Cherry Streusel Bundt Cake
photo by Engrossed
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 283.49 g jar maraschino cherries
- 118.29 ml brown sugar
- 236.59 ml ground walnuts
- 4.92 ml cinnamon
- 946.36 ml flour
- 2.46 ml salt
- 453.59 g carton sour cream
- 7.39 ml baking powder
- 4.92 ml baking soda
- 236.59 ml butter, softened
- 4.92 ml almond extract
- 473.18 ml sugar
- 6 eggs
directions
- Drain cherries, set aside.
- Mix together brown sugar, nuts, and cinnamon; set aside.
- Sift together flour, salt, baking powder, and baking soda; set aside.
- Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
- Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
- Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture.
- Repeat layers a second and third time.
- Bake at 350° for 1 hour and 15 minutes or until cake tests done.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I really thought this cake would be spectacular...but it was just good. It did have a coffeecake flavor. The almond extract was the only thing that stood out. It was very pretty when cut. It overflowed my bundt pan in the middle which caused the cake around it to be undercooked so I had to remove the overflowed batter and cook the cake an extra 15 minutes. For the amount and cost of ingredients, the extra work involved in making it and the final result I just can't give it a higher rating. Sorry. Made for Holiday Tag.
RECIPE SUBMITTED BY
ElaineAnn
United States