Best Cherry Streusel Bundt Cake Recipes

CHERRY-STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
• Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
• Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
• Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.

CHERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9" bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker's Joy.
• Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
• In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• Fold the chopped, drained cherries gently into the batter.
• Pour the batter into the greased cake pan.
• Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
• Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you've reached the consistency you'd like.
• Once the cake is cool, spread the glaze on top of the cake.
• Decorate the top of the cake with stemmed maraschino cherries if desired.
• Slice and serve.
• Store the cake covered at room temperature.

CHERRY STREUSEL BUNDT CAKE

Steps:

• 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.

CHERRY STREUSEL CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking pan.
• In a bowl, combine all streusel topping mixture; set aside.
• In a bowl, combine the butter with 1-1/3 cups sugar, vanilla and lemon juice; beat in the 2 eggs, then stir in sour cream.
• In another bowl, sift together flour, baking powder, baking soda and salt.
• Add to the butter/sourcream mixture; mix well to combine.
• Combine the pie filling with 1/3 cup sugar, pecans and cinnamon.
• Spread 1/2 of the batter into a prepared baking dish, then spoon the cherry mixture over the batter.
• Spread the remaining batter on top of the cherry mixture.
• Sprinkle with the streusel topping.
• Bake for 45 minutes.
• Serve warm.