Cherry Bundt Cake

Deliciously light and moist German Bundt Cake with Cherries and Almonds.

Course Dessert

Cuisine German

Keyword Bundt Cake, easy baking

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 367kcal

Author Maike Corbett

Preheat the oven to 350° Fahrenheit. Grease a 9½-inch bundt cake pan.
Defrost the cherries. Use a paper towel and pat dry to remove the excess moisture. Give the cherries a light dusting of flour. Set aside.

In a large bowl beat butter and sugar with an electric mixer until creamy. Add eggs, vanilla extract, sour cream, and lemon juice and continue to beat until well combined.
Slowly add self-rising flour and continue to beat until the batter is smooth and creamy. Scrape the sides of the bowl to make sure the batter is well combined.
Fold the flour-dusted cherries and sliced almonds into the batter. Be sure not to overwork the batter at this point. The goal is just to evenly distribute the cherries and almonds.

Pour the batter into the greased bundt cake pan and bake for 50-55 minutes at 350° Fahrenheit.

Use a wooden toothpick to check for doneness. Once done remove the cake from the oven and allow it to cool for 20 minutes.
Invert the cake pan onto a wire cooling rack. Allow the cake to cool completely. Dust the cake with powdered sugar.

Make sure the butter is at room temperature.
Allow the cherries to drain properly and remove as much excess moisture as possible.
To keep the cherries from clumping together, sprinkle them with flour before adding to the batter.
UPDATE 11/21: When I originally shared this recipe I used Morello cherries in light syrup. This product has been difficult to get (Trader Joe's has discontinued them) and I am now recommending frozen pitted cherries (fresh if in season).