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Friday, 19 August 2011

Cherry Buttermilk Bundt Cake

If I happened to come across any cakes or cookies that require buttermilk, I would usually bookmarked it because I loves buttermilk in the cakes and cookies.  They always gives a very soft  moist but not too wet in texture which I loves very much.

When I was in Singapore last week, most of the supermarkets were selling cherries, blueberries, nectarines, plums, etc.  I loves all these fruits compare to our local fruits which are more to heating in their properties (likes durian, rambutan, langsat, mangosteen, etc).  I would usually buy if it were comparatively cheap even if I don't have anything in mind what to do with them first.  Fruits can be kept frozen in the freezer for months and be taken out to cook or bake if you stumble any recipes you had in mind later on.  They will be just like fresh ones!

Cherry Buttermilk Bundt cake

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 250g sugar
  • 170g unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 1 cup of fresh cherries, pitted and cut into quarters or halve
  • Icing sugar
Preheat oven to 180°C.
Butter and flour 10" Bundt pan.
Combine and sift flour, baking powder, and salt in medium bowl.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in lemon zest and vanilla.
Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions (F M F M F). Fold in cherries.
Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

Looks delicious, isn't it?  Let's cut the cake.

   Care to join me for a slice and a cup of tea?  It is really delicious, you know.  Sad... I am munching here

    The cake just out from oven....

    Anyone for a slice?


  1. Delicious looking bundt cake. Hi, I love the tea pot, so cute.

  2. I love cherries and bundt cake. I always hesitating to put cherries in cake as it might dry out and loses it freshness. Yours turn out beautifully. I should give it a try.

  3. Hi Amelia,
    Thanks for your comments. I got this sweet little tea pot from Singapore wet market. Just S$1.

    Hello Victor,
    I loves cherries too. I could eat all 500g at one go! But thought I save some to make cakes. No, the cherries didn't dry out when baking. It is more juicier after baking inside the cake. Do try it.

  4. Oh Mel,
    Your cherry bundt cake looks so festive! It makes me think of Christmas. I am going to keep this recipe and make one this coming Christmas. Two thumbs up for the effort!

  5. Hi Quay Po
    Thanks for your sweet comments! You can put more cherries in it and it will be more tasty and yummy.

  6. Like Quay Po said, a very festive kind of cake, sound so refreshing and good.

  7. I would like make this cake, looks delicius!!!
    I have a question: how can I make the cherries don´t sink to the botton?
    thanks from Spain

    1. Hi Nieves
      It think its because the texture/batter of the cake is heavy, once the cherries are folded in, the cherries won't sink.

    2. Hi Mel! thank you very much if I do, I'll tell you
      see youu...