If you’re on the lookout for a dessert that beautifully combines the tart juiciness of cherries with the tender crumb of a buttery cake, you have to try this delightful Cherry Bundt Cake Recipe. This cake is an irresistible celebration of flavors and textures that come together in a gorgeous bundt shape, perfect for sharing with friends or savoring a quiet moment at home. Moist, flavorful, and with a subtle almond essence, it’s the kind of recipe that turns a simple occasion into something special.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Cherry Bundt Cake Recipe. Each component plays a crucial role, from the richness of butter to the brightness of fresh cherries, ensuring every bite is balanced and satisfying.
- All-purpose flour: Provides the sturdy yet tender structure that holds the cake together perfectly.
- Baking powder and baking soda: These leavening agents give your cake that lovely rise and fluffy texture.
- Salt: Enhances the sweetness and rounds out the flavors in the cake.
- Unsalted butter: Adds rich moisture and buttery flavor without overpowering the cherries.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Eggs: Bind everything together while adding richness.
- Vanilla and almond extracts: Pump up the flavor with warm, nutty notes that complement cherries beautifully.
- Sour cream: Keeps the cake moist and adds a gentle tang that brightens every bite.
- Fresh or frozen pitted cherries: The star ingredient, providing juicy bursts of fruity goodness.
- Chopped pecans or walnuts (optional): Introduce crunch and earthiness, making the texture even more delightful.
- Powdered sugar or glaze (optional): For that final touch of sweetness and an attractive finish.
How to Make Cherry Bundt Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when the batter is ready. Grease and flour a 10-inch bundt pan thoroughly to ensure your cake releases easily after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and seasoning throughout the cake, setting the stage for perfect texture.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step incorporates air, which helps make your cake tender and light.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition to fully incorporate them and maintain that fluffy batter. Then stir in the vanilla and almond extracts, building rich layers of flavor.
Step 5: Combine Wet and Dry Ingredients
Alternately add the flour mixture and sour cream to your butter mixture, starting and ending with the flour. Mix gently until just combined to avoid overworking the batter, which keeps your cake tender.
Step 6: Fold in Cherries and Nuts
Carefully fold in the fresh or thawed cherries and the chopped pecans or walnuts if you’re using them. This step ensures the cherries stay intact, offering juicy pockets in every slice.
Step 7: Bake the Cake
Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This confirms perfect doneness without overbaking.
Step 8: Cool and Decorate
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with glaze for a lovely presentation and extra sweetness.
How to Serve Cherry Bundt Cake Recipe
Garnishes
Simple garnishes like a light dusting of powdered sugar or a thin glaze can elevate the Cherry Bundt Cake Recipe with a beautiful and photogenic finish. Fresh cherries or chopped nuts sprinkled on top can add color and texture for eye-catching appeal.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, which complements the cherries’ tartness and enhances the cake’s moist richness. Fresh berries or a light berry coulis can also brighten the plate and add freshness.
Creative Ways to Present
Consider serving the cake in individual slices with a small drizzle of cherry syrup or almond liqueur for an elegant touch. For gatherings, pairing with a pot of fresh brewed coffee or a glass of sparkling wine makes every bite feel celebratory.
Make Ahead and Storage
Storing Leftovers
Store leftover Cherry Bundt Cake Recipe in an airtight container at room temperature for up to two days. This keeps the cake moist and fresh, perfect for indulging in a late afternoon treat.
Freezing
You can freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw it overnight in the refrigerator and bring it to room temperature before serving to enjoy that fresh-from-the-oven feel.
Reheating
To bring warmth back to your slice, heat it gently in the microwave for 15 to 20 seconds or warm it briefly in a low oven. This softens the cake and releases those wonderful flavors and aromas once more.
FAQs
Can I use frozen cherries for this Cherry Bundt Cake Recipe?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in the batter, which can affect texture.
What if I don’t have almond extract?
If almond extract isn’t on hand, you can skip it or replace it with an equal amount of vanilla extract for a subtle flavor difference that still tastes amazing.
Can I substitute sour cream with something else?
Yes, plain Greek yogurt or buttermilk can be used as alternatives to sour cream, as they provide similar moisture and tanginess to the cake.
How do I know when the cake is done?
The best way is to insert a toothpick into the center; if it comes out clean or with just a few crumbs, your cake is perfectly baked and ready to come out of the oven.
Can I make this cake gluten-free?
With some adjustments, like using a gluten-free all-purpose flour blend, this Cherry Bundt Cake Recipe can be adapted to be gluten-free, but results may vary slightly in texture.
Final Thoughts
This Cherry Bundt Cake Recipe is truly a gem for any baking enthusiast or cherry lover. Its perfect balance of flavors, moist crumb, and charming bundt shape make it a standout dessert that’s as stunning to serve as it is delicious to eat. Don’t hesitate to make this cake your next go-to for celebrations or cozy weekends—you’ll be delighted every time you slice into it.
Print
Cherry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Bundt Cake is a moist, tender dessert bursting with fresh or frozen cherries and a subtle almond and vanilla flavor. Baked in a classic bundt pan, it features a tender crumb enhanced by sour cream and a light touch of nuts for texture. Perfect for gatherings or a special treat, this cake can be served plain, dusted with powdered sugar, or drizzled with a glaze.
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 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
- 1 1/2 cups fresh or frozen pitted cherries (if frozen, thawed and drained)
- 1/4 cup chopped pecans or walnuts (optional)
Topping
- Powdered sugar or glaze for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking and ensure an even bake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This helps distribute the leavening agents evenly throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender cake texture.
- Add Eggs and Extracts: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition to fully incorporate. Then stir in the vanilla and almond extracts for flavor.
- Combine Wet and Dry Mixtures: Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour. Mix each addition gently and just until combined to avoid overmixing, which can toughen the cake.
- Fold in Cherries and Nuts: Gently fold in the pitted cherries and chopped nuts if using. Be careful not to break the cherries to keep the batter evenly studded.
- Pour Batter into Pan: Transfer the batter into the prepared bundt pan, smoothing the top evenly with a spatula to ensure it bakes uniformly.
- Bake: Bake for 50–60 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back lightly when touched.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely. This prevents sogginess and keeps the bundt cake’s shape intact.
- Add Topping: Once completely cooled, dust the cake with powdered sugar or drizzle with your preferred glaze before serving for an elegant finish.
Notes
- Make sure to thaw and drain frozen cherries thoroughly to avoid excess moisture that can affect the cake texture.
- Use room temperature eggs and butter for better mixing and a smoother batter.
- Do not overmix once you combine wet and dry ingredients; overmixing may cause a dense cake.
- Optional nuts add texture, but can be omitted for a nut-free version.
- For a glaze, mix powdered sugar with a little milk or lemon juice until smooth and drizzle over cooled cake.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated for a week.
