Best Cherry Streusel Bundt Cake Recipes
CHERRY SWIRL COFFEE CAKE
I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! - Charlene Griffin, Minocqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 75mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY STREUSEL CAKE
Make and share this Cherry Streusel Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 13x9 cake
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking pan.
- In a bowl, combine all streusel topping mixture; set aside.
- In a bowl, combine the butter with 1-1/3 cups sugar, vanilla and lemon juice; beat in the 2 eggs, then stir in sour cream.
- In another bowl, sift together flour, baking powder, baking soda and salt.
- Add to the butter/sourcream mixture; mix well to combine.
- Combine the pie filling with 1/3 cup sugar, pecans and cinnamon.
- Spread 1/2 of the batter into a prepared baking dish, then spoon the cherry mixture over the batter.
- Spread the remaining batter on top of the cherry mixture.
- Sprinkle with the streusel topping.
- Bake for 45 minutes.
- Serve warm.
Nutrition Facts : Calories 6641.4, Fat 364.6, SaturatedFat 211, Cholesterol 1256.3, Sodium 3903, Carbohydrate 791.1, Fiber 18.7, Sugar 337.9, Protein 67
CHERRY BUNDT CAKE
This cake has a rich cherry taste that makes it a hard to resist cake. Beautiful for Christmas time for a special buffet, you can add some nice holly sprigs to decorate it.
Provided by Shirl J 831
Categories Dessert
Time 1h15m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- heat the oven to 325.
- In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
- Add the eggs one at a time and mix well after each one.
- gradually add 2 cups of the flour with baking powder.
- Mix well.
- Toss remaining 1/4 cup of flour with cherries and chopped nuts.
- Fold into the batter.
- Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
- Cool in wire rack for 5 minute then remove.
- Cool thoroughly.
- Combine icing sugar and milk, mix well and drizzle over the cake.
- Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.
CHERRY BUNDT CAKE
Make and share this Cherry Bundt Cake recipe from Food.com.
Provided by Chef 313014
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.
- Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.
- Helpful Hint: A white icing drizzle is a pretty alternative decoration.
Nutrition Facts : Calories 398.6, Fat 19.1, SaturatedFat 11.4, Cholesterol 114.1, Sodium 189.6, Carbohydrate 53, Fiber 0.6, Sugar 34.6, Protein 4.9
CHERRY STREUSEL COFFEE CAKE
This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h13m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and sugar in a large bowl.
- Cut in butter until mixture is crumbly.
- Set aside 1/2 cup of the mixture.
- Add baking powder and baking soda to the remaining flour mixture.
- Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
- Add enough milk to make 3/4 cup.
- Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
- Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
- Spread pie filling in shell.
- Drop small spoonfuls of remaining batter over pie filling.
- Stir almonds into reserved crumb mixture.
- Sprinkle evenly over cake.
- Bake in 350°F oven for 50 to 55 minutes.
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