I just love a quick and tasty last minute recipe in a quirky Bundt pan.
Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy
• 1 cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1/3 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 egg
• 1/3 tsp vanilla paste
• Cherry Greek yoghurt (3 oz)
• ¼ cup sliced almonds
• ¾ tsp granulated sugar
• 1/3 tbsp unsalted butter, melted
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk
1. Preheat oven to 325°F.
2. Grease a Bundt pan.
3. In a large bowl whisk together flour, baking soda and salt and set aside.
4. Using an electric mixer on medium speed with the paddle attachment beat butter and sugar until light and fluffy.
5. Add egg and vanilla paste.
6. Toss cherries in the flour mixture and set aside.
7. Slowly add in the flour mixture along with the yoghurt and mix until just blended.
8. Stir cherries into the batter slowly.
1. Using a small bowl, stir together the sliced almonds, sugar and butter.
2. Pour and spread into the bottom of the Bundt pan.
3. Pour batter into pan and bake for 60 minutes, or until a cake tester inserted comes out clean.
4. Let cool for 15-20 minutes and then transfer to a wire rack and let cool completely.
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.
I can now add another recipe to my last minute recipe list. It looks like it took more time than it really did, which is great. Friends and family will think you went that extra mile when in actuality it took you no time at all.