Cherry Bundt cake recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F.

Step 2

Grease a Bundt pan with some butter / oil / cooking spray. Add 1 tbsp of flour. Evenly coat then get rid of the excess. Set aside.

Step 3

In a bowl, sift the flour, baking powder and salt. Whisk then set aside.

Step 4

In a separate bowl, cream the room temperature butter and granulated sugar until light and fluffy. Use a hand mixer / stand mixer that’s fitted with a paddle attachment.

Step 5

Scrape the bowl down and add the room temperature eggs. 1 egg at a time, mixing in between.

Step 6

Scrape the bowl down. Add the oil and vanilla. Mix until well combined.

Step 7

Dump in half of the dry ingredients. Mix until well combined.

Step 8

Add the room temperature buttermilk. Mix until well combined.

Step 9

Add the rest of the dry ingredients and continue mixing until combined. (Do not over mix)

Step 10

Fold the diced cherries into the batter.

Step 11

Pour the batter into the prepared Bundt pan. Spread it out evenly using a spatula or a spoon.

Step 12

Bake at 350F. Insert a toothpick in the centre after 40 mins, if it comes out clean, it’s ready. If not, bake for another 10-15 mins.

Step 13

Let cool in pan for 15 mins before inverting onto a cool rack.

Step 14

Let it cool down completely before adding the glaze.

Step 15

In a bowl, combine the cherry juice and powdered sugar.

Step 16

Note: if you’re not a fan of icings, you can dust with powdered sugar. Meted pink candy melts would work too!

Step 17

Pour the glaze over the Bundt cake. I did 2 coats. Make sure to pour it while it’s still on the cool rack. Let it drip before transferring to a plate.

Step 18

Decorate with rose petals.