Description
Indulge in the delightful sweetness of this Cherry Bundt Cake, a moist and flavorful dessert that combines the rich taste of maraschino cherries with a hint of almond. Perfect for any occasion, this cake is sure to impress your guests with its tender crumb and beautiful cherry garnish.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups maraschino cherries, chopped and well-drained
- 2 tablespoons maraschino cherry juice
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- Extra cherries for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
- Mix Wet Ingredients: Cream butter and sugar, add eggs one at a time, then mix in vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, alternating with sour cream.
- Add Cherries: Fold in chopped cherries and cherry juice.
- Bake: Pour batter into pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool in pan for 15 minutes, then transfer to a wire rack. Whisk powdered sugar and milk for glaze, then drizzle over cake and garnish with cherries.
Notes
- For a richer flavor, substitute some sour cream with Greek yogurt.
- Ensure cherries are well-drained and dried to prevent excess moisture in the batter.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 33 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
