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
Scale
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.
