Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

cherry vodka bundt

LadyGourmet avatar
Recipe by
Catherine Cappiello Pappas
@LadyGourmet
Amityville, NY

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!

►
yield 10 serving(s)
prep time 5 Min
cook time 35 Min
method Bake

Ingredients For cherry vodka bundt

  • cake:
  • 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
  • cherries:
  • 2 cups bing cherries, pitted and chopped
  • ¼ cup sobieski cherry vodka
  • ¼ cup sugar
  • zest of 1 orange
  • streusel:
  • 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

  • 1
    In 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT