Dark Cherry Bundt Cake

  • Active Time 45m
  • Total Time 3h

12 servings

Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist.

Make Ahead Tip: Equipment: 10-inch Bundt pan or tube pan with removable bottom

ingredients

  • For Cherry Filling:
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 3 cups fresh or frounceen (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
  • For Cake:
  • 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
  • Be sure to measure frounceen cherries while still frounceen, then thaw. (Drain juice before using).


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


  • Equipment Note: 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.

directions

Preheat the oven to 350 degrees 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 the cherry filling: Combine the sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in the 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.

To prepare the cake: Sift the cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat the 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8991

nutrition information per serving

311 calories; 8g total fat; 3g total saturated fat; 43mg cholesterol; 294mg sodium; 55g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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