Dark Cherry Bundt Cake Recipes

CHERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9" bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker's Joy.
• Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
• In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• Fold the chopped, drained cherries gently into the batter.
• Pour the batter into the greased cake pan.
• Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
• Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you've reached the consistency you'd like.
• Once the cake is cool, spread the glaze on top of the cake.
• Decorate the top of the cake with stemmed maraschino cherries if desired.
• Slice and serve.
• Store the cake covered at room temperature.

SWEET DARK CHERRY BUNDT CAKE

Steps:

• 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.

CHERRY ALMOND BUNDT CAKE

Steps:

• Preheat the oven to 325°.
• Take your bundt pan and grease and flour it completely to ensure proper cooking and non-sticking.
• In a large bowl or stand mixer cream the butter until smooth.
• Now add the sugar and continue beating it until it's light and fluffy.
• Add the almond extract and mix.
• Slowly add the eggs one at a time.Making sure each one is mixed, then add the next egg.Repeat steps.
• In a separate bowl, sift the flour, baking powder and salt.
• Begin to add parts of the dry ingredients and milk, beat until combined.
• Repeat steps until all ingredients are well combined.
• Pour the cherries into a strainer to rinse the juice from the cherries into a large bowl.
• Keep the juice.
• Pour 1/2 of your batter into the bundt cake pan.
• Add your 3/4 of the cherries to the batter and lightly stir.
• Lightly drizzle some of the juice into the bundt pan.
• Lightly stir to combine.
• Add the rest of the batter and repeat the steps with cherries and juice.
• Cover the bundt pan with aluminum foil.
• Bake at 325° for 65-70 minutes.
• Remove from bundt pan and let cool.

DARK CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Combine butter, coffee, and cocoa in a saucepan over medium heat until butter is melted, about 10 minutes. Stir in vanilla extract and allow to cool, about 10 minutes.
• Blend sugar, flour, baking powder, baking soda, and salt together in a bowl. Add cooled chocolate mixture to flour mixture and mix thoroughly.
• Mix mayonnaise, buttermilk, and eggs together in another large bowl. Beat with an electric mixer on high speed until well combined, about 2 minutes. Add chocolate mixture and beat on medium-high speed, scraping bowl occasionally, 3 to 4 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool for 10 minutes in the pan. Invert cake onto a serving plate and allow to cool completely, about 30 minutes more. Dust top with powdered sugar.

CHOCOLATE CHERRY BUNDT CAKE

Steps:

• Grease a Bundt pan and set aside.
• Separate the eggs and beat the egg whites into egg white foam and set aside.
• Beat butter, sugar, egg yolks, and salt until creamy and gradually stir in the cherry juice.
• Then stir in cocoa powder, flour, and baking powder.
• When everything is well mixed, fold in the egg whites loosely with a whisk.
• Finally, carefully pull the drained cherries under the batter.
• Now fill the dough into the Bundt pan and bake at 360 °F (180 °C) for 60 minutes. The cake is ready when no more dough sticks to a toothpick.
• Let the cake cool down in the cake pan for about 10 minutes, then it will be easier to remove from the pan.
• As soon as the cake has cooled down completely, you can glaze it or dust it with powdered sugar.
• Melt the chocolate over a water bath and mix it with 2 teaspoons of coconut oil (this gives it a nice shine).
• Pour the glaze over the cooled cake. I kept catching the overflowing chocolate and pouring it over the cake again until all the chocolate was used up.

CHOCOLATE CHERRY BUNDT CAKE WITH CHERRY SAUCE

Steps:

• For the chocolate cherry bundt cake:
• Butter a 10 cup bundt pan and dust it with turbinado sugar.
• Pit the cherries and cut them into quarters. Set aside.
• Whisk together 2 cups of flour with the cocoa powder, baking soda and salt in a small bowl. Set aside.
• Place the butter and sugar into a large mixing bowl. Beat until smooth and creamy, about three minutes, scraping the bowl down as needed. Add the eggs, one at a time. Blend in half of the dry ingredients followed by the sour cream and vanilla. Add in the remaining dry ingredients. Stir in the chocolate chips.
• Place the cut cherries into a plastic bag. Toss with the remaining tablespoon of flour.
• Fold the cherries into the batter.
• Spoon the batter into the prepared pan.
• Bake at 325° for 50-55 minutes. Remove from the oven and cool for 10 minutes.
• Cover the pan with a cooling rack and flip the pan upside down. Remove the pan and cool.
• For the cherry sauce:
• Pit the cherries and place them into a medium size saucepan with the water, sugar and cornstarch. Cook over medium low heat. Once the mixture boils, cover the pan and cook for 10 minutes, stirring occasionally. A wooden spoon will leave a line when pulled through the sauce. Remove from the heat and serve hot, room temperature or cold.

DARK CHERRY BUNDT CAKE

Steps:

• 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