Tart Cherry Pound Cake


  • 3 cups fresh Champlain Orchards tart cherries

  • 2 1/2 cups sugar, plus 1/2 cup for marinating cherries

  • 1 1/2 cups (3 sticks) unsalted butter, softened

  • 6 eggs

  • 1 Tbsp. vanilla extract

  • 3 cups all-purpose flour

  • 1 tsp. salt

  • 1 cup sour cream or full fat Greek yogurt


  1. 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.

  2. 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.

  3. In a separate bowl whisk together flour and salt. Alternately add flour mixture and sour cream to batter, beginning and ending with flour.

  4. 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.

  5. While cake is baking, simmer cherry syrup in a small saucepan until thickened, about 10 minutes.

  6. 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