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Cherry Bundt Cake
A rich, super moist bundt cake made with maraschino cherries and yogurt, finished off with a dust of powdered sugar.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings:
12
Author:
Katerina | Diethood
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
Calories:
89
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
156
mg
|
Potassium:
41
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
45
IU
|
Calcium:
19
mg
|
Iron:
1
mg