Cherry Bundt Cake
A rich, super moist bundt cake made with maraschino cherries and yogurt, finished off with a dust of powdered sugar.
Servings : 12
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 | Net Carbs: 16 g
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.