Friday, May 13, 2005

Dark Cherry Bundt Cake

Dark Cherry Bundt Cake (Adapted from Eating Well)

For the filling

1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
3 cups fresh sweet cherries, pitted and coarsely chopped
2 tablespoons kirsch
1 teaspoon fresh grated lemon zest
1/4 teaspoon almond extract

For the cake

1 2/3 cups cake flour
1 cup whole-wheat pastry flour (can use all-purpose flour)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3 tablespoons butter, slightly softened
3 tablespoons canola oil
1 1/4 cups vanilla yogurt, divided
2 large eggs
2 1/2 teaspoons vanilla
1 teaspoon almond extract

Preheat oven to 350

To prepare the filling

In a medium saucepan, stir together sugar and cornstarch. Add cherries, kirsch and zest. Place over medium-high heat and cook, stirring often, until the mixture thickens and has reduced to about 1 cup, 5 to 7 minutes. Remove from heat, stir in almond extract and set aside.

To prepare the cake

In a medium bowl, whisk together flours, baking powder, baking soda and salt. In a large bowl, beat together sugar, butter and oil until light and fluffy. Add half the yogurt - mix until very smooth. Add half of the dry ingredients and mix just until combined. Mix in the remaining yogurt, eggs, vanilla and almond extract until combined - be sure to scrape the sides down once or twice as needed. Stir in the remaining dry ingredients just until combined.

Scoop just over half of the mixture into a 10" bundt pan coated with Baker's Joy or another nonstick spray with flour added. Spoon the cherry mixture over the batter. Top with the remaining batter. Use a thin knife to gently swirl the batter and cherries together.

Place in the over and bake until a skewer placed into the center comes out with a few moist crumbs attached, about 50 to 65 minutes. Remove and let rest on a wire rack for 10 minutes before turning it out to cool completely.

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