Buzz
Photo: Antonis AchilleosGrab your Bundt pan and dive straight into this cherry-packed bundt cake recipe. This easy-to-make dessert has a wow factor: juicy cherries tucked within the soft, tender crumb. It might look fancy, but it’s actually a breeze to make.
A simple cake batter, enriched with yogurt, is added to the pan in two layers, with a layer of cherry pie filling in between. Just be sure the filling doesn’t touch the sides of the pan. To help, run a spoon through the batter to create a little pocket for the filling to fall into.
You can prepare the cake a day ahead. Just dust with powdered sugar before serving.
Ingredients
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baking spray with flour
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3 cups all-purpose flour
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1 tsp kosher salt
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1 tsp baking powder
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1/2 tsp baking soda
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2 cups granulated sugar
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1 cup plain whole-milk yogurt
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2/3 cup neutral oil, like canola oil
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2 large eggs, plus 1 egg white
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1 tbsp vanilla extract
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1 cup cherry pie filling (from a 21-oz. can)
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1 cup unsifted confectioners' sugar
Directions
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Preheat the oven to 350°F and position the rack in the center. Coat a 10-cup Bundt pan with baking spray (or use regular cooking spray followed by a dusting of flour).
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In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In a separate large bowl, whisk the granulated sugar, yogurt, oil, eggs, egg white, and vanilla. Combine the wet ingredients with the dry ingredients, stirring until smooth.
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Pour about two-thirds of the batter into the prepared pan. Spoon the cherry pie filling on top, taking care not to let it touch the sides of the pan. Top with the remaining batter.
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Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out mostly clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Remove the pan and allow to cool completely, about 1 hour. Just before serving, dust with confectioners' sugar.
