Between two layers of moist sour cream cake, are beautiful summer cherries soused in vodka. With a light streusel crust and simple vanilla drizzle, this seasonal treat is unbelievably simple to whip up in a pinch!
Provided by Catherine Cappiello Pappas
Categories Cakes
Time 40m
Number Of Ingredients 23
Steps:
- 1. In a small bowl combine cherries, vodka, sugar and orange zest. Toss together and let sit for up to 1 hour or refrigerate overnight. Preheat oven to 350 degrees. In the bowl of your stand mixer, beat butter, eggs, sugar, sour cream, milk, salt, and baking powder. Add flour in ¼ cup additions mixing on low until well combined. Pour about ½ of the syrup from the cherries into the batter. Mix again until incorporated. In a prepared bundt pan, pour 1/3 of the cake batter and spread evenly around the bottom of the pan with spatula. Spoon 1/3 of the cherries all over the first layer of batter. Repeat this process once more, ending with a final layer of cake batter. Be sure to reserve some cherries for garish if desired. In a small pan, melt butter with flour and sugars. Toss until a streusel forms. Scatter over the cake and bake for 35-40 minutes, or until cake tester comes out clean. Transfer cake to a wire rack and let cool for at least 30 minutes before transfer to a cake plate. In a small bowl, whisk up the icing and drizzle over bundt. Serve with reserved cherries or whipped cream.
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