Dark Cherry Bundt Cake
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.
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.
1 1/2 starch, 2 other carb, 1 1/2 fat