If you are looking for a delightful way to celebrate the sweet, tart flavor of cherries, this Cherry Bundt Cake Recipe is your new best friend in the kitchen. Combining moist, tender crumb with bursts of luscious cherries and a hint of almond, this cake is irresistibly charming and perfect for any occasion. Its vibrant colors and rich flavor profile will have everyone asking for seconds, making it a true standout dessert that feels both cozy and indulgent.
Ingredients You’ll Need
The beauty of the Cherry Bundt Cake Recipe lies in its wonderful balance of simple, wholesome ingredients that come together to create something truly special. Each ingredient plays a crucial role in texture, taste, and appearance, ensuring a moist, flavorful cake with just the right amount of cherry brightness.
- 2 1/2 cups all-purpose flour: The foundation providing structure to the cake while keeping it tender.
- 2 teaspoons baking powder: Helps the cake rise beautifully and stay fluffy.
- 1/2 teaspoon baking soda: Adds a lift and balances the acidity from the sour cream and cherries.
- 1/2 teaspoon salt: Enhances all the flavors, making each bite sing.
- 1 cup unsalted butter, softened: Adds richness and keeps the crumb tender and moist.
- 1 1/2 cups granulated sugar: Delivers sweetness and helps create a lovely golden crust.
- 3 large eggs: Bind everything together and provide structure while adding richness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor.
- 1 teaspoon almond extract: Perfectly complements the cherries with a subtle nutty aroma.
- 1 cup sour cream: Adds moisture and a slight tang that makes the cake irresistibly tender.
- 1 1/2 cups fresh or frozen pitted cherries: The star ingredient, offering juicy bursts of natural fruitiness in every bite.
- 1/4 cup chopped pecans or walnuts (optional): Adds delightful crunch and a nutty twist to the texture.
- Powdered sugar or glaze for topping (optional): Provides a pretty, sweet finishing touch to make your cake shine.
How to Make Cherry Bundt Cake Recipe
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 10-inch Bundt pan thoroughly—this step ensures your beautiful cake releases easily without sticking, preserving those signature ridges.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This prep sets the stage for a perfectly leavened cake with even texture, so take a moment to mix these well for consistent results.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—this step is crucial as it incorporates air, lending the cake its tender crumb. Patience here translates directly to cake perfection!
Step 4: Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition to keep the batter smooth and emulsified. Then stir in the vanilla and almond extracts—they infuse that comforting aroma and flavor that makes this bundt cake so special.
Step 5: Incorporate Flour Mixture and Sour Cream
Alternately add the dry flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix gently until just combined to avoid overworking the batter, which keeps the texture light and tender.
Step 6: Fold in Cherries and Nuts
Gently fold in the cherries and, if using, the chopped pecans or walnuts. This step distributes the juicy fruit and crunchy nuts evenly through your cake without squishing the cherries, preserving those delightful bursts of flavor.
Step 7: Bake Your Cake
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point is pure joy!
Step 8: Cool and Finish
Let the cake cool in the pan for 15 minutes to set, then invert it onto a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle your favorite glaze on top for an elegant finish.
How to Serve Cherry Bundt Cake Recipe
Garnishes
Fresh cherries or a light dusting of powdered sugar make perfect garnishes, adding a pop of color and a little extra sweet touch. For a show-stopping look, drizzle a simple glaze made with powdered sugar and lemon juice to enhance the cake’s flavor beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries on the side can also brighten the experience with an extra burst of fruitiness, making it a well-rounded dessert offering.
Creative Ways to Present
For a fun twist, serve slices alongside a warm fruit compote or a drizzle of chocolate sauce. You can also present it as individual mini bundt cakes for parties, allowing each guest to enjoy their own charming portion of the Cherry Bundt Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake pieces tightly in plastic wrap or store them in an airtight container to keep them moist and fresh at room temperature for up to three days. This way, none of that delicious flavor will go to waste.
Freezing
The Cherry Bundt Cake Recipe also freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then in foil, or place slices in freezer bags. Freeze for up to two months, and when ready to enjoy, thaw overnight in the refrigerator.
Reheating
If you like your cake slightly warm, gently reheat slices in the microwave for about 15 to 20 seconds or warm the whole cake at low oven heat. This step revives the flavors and gives the cake an extra cozy feeling.
FAQs
Can I use frozen cherries in the Cherry Bundt Cake Recipe?
Absolutely! Just make sure to thaw them fully and drain any excess liquid to prevent the batter from becoming soggy. Frozen cherries work wonderfully and are convenient year-round.
Is it necessary to use both vanilla and almond extracts?
Using both extracts creates a complex flavor profile where the almond highlights the cherry’s natural notes while vanilla adds warmth. However, if you prefer, you can use just one based on your taste.
Can I substitute sour cream with something else?
While sour cream provides moisture and tang, you can substitute it with Greek yogurt or buttermilk in equal amounts. These maintain the tender texture and subtle tanginess of the cake.
How can I tell when the cake is done baking?
The best test is inserting a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, your cake is perfectly baked. Avoid opening the oven door too early to prevent collapse.
What type of nuts pair best with this Cherry Bundt Cake Recipe?
Chopped pecans or walnuts complement the flavors wonderfully with their mild nuttiness and slight crunch, enhancing texture without overpowering the cherry taste.
Final Thoughts
There is something truly special about this Cherry Bundt Cake Recipe that makes it a favorite for gatherings, cozy afternoons, or anytime you want a slice of joy. With every bite, you experience the perfect harmony of tender cake, juicy cherries, and lovely almond notes. I can’t wait for you to try this recipe and discover how effortlessly it becomes a treasured classic in your home just like it is in mine.
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Cherry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Bundt Cake is a moist and flavorful dessert featuring juicy cherries and a tender crumb, enhanced with almond and vanilla extracts. Perfect for gatherings or a special treat, it boasts a beautiful bundt shape and can be topped with a simple powdered sugar dusting or a sweet glaze.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sour cream
Add-ins
- 1 1/2 cups fresh or frozen pitted cherries (if frozen, thawed and drained)
- 1/4 cup chopped pecans or walnuts (optional)
Topping (optional)
- Powdered sugar or glaze for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender cake.
- Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and almond extract for flavor.
- Combine Batter: Alternately add the dry flour mixture and sour cream to the creamed mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Fold in Cherries and Nuts: Carefully fold the pitted cherries and, if using, chopped pecans or walnuts into the batter to distribute evenly without crushing the fruit.
- Pour Batter into Pan: Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
- Bake: Bake the cake in the preheated oven for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes after baking. Then, invert the bundt pan onto a wire rack to let the cake cool completely.
- Serve with Topping: Just before serving, dust the cake with powdered sugar or drizzle with your favorite glaze, if desired, to enhance sweetness and presentation.
Notes
- Use fresh cherries if available for the best flavor, but thawed frozen cherries work well too.
- To prevent the cherries from sinking to the bottom, toss them in a little flour before folding into the batter.
- You can substitute sour cream with Greek yogurt for a healthier alternative.
- For a nut-free version, simply omit the chopped pecans or walnuts.
- This cake keeps well covered at room temperature for up to 3 days or refrigerate for up to 5 days.
