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Vanilla-sour cherry-bundt cake

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Ingredients for 1 servings:

  • 250 g butter, soft
  • 225 g sugar
  • 1 pinch of salt
  • 3 packets of vanilla sugar
  • 4 eggs, separated
  • 300 g flour
  • 2 tsp baking powder
  • 80 ml milk
  • 150 g sour cherries, drained (from the jar)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

juicy Gugelhupf with sour cherries

Grease and flour a Bundt pan. Instead of flour, you can also use ground almonds or other nuts; I find that makes the whole thing a little better! Refrigerate while you prepare the batter. Preheat the oven to 180°C fan/convection oven. Beat the 4 egg whites until stiff peaks form. Beat the butter with the sugar, vanilla sugar, salt, and the 4 egg yolks until very fluffy. Gradually stir in the flour and baking powder with the milk. Fold in the beaten egg whites first, then the sour cherries. Pour the batter into the Bundt pan and bake for about 70 minutes. Check with a toothpick if it’s done.

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Written by John Myers

Professional Chef with 29 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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