Zutaten für Cherry Bundt Cake
- 2 cups granulated sugar
- Cream Cheese
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- Cake Flour
- 2 teaspoons baking powder
- Maraschino Cherry
- Pecans
- Icing Sugar
- Milk
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Zubereitung von Cherry Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the cherries.
- Pour batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, drizzle with glaze (optional) and garnish with fresh holly sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
128g
Fat
59g
Carbs
16g
