Cherry Vodka Bundt
3 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ cup full fat milk
½ cup sour cream
½ cup butter
1 ½ cup sugar
2 cups Bing cherries, pitted and chopped
¼ cup Sobieski Cherry Vodka
¼ cup sugar
Zest of 1 orange
2 tablespoons brown sugar
2 tablespoons white sugar
3 tablespoons all-purpose flour
2 tablespoons butter
¼ cup confectioner’s sugar
¼ teaspoons vanilla
2 tablespoons of milk or 2 tablespoons cherry vodka syrup
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.