Cherry Streusel Bundt Cake
Bursting with sweet, juicy cherries and topped with a buttery cinnamon streusel, this Cherry Streusel Bundt Cake is the perfect dessert for any occasion. The moist, tender cake is made with sour cream for a rich texture, while the ribbon of streusel running through the center and the crumble topping add irresistible flavor and crunch. Whether you use fresh or frozen cherries, this stunning bundt cake is easy to bake and looks gorgeous on any dessert table. Dust with powdered sugar for an elegant finish, and serve this delightful treat at brunches, holidays, or family gatherings. Perfect for cherry lovers, this recipe blends classic flavors with bakery-style sophistication for a show-stopping dessert!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen cherries (pitted and halved)
- 0.5 cup all-purpose flour (for streusel)
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter (cold, cubed, for streusel)
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a standard bundt pan.
In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1.5 cups of granulated sugar, 1 tablespoon of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt.
Add 1 cup of softened unsalted butter to the dry ingredients and mix using an electric mixer until the mixture resembles coarse crumbs.
Add 3 large eggs, one at a time, mixing well after each addition.
Stir in 2 teaspoons of vanilla extract and fold in 1 cup of sour cream until the batter is smooth and well combined.
Gently fold in 2 cups of pitted and halved cherries, taking care not to overmix.
In a small bowl, prepare the streusel topping by combining 0.5 cups of all-purpose flour, 0.5 cups of brown sugar, and 1 teaspoon of ground cinnamon. Work in 0.25 cups of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour half of the batter into the prepared bundt pan and spread it evenly. Sprinkle half of the streusel mixture over the batter.
Repeat with the remaining batter and streusel, ensuring the top is evenly covered.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely.
Optional: Once the cake has cooled completely, dust the top with 2 tablespoons of powdered sugar for a decorative finish.
Slice and serve. Enjoy your Cherry Streusel Bundt Cake!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 41.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 142 mg | 3% | |
*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.
