Name: Sour Cherry Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 stick unsalted butter, room temperature; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla bean paste; 1 cup milk (I used almond, use what you love); 2 cups sour cherries, pitted; 2 ¼ cups al-purpose flour; ¾ cup packed light brown sugar; 1 tablespoon ground cinnamon; ½ teaspoon kosher salt; ¾ cup canola oil

Ingredients

Scale

Cake

1 stick unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla bean paste
1 cup milk (I used almond, use what you love)
2 cups sour cherries, pitted

Streusel

2 ¼ cups al-purpose flour
¾ cup packed light brown sugar
1 tablespoon ground cinnamon
½ teaspoon kosher salt
¾ cup canola oil

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Instructions

Make the cake. Preheat oven to 350 degrees F. Butter and flour a large Bundt pan (even if it is nonstick).
In a medium bowl, stir together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work too. Beat in eggs one at a time followed by vanilla bean paste.
Add the flour and milk alternately to the batter, beginning and ending with the flour. Mix until just combined.
Make the streusel. In a medium bowl, stir together flour, brown sugar, cinnamon, and salt until combined. Add the oil and stir until clumps of various sizes form.
Add about half the streusel to the bottom of the prepared Bundt pan. Spread half of the batter over the streusel. Sprinkle evenly with cherries, trying to keep them away from the edge of the pan to prevent them from burning. Top with the remainder of the streusel, followed by the remainder of the batter.
Bake until a toothpick inserted in the center of the cake comes out with only a few moist crumbs, 50-60 minutes. Let cool about 15 minutes in the pan before carefully loosening the cake and inverting it onto a serving platter. Cool completely before slicing and serving.
Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

Notes

Recipe adapted from Martha Stewart

Prep Time: 20 minutes
Cook Time: 1 hour