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Dark Cherry Bundt Cake
Total:
3 hr 45 min
Prep:
45 min
Inactive:
1 hr 30 min
Cook:
1 hr 30 min
Yield:
12 servings
Total:
3 hr 45 min
Prep:
45 min
Inactive:
1 hr 30 min
Cook:
1 hr 30 min
Yield:
12 servings

Ingredients

Directions

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

Preheat oven to 350degreesF. 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.

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.

Recipe Tips & Notes:

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

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

3. 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.

Recipe Nutrition:

Per serving: 311 calories; 8 g fat (3 g saturated fat, 2 g mono unsaturated fat); 43 mg cholesterol; 55 g carbohydrates; 5 g protein; 2 g fiber; 294 mg sodium; 177 mg potassium

Nutrtion Bonus: Folate (15% daily value).

3 1/2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 2 other carb, 1 1/2 fat

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

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