Cherry Yoghurt Bundt Cake

 Cherry Yoghurt Bundt Cake - Candy Coated Culinista

Cherry Yoghurt Bundt Cake – Candy Coated Culinista

Much like my blueberry lemon cake with vanilla glaze, this recipe came about strictly due to free yoghurt. The strangest things happen in Toronto. Picture this – a truck at the side of the road in the Financial District for Astro Yoghurt just giving away an insane amount of yoghurt to whoever wants it. Now I actually missed the actual yoghurt being given away; but with such generous co-workers everyone had at least two packs of Greek yoghurt to take home and enjoy.

Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy

Ingredients
Cake

• 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)
• Frozen cherries, pitted (4 ½ oz)
Glaze
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk

Assembly
Cake

1. Preheat oven to 350°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.
9. Bake for 60 minutes or until top is golden brown.
Glaze
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth in a small bowl.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.

Please Enjoy

My thoughts
Such a moist cake and I will say yoghurt makes the best cake. I made some for my second mom just to taste test and her hubby managed to only get a small piece as everyone to a little more than their share. I then had to make another cake again 1 day later for him. Now I am being requested to make this for thanksgiving dinner just much larger. I would have made this recipe 3 times in 7 days which I find to be hilarious. My two favourite parts to this recipe was I used the cherries I picked from my second mom’s garden back at the end of June. Secondly I used my mom’s old copper Bundt pans; which funny enough I never realized were baking pans until I was tidying up the kitchen in May. I just thought they were decorative things hanging on the wall. Now I’m the proud owner of three unique mini Bundt pans and I couldn’t be happier.

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Trackbacks

  1. […] was outside taking pictures of my Cherry Yoghurt Bundt Cake and a few neighbourhood girls came by all inquisitive like asking “what are you doing?” So I […]

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