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Cherry Pecan Cake

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Cherry Pecan Cake is a rich, tender Bundt cake filled with sweet cherries and buttery, crunchy pecans. Serve it simply with powdered sugar or finish it with a smooth glaze for a beautiful dessert.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 1 cup sour cream
  • 1 1/2 cups pitted cherries, halved or chopped
  • 1 cup chopped pecans
  • 1 tablespoon all-purpose flour, for coating the cherries
  • 1 cup powdered sugar, for the optional glaze
  • 2–3 tablespoons milk or fresh lemon juice, for the optional glaze
  • 1/2 teaspoon vanilla extract, for the optional glaze
  • Chopped pecans, for garnish
  • Cherries, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan, making sure all the grooves are coated.
  2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar for several minutes until pale, light, and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract and the almond extract, if using.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and finish with the dry ingredients and mix only until combined.
  6. Toss the prepared cherries with 1 tablespoon flour until lightly coated.
  7. Gently fold the cherries and chopped pecans into the batter with a spatula, taking care not to overmix.
  8. Spoon the batter evenly into the prepared Bundt pan and smooth the surface.
  9. Bake for 50–60 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for about 15 minutes, then carefully turn it onto a wire rack and allow it to cool completely.
  11. For the optional glaze, whisk the powdered sugar, 2–3 tablespoons milk or lemon juice, and 1/2 teaspoon vanilla extract until smooth and thick but pourable.
  12. Drizzle the glaze over the completely cooled cake. Garnish with additional chopped pecans or cherries if desired before slicing and serving.

Notes

  • Frozen cherries can be used if thawed completely, thoroughly drained, and patted dry before coating with flour.
  • Lightly coating the cherries with flour helps keep them distributed throughout the cake.
  • Toast the pecans before adding them for a deeper nutty flavor and slightly crisper texture.
  • For stronger almond flavor, use the optional almond extract and add almond extract to the glaze.
  • Semisweet or dark chocolate chips can be folded into the batter for a chocolate-cherry variation.
  • Dried cherries can replace some of the fresh cherries. Soak them briefly in warm water or fruit juice and drain thoroughly before using.
  • Fresh orange or lemon zest can be added to the batter for a brighter citrus flavor.
  • For a simpler finish, omit the glaze and dust the cooled cake with powdered sugar.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4–5 days.
  • Freeze well-wrapped individual slices for up to 2–3 months.

Nutrition

Find it online: https://thefamilycooking.com/cherry-pecan-cake/