Fresh Cherry Olive Oil Bundt Cake
An olive oil cake loaded with fresh cherries is, for me, one of the best things about summer baking.

When we moved into our little mountain home in Sun Valley, Idaho I outfitted my kitchen with some of my older appliances–stand mixer, hand mixer, pasta machine–happy for a reason to replace them with newer models to use here at home. Two years later, blaming it on indecision, I’m still without a stand mixer or pasta maker and the new hand mixer is still in the box.
In reality, they haven’t seen much demand lately, though I’ve really missed homemade pasta. Whenever I get a hankering to bake, I tend to choose a one-bowl recipe–like this one–since I’m usually baking just for me and my husband.

It’s hard to resist a cake that takes only a few minutes to whip up without having to pull out a special appliance for it and with a bundt pan an everyday cake looks pretty enough for company. But it’s what’s inside the pan that counts.
The base recipe has made multiple appearances in the blog over the years, subject to variations on the flour (even a gluten free blend) or whatever fruit is in season but the olive oil and almond meal components have been unchanged. I love the slight nuttiness and texture from the almond meal and the olive oil, well, as mild as the flavor is it adds that extra something. And since cherries are the fruit of the moment, I had to use them.
A Note About This Recipe
This is the first time I’ve adapted the recipe for a bundt pan and I happened to use a 6-cup pan rather than the standard 10-cup size. My batter baked just higher than the rim with no danger of overflowing but I’m noting this because when you invert the cake it won’t lie completely flat–you can see this in the pictures. The amount of batter here should be enough for a standard bundt pan and you can avoid it rising over the rim like mine. You can also bake this in a 10-inch round cake pan or same size cast iron skillet.
Similar Recipes to Enjoy
- Cherry Almond Cake
- Strawberry Almond Olive Oil Cake
- Gluten Free Lemon Almond Olive Oil Cake
- Citrus Almond Olive Oil Cake
- Fresh Fig and Olive Oil Cake

Fresh Cherry Olive Oil Bundt Cake
An olive oil cake loaded with fresh cherries is, for me, one of the best things about summer baking.
Ingredients
- 2 cups all-purpose flour (See Note)
- 1/2 cup almond meal
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup milk
- 2/3 cup olive oil
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups fresh cherries, halved and pitted
- powdered sugar for dusting (optional)
Instructions
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Preheat your oven to 350ºF. Spray a bundt pan with cooking spray and set aside. (See Note)
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In a large bowl, whisk together the all-purpose flour, almond meal, sugar, salt, baking powder and baking soda.
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In a medium bowl, whisk together the eggs, olive oil and milk then pour the mixture into the bowl with the dry ingredients. Add the cherries and stir the batter just until combined.
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Bake for 45-55 minutes (depending on the size pan you use) or until a toothpick inserted in the cake comes out clean. Turn the bundt pan over on a cooling rack and allow the cake to cool. Dust with powdered sugar before serving (optional).
Recipe Notes
Bundt Pan: This is the first time I’ve adapted the recipe for a bundt pan and I used a 6-cup pan rather than the standard 10-cup size. My batter baked just higher than the rim (no overflowing). I’m noting this because when you invert the cake it won’t lay flat–you can see this in the pictures. The amount of batter here should be enough for a standard bundt pan and you can avoid it rising over the rim like mine. You can also bake this in a 10-inch round cake pan or same size cast iron skillet.
Flour: You can also use a combination of flours here. I’ve used 1 1/2 cups spelt or whole wheat flour with 1/2 cup all-purpose.
ooh yes i definitely have to make this one. i love bundt cakes – that shape is irresistible! and i adore cherries tho I’ll have to use frozen ones as cherry season is months away here 🙂
I made this with blackberries because its what I had, and brought it to church where it was much enjoyed. I have a feeling I’ll be making it often this summer since it’s so easy to make. Love that its made with olive oil. Thanks!
Lily, thanks so much for giving my recipes a chance and I’m so glad this cake was well received. I have tried this recipe with a lot of fruits but surprisingly not yet blackberries–happy to know that it works, too! Thank you so much!!
This cake makes me wish I baked! And I even have a few bundt pans…