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Receta Cherry Vodka Bundt

by Catherine Pappas

Ingredientes

Cake 3 cups all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon salt 3 eggs ½ cup full fat milk ½ cup sour cream ½ cup butter 1 ½ cup sugar Cherries 2 cups Bing cherries, pitted and chopped ¼ cup Sobieski Cherry Vodka

¼ 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 ¼ cup confectioner’s sugar ¼ teaspoons vanilla 2 tablespoons of milk or 2 tablespoons cherry vodka syrup

Direcciones

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.
2. Preheat oven to 350 degrees.
3. 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.
4. 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.
5. 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.
6. Transfer cake to a wire rack and let cool for at least 30 minutes before transfer to a cake plate.
7. In a small bowl, whisk up the icing and drizzle over bundt. Serve with reserved cherries or whipped cream.

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