I’ve come to the conclusion that I’m a Bundt cake kind of gal. In fact, I can’t recall the last time I made a full-blown layer cake. Is that terrible of me? I sure hope not because I don’t really plan on changing my ways at this point. This Sweet Dark Cherry Bundt Cake is an easy one to make and have on hand in the freezer for those times when you need a last-minute sweet for drop-in company or something to take to a neighbor or friend. The fact that it uses frozen cherries means you can make it any time of the year which is another nice feature I think.
Back in February when I was preparing for my cherries feature on THV11’s This Morning program, this was one of the dishes I made. Of course, Mother Nature waylaid those plans and the cake ended up in my freezer. I pulled it out last Sunday to share with my Masterworks Class at church because that group is always willing to taste test my efforts. Plus, they are always hungry! Whenever I can, I like to share a treat of some kind of another with them. We are so often gone since we travel to the northwest corner of the state frequently, that sharing something homemade with my class is my way of saying that I missed being with them.
Are you a Bundt cake person as well? I’ve shared several over the life of Dining With Debbie including these favorites:
Pumpkin Spice Caramel Bundt Cake
Fresh Apple Cake with Brown Sugar Buttermilk Glaze
Banana Nut Cake with Buttermilk Icing
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 3 cups fresh or frozen dark sweet cherries, quartered (thawed and drained if frozen)
- 2 Tablespoons orange juice
- 1 teaspoon lemon zest or lemon juice
- 1/4 teaspoon almond extract
- 1 2/3 cups cake flour
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 Tablespoons softened butter
- 3 Tablespoons coconut oil
- 1 1/4 cups nonfat plain yogurt (vanilla, lemon or coconut may also be used)
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 eggs
- powdered sugar, optional
- Whisk together the sugar and cornstarch in a medium saucepan (nonreactive); stir in the quartered cherries, orange juice, lemon zest or juice and almond extract.
- Bring to a boil; reduce the heat to simmer and stir frequently until the mixture thickens and is reduced to approximately 1 cup. .Cool
- Preheat the oven to 350 degrees. Spray a 10-inch Bundt pan with nonstick spray and dust with flour or Wondra.
- Whisk together the flours, baking powder, soda and salt in a medium bowl and set aside.
- In the bowl of an electric mixer, cream the sugar, butter and coconut oil until light and fluffy.
- Add in half of the yogurt and mix well; add in the extracts and eggs and beat well.
- Mix in half of the dry ingredients and mix well.
- Add in the remainder of the yogurt, extracts and eggs; beat well.
- Stir in the remainder of the dry ingredients and the chopped toasted almonds.
- Pour half of the batter into the pan and spread with the cherry filling; top with the remainder of the batter.
- Swirl the batter with a knife or skewer.
- Bake at 350 degrees 45-50 minutes (longer if the pan in light colored). Watch carefully during the last 10 minutes
- Cool completely in the pan on a wire rack; invert onto a plate and serve.
- May dust with powdered sugar if desired.
- Freezes well for one month.
I like the ease of a bundt cake. And I have some cherries in my freezer. Hmmm.
Me, too. Plus, they are just so much easier to share, aren’t they:)