Zutaten für Cherry Streusel Bundt Cake
- Maraschino Cherries
- 1/2 cup packed brown sugar
- Ground Walnuts
- 1 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon almond extract
- 1 3/4 cups granulated sugar
- 4 large eggs
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Zubereitung von Cherry Streusel Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Drain 2 cups fresh or frozen cherries, reserving the juice (optional). Set aside.
- In a medium bowl, combine 1/2 cup packed brown sugar, 1/2 cup chopped pecans or walnuts, and 1 teaspoon ground cinnamon. Mix well. This is your streusel topping.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, and 1 teaspoon almond extract until light and fluffy.
- Beat in 1 cup sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with 4 large eggs, beginning and ending with the dry ingredients. Mix until just combined.
- Pour 1/3 of the batter into the prepared bundt pan.
- Top with 1/3 of the cherries and 1/3 of the streusel topping.
- Repeat layers two more times, ending with a layer of streusel topping.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
207g
Fat
80g
Carbs
29g
