Are you drained of all my cherry recipes but? I am hoping no longer. I will never own ample cherries. I spend them new for breakfast. Proceed them into my oatmeal. Snack on them. Add them to kale salads. And naturally, I bake with them a lot.
Sadly cherry season is readily coming to an discontinuance. It does so all of sudden. One week the stores are stout of cherries at moderately low costs (no longer rather as primary whereas you take eight kilos of them, however mute), and the next they’re long gone. Replaced by grapes.
Don’t procure me detestable, grapes will most most likely be pleasant too. They’re fun to snack on, roast, and bake with, however cherries are the form of treat. One we haven’t even learned learn the formula to grow One year spherical as a replace of nearly the entire numerous accomplish in the retailer.
This is in all likelihood the final of my cherry recipes … till subsequent One year. Now we’ll marvelous own to focal level on peaches and blueberries, sooner than gearing up for apple season. Let’s no longer procure too far sooner than ourselves although, right here’s one tasty cherry recipe.
I made this for the first time four years previously. I’ve been looking to accomplish it for the blog since, however I never got around to it. I couldn’t let this One year scramble by with out it.
Sour Cherry Bundt Cake is goal primary the cake of my dreams. The tender, exquisite crumb vanilla cake is surrounded by crumb topping. Obvious, the recipe says to handiest exercise about a of it, however who doesn’t desire additional crumb topping? Oh, and then there are these small ruby crimson cherries. They add a splash of tart, colorful taste and positively pack a punch of juice.
Sooner than you retire cherries for the summer season, accomplish this cake. And in the event that they’ve already long gone out of season, get hold of up some frozen ones. I secure thawed, drained cherries would work marvelous exquisite.
Total Time: 1 hour 20 minutes
Yield: 8–10 servings 1x
Cake
- 1 stick unsalted butter, room temperature
- 2 cups all-reason flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 2 smooth eggs
- 1 tablespoon vanilla bean paste
- 1 cup milk (I primitive almond, exercise what you cherish)
- 2 cups bitter cherries, pitted
Streusel
- 2 ¼ cups al-reason flour
- ¾ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup canola oil
Instructions
- Function the cake. Preheat oven to 350 levels F. Butter and flour a smooth Bundt pan (even when it’s miles nonstick).
- In a medium bowl, hotfoot collectively flour, baking powder, baking soda, and salt.
- In a smooth bowl, cream butter and sugar till light and fluffy. I did this by hand, however a hand or stand mixer will work too. Beat in eggs one at a time adopted by vanilla bean paste.
- Add the flour and milk alternately to the batter, origin and ending with the flour. Mix till marvelous mixed.
- Function the streusel. In a medium bowl, hotfoot collectively flour, brown sugar, cinnamon, and salt till mixed. Add the oil and hotfoot till clumps of various sizes make.
- Add about half of the streusel to the bottom of the ready Bundt pan. Spread half of of the batter over the streusel. Sprinkle evenly with cherries, trying to preserve them faraway from the fringe of the pan to terminate them from burning. High with the remainder of the streusel, adopted by the remainder of the batter.
- Bake till a toothpick inserted in the middle of the cake comes out with handiest about a moist crumbs, 50-60 minutes. Let cool about quarter-hour in the pan sooner than fastidiously loosening the cake and inverting it onto a serving platter. Frigid entirely sooner than cutting and serving.
- Cake could well very successfully be saved in an airtight container at room temperature for up to three days or frozen in pieces, wrapped in parchment and foil and placed in a zipper get hold of for up to three months. Thaw at room temperature for roughly an hour or in the microwave for roughly 30 seconds.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 20 minutes
- Cook Time: 1 hour
