Dark Cherry Bundt Cake

3 Reviews
From the EatingWell Kitchen

Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett for EatingWell.

Ingredients 1 serving

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  • Cherry filling
  • 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
  • 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

Preparation

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  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Equipment: 10-inch Bundt pan or tube pan with removable bottom
  • Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
  • Notes: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
  • 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.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 313 calories; 8 g fat(2 g sat); 2 g fiber; 56 g carbohydrates; 5 g protein; 63 mcg folate; 39 mg cholesterol; 31 g sugars; 165 IU vitamin A; 4 mg vitamin C; 80 mg calcium; 2 mg iron; 294 mg sodium; 183 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 1 1/2 starch, 2 other carb, 1 1/2 fat

Reviews 3

April 10, 2016
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By: EatingWell User
Cake is a bit dry This cake had a number of steps but was worth the effort. My butter/oil/sugar never really creamed in my KitchenAid mixer but that didn't seem to effect the cake's outcome. I would mix the cherry filing into the batter instead of putting it in the middle since it was not consistent throughout. The cake was done at around 45 minutes but I let it go to 50 minutes before I took it out of the oven to cool. Also, the cooled cake would benefit from an almond glaze and maybe some sliced toasted almonds on top of the glaze. I'd make this again. Pros: Love the cherry almond flavor Cons: Dry cake
February 18, 2015
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By: darn1240
Dark Cherry Bundt Cake My cake was really done after 45 minutes in a 325 degree convection oven. I let it stay for 5 more minutes, but that really wasn't necessary. Cool the cherries before adding to the batter. Pros: great flavor Cons: Cooking time may not be correct
February 18, 2015
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By: darn1240
Dark Cherry Bundt Cake Mine was done in about 45 minutes in a convection oven set to 325 degrees. An hour and a half seems way too long. Cool the cherries before adding to the batter. Pros: Great flavor Cons: Cooking time may not be correct