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1
Preheat the oven to 350F Coat a 12-cup Bundt pan with cooking spray, then dust with flour.
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2
To prepare the cake: Toast the almonds in a large deep skillet over medium heat, stirring often, for about 3 minutes or until lightly golden.
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3
Tip into a bowl and set 1/2 cup aside.
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4
Combine 1 1/2 cups of the almonds and 1/2 cup of the sugar in a food processor fitted with a metal blade.
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5
Process until the almonds are finely ground.
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6
Combine the ground almonds, flour, baking powder, baking soda, salt, and remaining 1 cup sugar in a large bowl.
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7
Add the buttermilk, eggs, egg whites, oil, lemon juice, and almond extract.
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8
Whisk until well combined.
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9
Fold in the blueberries, raspberries, and cherries.
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10
Pour the batter into the prepared pan.
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11
Bake in the center of the oven for 65 to 70 minutes or until a wooden toothpick inserted into the cake comes out clean.
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12
Place pan on a rack and let cool for 15 minutes.
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13
Remove the cake from the pan, transfer to the rack, and let cool completely.
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14
To prepare the glaze: Combine the confectioners' sugar and buttermilk in a bowl and stir until dissolved.
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15
Spoon over the cake.
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16
Coarsely chop the reserved 1/2 cup almonds and sprinkle over the top of the cake onto the glaze.
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17
Let set at least 15 minutes before serving.
