Recipe

Dark Cherry Bundt Cake Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 months, 1 week ago Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett. From Eating Well Magazine Prep:40m Cook:65m Servings:12	Mystic_rive
	low sodium low cholesterol

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bluewatera

minitindel

trigger

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mumtazcate

midgelet

auntybea

ahmed1

angieaugus

Ingredients

COOL TIME 90 MINUTES

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Cherry filling

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1/4 cup sugar

1 1/2 teaspoons cornstarch

3 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and coarsely chopped

2 tablespoons kirsch (see Note) or orange juice

1 teaspoon freshly grated lemon zest

1/4 teaspoon almond extract

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Cake

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1 2/3 cups cake flour

1 cup whole-wheat pastry flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

3 tablespoons butter, slightly softened

3 tablespoons canola oil

1 1/4 cups nonfat vanilla or lemon yogurt

2 large eggs

2 1/2 teaspoons vanilla extract

1 teaspoon almond extract

2 teaspoons confectioners' sugar, for garnish

Directions

Preheat oven to 350°F. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess.

To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, kirsch (or orange juice), lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.

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To prepare cake: Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until incorporated.

Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.

Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. (Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans.) Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners' sugar before serving.

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Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)

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Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.

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A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.

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Comments

mystic_river1 2 months, 1 week ago said:
Nutritional info in alterations.

mumtazcatering 2 months, 1 week ago said:
Wow...........another great recipe thanks my friend............i'll probably make them in mini bundts,Joymarie.............:]
have a blessed day,GF
Mumtaz

trigger 2 months, 1 week ago said:
Now that is my kind of cake, sorry about taking that piece from the finished photo it was so tempting I could not resist having a slice.
Michael

ahmed1 2 months, 1 week ago said:
This is a masterpiece JM...The cherry filling is out of this world.Thanks for sharing with us my friend.

jett2whit 2 months, 1 week ago said:
I know Henrie will like this one with the almond extract/cherry combination. I like it too!!

midgelet 2 months, 1 week ago said:
Looks wonderful

bluewaterandsand 2 months, 1 week ago said:
Awesome! I love everything about this cake!

minitindel 2 months, 1 week ago said:
That looks awesome yummy all the way to my mouth

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