Cherry Pecan Cake
Treat yourself to the irresistible charm of this Cherry Pecan Cake, a delightful fusion of tart dried cherries and crunchy pecans baked to perfection in a moist, velvety batter. Crafted with sour cream for a rich texture and enhanced by the warm, buttery flavor of pecans, this Bundt cake is perfect for any occasion—from festive gatherings to cozy tea times. The sweetness is perfectly balanced with a subtle hint of vanilla, while the optional dusting of powdered sugar adds a touch of elegance to its presentation. With just 20 minutes of prep time and a stunningly simple method, this homemade cake is sure to become a family favorite. Whether enjoyed fresh from the oven or the next day, every bite delivers a heavenly combination of textures and flavors that will have everyone asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 1 cup Chopped pecans
- 1 cup Chopped dried cherries
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or tube pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and add the dry flour mixture in three additions, alternating with the sour cream in two additions. Begin and end with the dry ingredients. Mix just until combined.
Fold in the chopped pecans and dried cherries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
If desired, lightly dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
6071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.9 g | 440% | |
| Saturated Fat | 165.7 g | 828% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 2571 mg | 112% | |
| Total Carbohydrate | 716.3 g | 260% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 444.6 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 630 mg | 48% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1610 mg | 34% | |
*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.
