
Cherry amaretto icing
-
2
cups
powdered sugar -
3-4
spoons
cherry syrup -
2
teaspoons
amaretto liqueur -
2-3
teaspoons
milk -
Pinch
of salt -
Pinch
of cinnamon
Cherry and almond donut with amaretto
-
2
cups
all purpose flour -
1 1/2
cups
almond flour -
2 1/4
teaspoons
baking powder -
1 1/2
teaspoons
salt -
3/4
teaspoon
cinnamon -
1/2
teaspoon
nutmeg -
16
spoons
unsalted butter
room temperature -
1 1/2
cups
granulated sugar -
6
egg
room temperature -
1/2
cup
olive oil or vegetable oil -
1/2
cup
milk
room temperature -
1/4
cup
amaretto liqueur -
2
teaspoons
vanilla extract -
1 1/4
teaspoon
almond extract -
10
fresh cherries
for garnish -
1/4
cup
chopped pistachios or almonds
for optional garnish
Filled with cherries + syrup
-
Combine all the ingredients except the amaretto in a small saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer until the liquid is thickened and reduced by half, about 40 minutes, stirring every 10 minutes. Remove from the heat, add the amaretto and filter, keeping both the cherries and the syrup separately. Chop the cherries and set them aside. Store the syrup in a glass jar to cool to room temperature.
Cherry amaretto icing
-
Whisk all ingredients together until combined. The amount of cherry syrup and milk depends on the thickness of the icing and the thickness of the cherry syrup. For a thicker frosting consistency, use less liquid. For thinner frosting, use more liquid.
Cherry and almond donut with amaretto
-
In a medium-sized bowl, mix together the all-purpose flour, almond flour, baking powder, salt, cinnamon, and nutmeg until smooth. Set aside.
-
Preheat oven to 350 degrees Fahrenheit. Beat together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, waiting until each egg is fully incorporated before adding the next. Scrape down sides of bowl as needed. Add the oil and mix until you obtain a homogeneous mixture.
-
Alternate adding the flour mixture, milk, and amaretto in three increments. Add the vanilla and almond extracts and mix until smooth and a smooth batter forms, scraping down the sides of the bowl as needed and being careful not to overmix the batter.
-
Grease the inside of a 10-cup donut pan with cooking spray and dust with almond flour, then place on a rimmed baking sheet. Pour two-thirds of the dough into the pan, then sprinkle the chopped cherries down the center of the dough, away from the edges of the pan. Cover the cherries with the remaining third of the batter. Place the pan in the oven and bake until a toothpick inserted into the donut comes out clean and golden, about 45 to 55 minutes.
-
Place the pan on a wire rack to cool for 15 minutes before turning the pan over to unmold the donut. Allow it to continue to cool completely on the rack.
-
Once cooled, cover with the cherry amaretto icing, then arrange the fresh cherries on top of the donut in a circle and sprinkle with chopped pistachios or almonds. Cut and enjoy! Leftover cake can be stored in an airtight container in the refrigerator for up to 1 week. Just bring to room temperature before eating (it will make the cake more tender than if you served it cold).
Nutrition Facts
Cherry and almond donut with amaretto
Quantity per serving
Calories 688
Calories from fat 315
% daily value*
Fat 35 g54%
Saturated fat 12g75%
Trans fat 1 g
Polyunsaturated fats 2g
Monounsaturated fats 12g
Cholesterol 123 mg41%
Sodium 332 mg14%
Potassium 208 mg6%
Carbohydrates 85 g28%
3g fiber13%
Sugar 65 g72%
Protein 9 g18%
Vitamin A 622 IU12%
Vitamin C 1 mg1%
Soccer 105 mg11%
Iron 2 mg11%
*Percent Daily Values are based on a 2000 calorie diet.
