Sweet Cherry Cake

Sweet Cherry Cake
Servings: 10 Prep 20 mins Bake 350°F 45 mins


  • 1/2 pound fresh Bing or other sweet cherries, rinsed
  • 1 2/3 cups plus 1 Tablespoon flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1 tablespoon cherry-flavored liqueur, such as kirsch
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar
  • 1 tablespoon cherry-flavored liqueur
  • 1 tablespoon water

Make It

1. Set 6 cherries aside. Stem, pit remaining; cut into quarters. Toss with 1 tablespoon flour in large bowl.

2. Heat oven to 350 degrees F. Grease 6-cup bundt pan and then flour.

3. Whisk remaining 1-2/3 cups flour, the baking powder and salt in small bowl. Beat butter and sugar in large bowl on high speed until creamy, 2 to 3 minutes. Add eggs, one at a time, beating well after each. On low, beat in half the flour mixture, scraping down side of bowl, if necessary. Add yogurt; beat until blended. Beat in kirsch and vanilla. Add remaining half flour mixture; beat until smooth, about 1 minute. Fold in quartered cherries. Scrape into prepared pan. Tap lightly on counter to release any air bubbles.

4. Bake in 350 degree F oven 45 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on rack 15 minutes. Invert pan onto rack without removing pan; let cool 5 minutes. Remove pan; let cool.


5. Whisk sugar, liqueur, water in small bowl until smooth. Drizzle over cake. Garnish with cherries. Makes 10 servings.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 320, Fat, total (g): 11, chol. (mg): 68, sat. fat (g): 6, carb. (g): 52, fiber (g): 1, pro. (g): 5, sodium (mg): 197, Percent Daily Values are based on a 2,000 calorie diet.