Air fryer Cherry Bundt Cake
We have too much cherry at home and had a hard time finishing. I decided to make a cherry bread. This recipe is based on my Air fryer Blueberry cake. I did not preheat my air fryer and I added a lot of cherries.
Air fryer Cherry Bundt Cake
Author: Neliza Ly
Airfryer: https://amzn.to/2ufwUTr
Bundt Pan: https://amzn.to/2udu9So
Ingredients:
- ½ cup vegetable oil
- 3/4 cup white sugar
- 1 egg
- 1½ cup cake flour (substitute 1 cup AP flour – 2 tbsp. and replace with 2 tbsp. cornstarch, sift at least 6 times)
- 2 tsp baking powder
- ½ cup 1% milk (Works with almond milk, 2% and whole milk. I haven’t tried soy or coconut milk)
- ¼ tsp salt
- 2 cups fresh cherries, pitted and halves (I use a straw to remove the seeds faster)
- 2 tsp lemon extract
- 1 tsp unsalted butter to grease the pan
- Coat the entire interior of the 7” bundt pan very well with butter.
- Mix oil, sugar and egg until creamy.
- Add flour, baking powder, salt, milk and lemon extract and mix well. Save ½ cup of batter and few cherries. Fold batter with cherries until well combined.
- Pour ½ cup of cake batter into the bundt pan and place few cherries. Pour the remaining cake batter with cherries.
- Cover the top pan with foil and poke several holes.
- Place the bundt pan in the basket and air fry at 350F for 30 minutes with foil. Remove the foil and air fry for another 10 minutes.
- Carefully remove the bundt pan from the Air fryer. Invert the pan, remove the cake and let it cool on the counter for at least 15 minutes before slicing.
- Enjoy.
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