Description
Indulge in the sweet and tangy flavors of this Cherry Bundt Cake. Moist and tender, this cake is studded with juicy maraschino cherries and topped with a delicate glaze. Perfect for any occasion!
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups chopped maraschino cherries, drained and patted dry
- 2 tablespoons maraschino cherry juice
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C) and grease/flour a 10-cup bundt pan.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Incorporate eggs, sour cream, milk, vanilla extract, almond extract, and cherry juice.
- Combine Wet and Dry: Gradually mix in the dry ingredients, then fold in chopped cherries.
- Bake: Pour batter into pan and bake for 50-60 minutes.
- Cool and Glaze: Cool cake, then drizzle with a glaze made from powdered sugar and milk.
Notes
- Pat cherries dry to prevent excess moisture.
- Substitute Greek yogurt for sour cream if desired.
- Enhance cherry flavor with cherry extract.
