John Myers
Black Forest Cherry Bundt Cake
The perfect black forest cherry bundt cake recipe with a picture and simple step-by-step instructions.
- 1 Glass Sour cherries 350 g drained weight
- 100 Milliliters Kirsch
- 250 g Soft butter
- 200 g Sugar
- 5 Free range eggs
- 1 packet Vanilla sugar
- 200 g Creme fraiche Cheese
- 400 g Flour
- 1 packet Baking powder
- 4 tablespoon Unsweetened cocoa
- Powdered sugar
- Pour the sour cherries into a sieve and allow to drain. Put the sour cherries in a bowl, pour the kirsch over them and leave to marinate for at least 30 minutes.
- In a mixing bowl, whip soft butter, sugar and vanilla sugar until creamy. Add the eggs and stir in. Pour the marinated sour cherries back into a sieve and collect the liquid. Now add the crème fraîche and the liquid to the butter mixture and stir in. Mix the flour with the baking powder and cocoa and stir in two portions. Finally, carefully fold the marinated sour cherries into the batter.
- Pour the dough into the prepared Gugelhupf tin and smooth it out. Now place the cake in the oven preheated to 160 degrees and bake for about 60 – 65 minutes. (Chopsticks sample) Take the cake out of the oven, let it cool down in the tin for 30 minutes, then turn it out on a cake plate and let it cool down. Before serving, sprinkle the cake with powdered sugar.
Facebook Comments