Description
This Cherry Bundt Cake is a moist, tender dessert bursting with juicy cherries and a hint of almond. Made with a creamy sour cream batter and studded with fresh or frozen cherries and optional nuts, it’s perfect for any occasion. Topped with a dusting of powdered sugar or a drizzle of glaze, this classic cake is sure to delight family and friends.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to ensure easy release of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cake texture.
- Add Eggs and Extracts: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition for thorough mixing. Stir in vanilla and almond extracts for flavor.
- Combine Flour Mixture and Sour Cream: Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture. Stir gently just until combined to avoid overmixing, which can make the cake dense.
- Fold in Cherries and Nuts: Carefully fold in the pitted cherries and chopped nuts if using, ensuring even distribution without breaking up the cherries too much.
- Pour and Smooth Batter: Pour the batter into the prepared bundt pan and smooth the top with a spatula for an even surface to promote uniform baking.
- Bake the Cake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the bundt pan for 15 minutes to set, then carefully invert it onto a wire rack to cool completely to prevent moisture buildup.
- Add Topping: Once completely cooled, dust the cake with powdered sugar or drizzle with your favorite glaze before serving to add a sweet finishing touch.
Notes
- Use fresh or frozen cherries; if using frozen, thaw and drain well to prevent excess moisture in the batter.
- Chopped pecans or walnuts add a nice crunch but are optional.
- Ensure your butter is softened, not melted, for proper creaming.
- Be careful not to overmix after adding the flour to keep the cake light and fluffy.
- You can replace almond extract with a little extra vanilla extract if preferred.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.
