INGREDIENTS
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3 cups fresh Champlain Orchards tart cherries
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2 1/2 cups sugar, plus 1/2 cup for marinating cherries
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1 1/2 cups (3 sticks) unsalted butter, softened
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6 eggs
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1 Tbsp. vanilla extract
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3 cups all-purpose flour
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1 tsp. salt
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1 cup sour cream or full fat Greek yogurt
INSTRUCTIONS
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Preheat oven to 325°. Coat a Bundt pan with cooking spray and dust with flour. Combine cherries with ½ cup of sugar and set aside.
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Beat butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well and scraping the bowl after each addition. Add vanilla.
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In a separate bowl whisk together flour and salt. Alternately add flour mixture and sour cream to batter, beginning and ending with flour.
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Drain the cherries, reserving the syrup. Fold drained cherries into batter and pour into prepared pan. Bake until golden brown and a tester comes out clean, about 75-80 minutes.
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While cake is baking, simmer cherry syrup in a small saucepan until thickened, about 10 minutes.
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When the cake is done, cool for 25 minutes and then gently remove from the pan. While cake is still warm place cake on a rack and drizzle with cherry syrup.
| Adapted from Ginger and Baker