Cherry Vodka Bundt

Catherine Cappiello Pappas


Between two layers of moist sour cream cake, are beautiful summer cherries soused in vodka. With a light streusel crust and simple vanilla drizzle, this seasonal treat is unbelievably simple to whip up in a pinch!

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5 Min
35 Min


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3 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
3 eggs
½ cup full fat milk
½ cup sour cream
½ cup butter
1 ½ cup sugar
2 cups bing cherries, pitted and chopped
¼ cup sobieski cherry vodka
¼ cup sugar
zest of 1 orange
2 tablespoons brown sugar
2 tablespoons white sugar
3 tablespoons all-purpose flour
2 tablespoons butter
icing drizzle:
¼ cup confectioner’s sugar
¼ teaspoons vanilla
2 tablespoons of milk or 2 tablespoons cherry vodka syrup

How to Make Cherry Vodka Bundt


  • 1In a small bowl combine cherries, vodka, sugar and orange zest. Toss together and let sit for up to 1 hour or refrigerate overnight.
    Preheat oven to 350 degrees.
    In the bowl of your stand mixer, beat butter, eggs, sugar, sour cream, milk, salt, and baking powder. Add flour in ¼ cup additions mixing on low until well combined. Pour about ½ of the syrup from the cherries into the batter. Mix again until incorporated.
    In a prepared bundt pan, pour 1/3 of the cake batter and spread evenly around the bottom of the pan with spatula. Spoon 1/3 of the cherries all over the first layer of batter. Repeat this process once more, ending with a final layer of cake batter. Be sure to reserve some cherries for garish if desired.
    In a small pan, melt butter with flour and sugars. Toss until a streusel forms. Scatter over the cake and bake for 35-40 minutes, or until cake tester comes out clean.
    Transfer cake to a wire rack and let cool for at least 30 minutes before transfer to a cake plate.
    In a small bowl, whisk up the icing and drizzle over bundt. Serve with reserved cherries or whipped cream.

Printable Recipe Card

About Cherry Vodka Bundt

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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