Cherry Bundt Cake
Indulge in the delightful flavors of this Cherry Bundt Cake, a show-stopping dessert that combines tender, buttery cake with bursts of luscious cherry filling. Perfectly moist and infused with aromatic vanilla and almond extracts, this easy-to-make bundt cake is a treat for the senses. The rich sour cream base ensures a soft crumb, while the cherry pie filling lends a sweet, fruity touch to every bite. Topped with a smooth powdered sugar glaze and optional crunchy chopped almonds, this cake is as visually stunning as it is delicious. Whether for a special occasion or an everyday indulgence, this cherry bundt cake is a crowd-pleasing masterpiece that's simple to bake and irresistibly good.
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 1 teaspoons vanilla extract
- 1.5 teaspoons almond extract
- 1 cups sour cream
- 1.5 cups cherry pie filling
- 1 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons chopped almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan with butter or non-stick spray. Lightly flour the pan and tap out any excess.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Reduce the mixer speed to low. Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition; do not overmix.
Gently fold in the cherry pie filling using a spatula, being careful not to overwork the mixture to avoid crushing the cherries.
Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan on the counter a few times to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack and allow it to cool completely.
While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth and pourable.
Once the cake is completely cool, drizzle the glaze evenly over the top. Garnish with chopped almonds, if desired.
Slice and serve. Enjoy your delicious cherry bundt cake!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 58.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
