Description
Cherry Bundt Cake is a moist, tender dessert bursting with vibrant cherry flavor. Perfect for any occasion, it combines the sweetness of fresh or frozen cherries with a tender crumb, shaped beautifully in a bundt pan. Easy to make and adaptable to various dietary needs, this cake offers a delightful balance of fruitiness and richness that will leave everyone asking for seconds.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain full-fat yogurt (room temperature)
Main Flavor
- 1 1/2 to 2 cups fresh or frozen cherries (thawed and drained if frozen)
Instructions
- Prepare Your Pan and Preheat: Grease your bundt pan thoroughly with butter or non-stick spray, then lightly flour it to ensure the cake releases easily. Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to help evenly distribute the leavening agent.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy, incorporating air for a lovely rise.
- Add Eggs and Vanilla: Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for a warm, inviting aroma.
- Alternate Adding Flour and Sour Cream: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the dry ingredients. Blend gently to maintain a tender crumb.
- Fold in Cherries: Carefully fold the fresh or thawed frozen cherries into the batter, ensuring they remain intact and are evenly distributed throughout the cake.
- Bake and Cool: Pour the batter into the prepared bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Notes
- Use room temperature ingredients (butter, eggs, sour cream) for a smooth, cohesive batter.
- Ensure bundt pan is well greased and lightly floured to prevent sticking.
- If using canned cherries, drain well; if fresh, pat dry to avoid soggy batter.
- Fold ingredients gently to prevent a dense cake.
- Begin testing doneness 5-10 minutes before the end of the baking time as oven temperatures vary.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg