Cherry Streusel Bundt Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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A moist, tender coffee cake. Ingredients:
1 (10 ounce) jar maraschino cherries |
1/2 cup brown sugar |
1 cup ground walnuts |
1 teaspoon cinnamon |
4 cups flour |
1/2 teaspoon salt |
1 (16 ounce) carton sour cream |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 cup butter, softened |
1 teaspoon almond extract |
2 cups sugar |
6 eggs |
Directions:
1. Drain cherries, set aside.
2. Mix together brown sugar, nuts, and cinnamon; set aside.
3. Sift together flour, salt, baking powder, and baking soda; set aside.
4. Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
5. Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
6. 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.
7. Repeat layers a second and third time.
8. Bake at 350° for 1 hour and 15 minutes or until cake tests done.
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