Cherry Kirsch Bundt for #BundtaMonth

Cherry is the theme for this month’s Bundt and I first wanted to do Black Forrest Mini Bundts as that is my hubby’s fav but it was already taken. Not a problem, then I was going to get Cherry Grand Marnier but found Kirsch in the cupboard. I also wanted to try a swirl inside the cake so I bought some cherry pie filling. Off I went to create!!!

Cherry Kirsch Bundt

I also wanted to glaze it with a simple butter/kirsch glaze to bring out the shine. I was amazed how well it turned out and even the swirl worked for my first attempt!!

Cherry Kirsch Bundt 3

Cherry Kirsch

This cake was so moist and flavorful. A real hit with everyone. It makes a perfect coffee cake too, to serve at a brunch or breakfast. I hope you try this easy and delicious cake. ENJOY!!!

Cherry Kirsch Bundt for #BundtaMonth
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A delicious cake for anytime of the day!!
Ingredients
  • ½ cup butter, softened
  • 1⅓ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 Tbsp. Kirsch
  • 2 cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • ½ cup cherry pie filling
Glaze
  • ¼ cup butter
  • ⅛ cup water
  • ½ cup sugar
  • ¼ cup Kirsch
Instructions
  1. Preheat oven to 350F. Grease and flour bundt pan.
  2. In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy. Add eggs, vanilla extract and Kirsch and blend. Mix flour with the salt and baking soda and add to the mixture. Mix in the sour cream. Beat for 2 min. scraping down the bowl often.
  3. Pour the ½ the batter into the prepared cake pan. Place the cherry pie filling into the middle of the batter creating a ring completely around the bundt pan but staying in the center of the batter. Place the remaining batter on top and smooth out slightly. Bake for 45-55 min. until done. Using a cake tester if possible.
  4. Cool in pan and then invert onto a cooling rack to glaze.
  5. Place all the glaze ingredients in a small pan and heat until the sugar is dissolved and the butter is melted. Remove from heat and brush onto cake. Let cake rest between coats to absorb some of the glaze. Continue glazing until the mixture is gone.

 

Ready for more cherry cakes? Look at these recipes by the talented and fabulous #BundtAMonth bakers:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use cherries – and bake us a Bundt for March
  • Post it before April 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Happy Baking!

 

Yum

Comments

  1. Stacy says

    I love that you changed up the recipe as you dug through the cupboards! Kirsch is perfect for this beautiful cake and your glaze is lovely and so shiny. Delicious!

  2. Renee says

    I’ve been waiting on this recipe because I have a bottle of Kirsch that I brought back from Germany and want to bake with it. Thanks for sharing it!

  3. Anne@FromMySweetHeart says

    Tara…..I LOVE that butter/Kirsch glaze you put on that cake! That really adds such a beautiful shine! Your cake looks just fabulous and I really love your beautiful cake stand and plates, too! : )

  4. Lora @cakeduchess says

    I love the simplicity of that pretty Kirsch glaze. Such a lovely cherry filling. I love every thing about your bundt, Tara. Thank you for being a part of #BundtaMonth!

  5. Min says

    You bake the most perfect bundt cakes! Yum! I’m not sure if I told you, but I recently purchased a bundt cake pan so I can bake them for myself. Of course, it won’t look as beautifully moist and glossy like yours, but I’m going to certainly give it a shot! ;)

  6. [email protected] says

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

  7. Kate@Diethood says

    Oh my!!! I just saw the ingredients – cherry pie filling and sour cream – and I fell off my chair!!! This must have been one of the most amazing cakes, ever, right?!?! YUM!

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