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Cherry Vodka Bundt


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Rate this recipe 4.5/5 (18 Votes)


  • Cake
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup full fat milk
  • 1/2 cup sour cream
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • Cherries
  • 2 cups Bing cherries, pitted and chopped
  • 1/4 cup Sobieski Cherry Vodka
  • 1/4 cup sugar
  • Zest of 1 orange
  • Streusel
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Icing Drizzle
  • 1/4 cup confectioner’s sugar
  • 1/4 teaspoons vanilla
  • 2 tablespoons of milk or 2 tablespoons cherry vodka syrup


Preparation time 5mins
Cooking time 35mins
Adapted from


Step 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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