Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

Grease 6 mini bundt cake baking dishes with nonstick baking spray.

Step 3

In a mixing bowl, cream together the sugar and butter for 3 minutes.

Step 4

Mix in the eggs one at a time, followed by vanilla and almond extract.

Step 5

In a separate bowl, mix all the dry ingredients (flour, baking soda, salt, and baking powder) and add them to the wet ingredients.

Step 6

Swirl in the cherry jam.

Step 7

Pour the batter into the prepared bundt cake baking dishes.

Step 8

Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Allow the cakes to cool completely.

Step 10

In a mixing bowl, whisk together almond extract, heavy cream, egg yolks, vanilla extract, and sugar until smooth.

Step 11

Transfer the mixture to a small stockpot and place it over low heat.

Step 12

Whisk the mixture continuously until slightly thickened.

Step 13

Pour the creme anglaise into a glass bowl and allow it to partially cool.

Step 14

When serving the cakes, fill the center of each bundt cake with creme anglaise.

Step 15

Top with sliced almonds.

Step 16

Enjoy!