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–+ servings

Cherry Kirsch Bundt for #BundtaMonth

Tara Noland
A delicious cake for anytime of the day!!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine North American
Servings 10 Servings
Calories 429 kcal

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

Serving: 1Calories: 429kcalCarbohydrates: 60gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 376mgFiber: 1gSugar: 37g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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