Sour Cherry Bundt Cake Recipes

SOUR CHERRY BUNDT CAKE RECIPE

Steps:

• Remove the seeds of sour cherries and cut each cherry into four,
• Beat the eggs and sugar until creamy,
• Add milk and vegetable oil and beat,
• Add flour gradually and whisk,
• After you add half of the flour, add the baking powder together with the flour and beat,
• Gradually add the remaining flour, check the consistency of the dough and beat,
• Add and mix almonds,
• Add and mix the cherries,
• Pour the mixture into a greased 21 cm bundt cake pan,
• Bake in a fully heated oven at 180 C degrees until the toothpick comes out clean,
• Remove the cake from the oven and wait until it cools completely and then remove out of the mold and slice.

SOUR CHERRY BUNDT CAKE

Steps:

• Make the cake. Preheat oven to 350 degrees F. Butter and flour a large Bundt pan (even if it is nonstick).
• In a medium bowl, stir together flour, baking powder, baking soda, and salt.
• In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work too. Beat in eggs one at a time followed by vanilla bean paste.
• Add the flour and milk alternately to the batter, beginning and ending with the flour. Mix until just combined.
• Make the streusel. In a medium bowl, stir together flour, brown sugar, cinnamon, and salt until combined. Add the oil and stir until clumps of various sizes form.
• Add about half the streusel to the bottom of the prepared Bundt pan. Spread half of the batter over the streusel. Sprinkle evenly with cherries, trying to keep them away from the edge of the pan to prevent them from burning. Top with the remainder of the streusel, followed by the remainder of the batter.
• Bake until a toothpick inserted in the center of the cake comes out with only a few moist crumbs, 50-60 minutes. Let cool about 15 minutes in the pan before carefully loosening the cake and inverting it onto a serving platter. Cool completely before slicing and serving.
• Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

SOUR CHERRY CAKE

Steps:

• Heat the oven to 325 degrees.
• Lightly butter and flour a 10-inch Bundt or tube pan and set it aside (or 2 loaf pans)
• In a small bowl, mix the cherries with 1/2 cup of the sugar. Let the mixture steep while you prepare the batter for the cake
• In a medium bowl, mix together the flour and salt. Set aside.
• Put the butter in the bowl of a standing mixer and beat on medium speed to combine.
• Add the remaining 3 cups of sugar, a half-cup at a time, and beat at high speed until light and airy, 5 full minutes
• Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
• Beat in the vanilla.
• Change the speed to medium and alternately add the flour and salt mixture and the mascarpone or sour cream, beginning and ending with the flour mixture. Mix until incorporated.
• Drain the cherries, reserving the syrup that collects in the bowl.
• With a rubber or silicon spatula, fold the cherries into the batter. Pour the batter into the prepared pan, and shake lightly to even out the top..
• Bake until cake is golden brown and a cake tester inserted in the cake comes out clean, 1 hour 15 minutes.
• While the cake is baking, put the reserved cherry syrup in a small saucepan and boil for about 5 minutes, or until slightly thickened. Strain and reserve the liquid.
• When the cake is done, place the pan on a cooling rack and cool for 20 minutes. Remove the cake from the pan.
• While it is still warm, brush the top and sides with the warm cherry syrup. The cake will absorb the syrup.
• Let the cake cool to room temperature. To serve, transfer the cake to a decorative platter or cake stand. Dust with confectioners' sugar

SOUR CREAM BUNDT CAKE

Steps:

• Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

CHERRY BUNDT CAKE

Steps:

• heat the oven to 325.
• In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
• Add the eggs one at a time and mix well after each one.
• gradually add 2 cups of the flour with baking powder.
• Mix well.
• Toss remaining 1/4 cup of flour with cherries and chopped nuts.
• Fold into the batter.
• Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
• Cool in wire rack for 5 minute then remove.
• Cool thoroughly.
• Combine icing sugar and milk, mix well and drizzle over the cake.
• Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.

CHERRY STREUSEL BUNDT CAKE

Steps:

• Drain cherries, set aside.
• Mix together brown sugar, nuts, and cinnamon; set aside.
• Sift together flour, salt, baking powder, and baking soda; set aside.
• Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
• Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
• Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture.
• Repeat layers a second and third time.
• Bake at 350° for 1 hour and 15 minutes or until cake tests done.