This is the kind of cake you eat when it’s technically Summer. Key word: technically.
But since it won’t stop snowing, and the thermometer won’t move past 35 F, we decided that a Cherry Bundt Cake should definitely be this month’s #Bundtamonth theme.
Well, technically, it wasn’t me that decided. It was our beautiful #Bundtamonth hostesses with the mostesses, Lora from Cake Duchess and Anuradha from Chocolate Cherry Bundt Cake.
On a side note:
Here’s how you can be a part of Bundt-a-Month: – Simple rule: Use cherries and bake us a Cherry Bundt for April – Post it before April 30, 2013. – Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt) – Add your entry to the Linky tool below – Link back to Lora and Anuradha’s announcement posts.Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 400 Bundt cake recipes.
Back to the cake.
At first I wanted to do a chocolate and cherry cake, but I already have that cake on here; Quick Cherry and Chocolate Cake. My next option was yogurt. Not sure why yogurt, but that’s what popped in my head – yogurt and cherries.
After a scan or two of my fridge and pantry, I found a jar of maraschino cherries, a cup of yogurt, and some brown sugar… I was ready to whip up this cake. Then, because I just wasn’t feelin’ my bundt pan, I decided to go with some minis. I think that was a great decision. I stuffed my face with 2 of them, and when I reached for the 3rd, my daughter reminded me that I already had 2…
The cherries and yogurt pair beautifully in this delicate cake. The yogurt helps keep the cake moist, while the maraschino cherries add a subtle sweet flavor.
I’ll tell you what. If you have some maraschino cherries, get ready and bake this Cherry Bundt Cake. It’s moist, sweet, soft, and pillowy!
Also, you might want to hide a couple of cakes for later … it kinda sucks when a 3-year old tells you that you ate too much cake.
ENJOY!
Cherry Bundt Cake
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter , room temperature
- 1/2 cup light brown sugar
- 2 eggs
- 3 tablespoons yogurt
- 1 teaspoon pure vanilla extract
- 1 jar (10 ounces) maraschino cherries, cut in half
- Powdered Sugar for dusting
Instructions
- Preheat oven to 350˚F.
- Grease 6 mini Bundt Cake pans with non-stick spray and dust with flour; tap out any excess and set aside.
- In a medium-size bowl sift together flour, baking soda and salt; set aside.
- In your mixer's bowl beat together the butter and light brown sugar for 2 minutes, or until creamy.
- Add the eggs and continue to beat until combined.
- Beat in yogurt and vanilla.
- Gradually add in the flour mixture and continue to mix until thoroughly combined; batter will be thick.
- Carefully fold in the cherries.
- Divide batter evenly and pour into the prepared mini bundt pans.
- Place all bundt pans on a cookie sheet and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Take the cakes out and let cool for 10 minutes, then carefully invert them onto a cooling rack.
- Cool cakes before dusting with powdered sugar.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How does one bake a cake in the oven, following a recipe that does not list the oven temperature?
Hi!
Thank you for bringing this to my attention. The bundt cakes should be baked at 350˚F.
I’m sorry for the missing step, though. I shared this recipe exactly 7 years ago. In the meantime, I have gone through several different recipe plugins, website updates, redesigns, and so forth; during those updates and processes, some information and recipes just didn’t transfer completely. Again, my apologies, and thank you for pointing it out.
Good for breakfast, Nice share.
I love creative use of pantry ingredients! Great job!
I love mini bundt. One of these days I WILL join in, bundtamonth always looks so fun.
these sound SO GOOD – very unique!
I love mini bunts–the finished product is always so pretty. Hope you get some warmer weather soon!
Mini-bundts are always so cute, and yours look absolutely beautiful, Kate! I have no mini bundt pans yet, only a normal one, and I really need to buy them very soon 🙂 Love your photography!
I have always had maraschino cherries in the refrigerator or cupboard until we moved to Dubai. They are most difficult to find here and I don’t know why! I finally brought two jars back from the States last week so I am in business! What beautiful little Bundts you have created! And that third cake? Is why three-year-old have earlier bedtimes than mothers.
You always have the prettiest desserts, Kate!! These little treats are absolutely gorgeous and this sounds like such a fun event!
So cute, I want some mini bundt pans!
Those are so cute, I have to try a smaller one with a swirl. You have given me the confidence I needed!!
Love that you made mini bundt cakes! I like not having to “share” 😀
Love these mini bundts! So pretty! I was wondering what kind of cherries you’d use since they aren’t quite in season yet. Though assuming winter actually decides to end, it won’t be long until it’s cherry season.
Your mini Bundts are beauties, Katerina! Love the use of brown sugar in the cake.
P.s. On my last trip to Japan I purchased very similar looking mini Bundt pans…You’ve made me want to bake in them tonight =)
These are adorable and sound so delicious with the cherries!
Kate, love that you made your Cherry Bundt Cakes minis! I adore my mini Bundt pans from Nordicware. This is the pan we bakers used to make “baked doughnuts” before doughnut pans hit the market! Love your photography here! xo
I love bundt cakes, these minis are the cutest!
Seriously, what it up with the weather?
I think I’d need two of these splendid bundtlette cakes too (maybe three…I don’t have kids). 😀
Oh Kate…these cakes are just beautiful. Simple and pretty and your photography is just stunning! : )
I own a full-sized bundt pan inherited from my mom, though it has been relegated to the basement, as previous baking attempts in it have all been met with failure due to underbaked centers while the sides/tops started to burn.
Maybe it was just the recipes I tried (ie medivnyk or Ukrainian honey cake) but I’m willing to give it another try with all the tempting cherry cake recipes on offer. I recently made a batch of cherry preserve and almond filled rugelach and the cherry flavour has inspired me to eat all of the rugelach myself and NOT give them all away which I have been doing in the past.
Gorgeous! I’m glad you didn’t go with chocolate and cherries. This looks much more delicious to me. 🙂 And, thanks for the heads-up. I’ll be sure to make and eat these while Dudette’s at school.
I love mini bundt cakes! These looks so scrumptious, Kate! Pinned!
Such pretty little bundts! It’s making me want to use my mini bundt pan again real soon.
Kate: Your lovely mini bundt cakes full of cherries are making me drool like a baby — literally!! The first picture is nothing than impressive. I am pinning it now.
Going the mini bundt way was a good call. They look awfully cute Kate! Many of us choose yogurt, is it the nicer weather? Beautiful cakes, and I love that you used brown sugar.
I am in love with mini bundts!!! …and cherries! …and your photos! Lovely, Kate!
I absolutely love that they’re mini! I have 1 mini bundt pan..I really should have bought a pair..duh! I also love maraschino cherries..and they’re perfect in this cake!
Great use of your fridge ingredients. It’s cold where I live too.. I’m still posting soup recipes, like today. 🙂