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 this Cherry Kirsch Bundt for #BundtaMonth!!!
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!!
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
A delicious cake for anytime of the day!!
Ingredients
- 1/2 cup butter, softened
- 1 1/3 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 Tbsp. Kirsch
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sour cream
- 1/2 cup cherry pie filling
Glaze
- 1/4 cup butter
- 1/8 cup water
- 1/2 cup sugar
- 1/4 cup Kirsch
Instructions
- Preheat oven to 350F. Grease and flour bundt pan.
- 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.
- Pour the 1/2 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.
- Cool in pan and then invert onto a cooling rack to glaze.
- 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 the cake. Let cake rest between coats to absorb some of the glaze. Continue glazing until the mixture is gone.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 429Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 87mgSodium: 376mgCarbohydrates: 60gFiber: 1gSugar: 37gProtein: 5g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Ready for more cherry cakes?
Look at these recipes by the talented and fabulous #BundtAMonth bakers:
- Black Forest Mini Bundt Cakes by Kim at Cravings of a Lunatic
- Cherry Blueberry Cheesecake Bundt by Stacy at Food Lust People Love
- Cherry Bundt Cake by Kate at Diethood
- Cherry Bundt Cake by Veronica at My Catholic Kitchen
- Cherry Filled Bundt Cake with Chocolate Cherry Drizzle by Heather at Hezzi D’s Books and Cooks
- Cherry Kirsch Bundt by Tara at Noshing With The Nolands
- Cherry Pecan Bundt Cake by Renee at Magnolia Days
- Chocolate Cherry Coke Cake by Jennie at The Messy Baker Blog
- Lemon Cherry Bundt Cake with Lemon Glaze by Anita at Hungry Couple
- Mahlab Vanilla Bundt Cake by Laura at The Spiced Life
- White Chocolate Black Cherry Yogurt Bundt Cake by Karen at In the Kitchen With KP
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!
Comments & Reviews
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!
Noshing with the Nolands says
Thanks so much Stacy, I did love the Kirsch with this bundt!!
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!
Noshing with the Nolands says
Thanks Renee, I hope you enjoy this bundt!!
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! : )
Noshing with the Nolands says
Thanks so much Anne!!
Liz says
LOVE the swirl! This is one gorgeous Bundt cake!
Noshing with the Nolands says
Thank you Liz!!
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!
Noshing with the Nolands says
Thanks so much Lora, I am sure loving being part of it too!!
Catherine says
This looks lovely, very beautiful photography.
Noshing with the Nolands says
Thanks so much Catherine!!
veronica gantley says
Beautiful. And it looks SO delicious! What a great bundt the Kirsch glaze makes it look uber moist, And your photos make me want to jump through the screen!
Noshing with the Nolands says
Thanks so much Veronica, it was a tasty bundt!
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! 😉
Noshing with the Nolands says
Thanks so much Min, you will have to come back and tell me how they turned out and if you liked them. I would love to know.
Laura says
This is the kind of cake that my entire family resents me for not liking cherries over. 🙂 Looks delicious.
Noshing with the Nolands says
Thanks Laura!
Hezzi-D says
I’m loving the tunnel of cherries in your cake! So pretty!
Noshing with the Nolands says
Thank you so much!!
Medeja says
It does look like perfect coffee cake 🙂
Noshing with the Nolands says
It was mainly gobbled down at breakfast!!
[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.
Noshing with the Nolands says
Thanks so much, I will be right over!!
Rosie @ Blueberry Kitchen says
Your cake looks lovely, it makes me really want to buy a bundt cake tin!
Noshing with the Nolands says
Thanks so much Rosie, you should get a bundt pan they are so easy to make!!
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!
Noshing with the Nolands says
It was a very tasty bundt, one that I would make again. Thanks Kate!!
ATasteOfMadness says
Wow, this looks fantastic! I have got to make this!
Noshing with the Nolands says
Thanks so much for coming by, I hope you enjoy it!! I would like to make it again too!
Dina says
i love kirsch, this sounds delish!
Noshing with the Nolands says
Thanks so much for coming over Dina!!
Tracy says
Tried this recipe for a lunch with the gals and loved it….thanks Tara!
Noshing with the Nolands says
OMG, thrilled Tracy, thank you so much!!!