Description
The Cherry Bundt Cake is a visually stunning and irresistibly delicious dessert featuring moist, tender cake batter bursting with sweet cherries, baked to perfection in a classic Bundt pan. Perfectly balancing fruity sweetness and rich cake texture, it is ideal for family gatherings, celebrations, or a cozy kitchen indulgence.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk or buttermilk
Fruit
- 2 cups sweet cherries (fresh or frozen, pitted)
Instructions
- Prepare Your Bundt Pan: Generously grease your Bundt pan with butter or non-stick spray, then lightly dust it with flour to prevent sticking and ensure the cake’s design pops after baking.
- Mix the Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents for uniform rising.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until light and fluffy to incorporate air and achieve a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then add vanilla extract for depth and warmth in flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk (or buttermilk) to the creamed mixture, beginning and ending with the dry ingredients. Stir gently to avoid overmixing, which can make the cake dense.
- Fold in Cherries: Gently fold in the pitted sweet cherries, distributing them evenly without breaking to create juicy pockets throughout the cake.
- Bake and Cool: Pour the batter into the prepared Bundt pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- Use room temperature ingredients to ensure smoother batter and better mixing.
- Don’t overmix the batter to avoid a tough cake texture.
- Remove pits from cherries carefully or use pre-pitted cherries.
- If using frozen cherries, thaw and drain well to prevent excess moisture.
- Allow the cake to cool slightly before removing from the pan to avoid breaking.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg