My cherry bundt cake is a light and fruity cake perfect to accompany a cup of tea or coffee this spring. Enjoy my delicious recipe today and get baking.
Who fancies a slice of this beautiful and fruity Cherry Bundt Cake? It’s a light sponge and made with cherry yoghurt so full of natural flavour. It’s quick to make and will definitely brighten up a cold and grey January day.
As I used a bundt tin the turned out cake looked gorgeous before having to decorate. (If you don’t have a bundt tin you can use 2x 8inch round cake tins). I decided to use a simple white icing and top with glacé cherries to make them pop out with colour on top and look even more delicious, and of course tempting.
The smell of this cake cooking was so good. The house smelled amazing and everyone was counting down the minutes until it was out and ready to eat.
Cherry Bundt Cake Recipe
This is a super delicious bundt cake which is simply light, moist and way to easy to ask for more. The cherry flavour is light, moist and fruity which tastes wonderful. A light fluffy cake is calling.
Making bundt cakes is, I think, my all time favourite ways to make. They look gorgeous and pop out so beautifully too. They are ready to serve straight away or add a little white icing on and they are transformed instantly to the next lever of gorgeous cake.
Cherry Bundt Cake
- 250 g unsalted butter
- 450 g golden caster sugar
- 4 medium eggs
- 350 g plain flour / all purpose flour
- 0.5 teaspoons bicarb of soda
- pinch salt
- 350 g cherry yoghurt
- 250 g icing sugar / confectioners sugar
- glacé cherries
- Preheat the oven to 175ºC/150ºc fan.
- Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.*If you don’t have a bundt tin you can make this cake in two 8 inch round cake tins.
- In a stand mixer cream the butter (at room temperature) and sugar until pale and fluffy.
- Add the eggs one at a time and mixing together.
- Add the yoghurt to the mixer and combine with the butter sugar mix.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
- Add spoonfuls of the flour mix into the mixer allowing each spoonful to be mixed in before adding the next.
- Pop the mix into a greased and floured tin and bake for 1 hour or until a skewer comes out clean. I turn it around after 35 minutes to make sure it’s evenly cooked. The cake will pull away from the edge of the tin when it is ready.
- Leave the cake to cool fully before removing from the tin.
- Sieve in the icing sugar into a bowl and adding a few drops of water in at a time to mix up a medium to thick consistency.
- Drizzle the icing over the cold cake and top with glacé cherries.
- Serve and enjoy.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Other Bundt recipes you might enjoy.
Black Forest Bundt Cake
Strawberry Prosecco Cake
Cranberry Bundt Cake with Lemon
Mince pie Bundt Cake
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