Description
A delightful rich and buttery pound cake infused with sweet and slightly tart cherries, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh or frozen cherries, pitted and halved
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C).
- Prepare the bundt pan: Grease and flour a bundt pan.
- Create the batter: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition.
- Incorporate vanilla: Stir in the vanilla extract.
- Mix dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to your wet mixture, alternating with the sour cream.
- Fold in cherries: Gently fold in the cherries.
- Bake: Pour the batter into the prepared bundt pan and bake for 60-70 minutes.
- Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For best results, ensure ingredients are at room temperature and avoid overmixing to maintain a tender cake.