Description
A moist and tender cherry bundt cake bursting with juicy cherries and a hint of almond, finished with a simple glaze or powdered sugar dusting.
Ingredients
Scale
- 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)
- Powdered sugar or glaze for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
- Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Mix until just combined.
- Gently fold in cherries and nuts if using.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle glaze before serving, if desired.
Notes
- Use fresh cherries in season or thaw frozen for best flavor.
- Almond extract enhances the cherry flavor wonderfully but can be omitted.
- For glaze: mix powdered sugar with a little milk or lemon juice until drizzly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg