Bundt Cake with Cherries

5 from 2 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 284 kcal


  • 250 ml Whipped cream 30% fat
  • 250 g Sugar
  • 3 Eggs
  • 250 g Flour
  • 1 packet Vanilla sugar
  • 1 packet Baking powder
  • 40 g Baking cocoa
  • 1 glass Cherries Morello cherries
  • 6 tbsp Milk


  • Whip the whipped cream until it is half stiff. Add sugar and vanilla sugar and stir for 1 min.
  • Separate the eggs and stir in the egg yolks into the whipped cream.
  • Beat the egg white until stiff and set aside.
  • Mix the flour and baking powder into the dough alternately with milk.
  • Fold in the egg white. but slowly..
  • Spread the gugelhupf tin with butter and sprinkle with breadcrumbs. So that the cake doesn't stick.
  • Pour 1 / 3 of the dough into the mold. Drain the cherries and pour them over the batter in the form. Stir 40 g cocoa into the rest of the batter and pour into the mold.
  • In the oven at 170 degrees for 65 minutes. Check with the wooden stick.


Serving: 100gCalories: 284kcalCarbohydrates: 41.6gProtein: 1.7gFat: 12.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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