Cherry Bundt Cake
A moist, tender bundt cake studded with juicy cherries and finished with a sweet glaze. Perfect for dessert or a special treat.
- Total time
- 55 min
- Servings
- 10
- Calories
- 320
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup milk
- 1.5 cups cherries
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan with butter or nonstick spray.
- 2
In a medium bowl, whisk together the 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt.
- 3
In a large bowl, cream the 1/2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes.
- 4
Beat in the 2 eggs one at a time, then stir in the 3/4 cup milk until combined.
- 5
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the 1.5 cups cherries.
- 6
Pour batter into the prepared pan and bake until a toothpick comes out clean, 35-40 minutes. Cool in pan for 10 minutes, then invert onto a wire rack.
- 7
Once cool, drizzle with glaze (mix 1 cup powdered sugar with 2 tbsp milk) and top with extra cherries if desired.
Tools you’ll need
- Bundt pan
- Mixing bowls
- Whisk
- Electric mixer
- Wire rack
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