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Cherry Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 47 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cherry Bundt Cake is a moist and flavorful treat featuring tender chunks of maraschino cherries and a hint of almond extract for a delightful twist. Baked to perfection in a Bundt pan and topped with a light powdered sugar glaze, it’s an irresistible dessert perfect for gatherings or a special occasion.

Ingredients

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 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream

Additional Ingredients

  • 1 1/2 cups chopped maraschino cherries, drained and patted dry
  • 2 tablespoons cherry juice, reserved from the jar

Glaze

  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • Extra cherries for garnish (optional)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth batter.
  4. Add Eggs and Extracts: Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition to combine fully. Then mix in the vanilla and almond extracts.
  5. Combine Ingredients: Alternately add the dry ingredients and sour cream to the wet mixture in three parts, beginning and ending with the dry ingredients. Mix gently until just combined to keep the batter tender.
  6. Fold in Cherries: Carefully fold in the chopped maraschino cherries along with 2 tablespoons of reserved cherry juice to infuse extra cherry flavor throughout.
  7. Fill and Bake: Pour the batter evenly into the prepared Bundt pan and smooth out the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely, preventing condensation and sogginess.
  9. Prepare the Glaze: Whisk powdered sugar and milk together until smooth to create a light glaze.
  10. Glaze and Garnish: Drizzle the glaze over the cooled cake and garnish with extra maraschino cherries if desired for an added pop of color and sweetness.

Notes

  • For a more intense cherry flavor, substitute almond extract with cherry extract.
  • Adding white chocolate chips to the batter can provide a sweeter twist.

Find it online: https://slsrecipes.com/cherry-bundt-cake-recipe-2/