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
Scale
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.
