Buttermilk Cherry Bundt Cake Recipes

DARK CHERRY BUNDT CAKE

Steps:

• Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett.
• Preheat oven to 350degreesF. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess.
• To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, kirsch (or orange juice), lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
• To prepare cake: Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until incorporated.
• Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.
• Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. (Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans.) Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners' sugar before serving.
• Recipe Tips & Notes:
• 1. Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
• 2. Notes: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
• 3. A nonreactive pan or container-stainless steel, enamel-coated or glass-is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.
• Recipe Nutrition:
• Per serving: 311 calories; 8 g fat (3 g saturated fat, 2 g mono unsaturated fat); 43 mg cholesterol; 55 g carbohydrates; 5 g protein; 2 g fiber; 294 mg sodium; 177 mg potassium
• Nutrtion Bonus: Folate (15% daily value).
• 3 1/2 Carbohydrate Servings
• Exchanges: 1 1/2 starch, 2 other carb, 1 1/2 fat
• To Make Ahead: Equipment: 10-inch Bundt pan or tube pan with removable bottom

CHERRY BLOSSOM BUNDT CAKE

Steps:

• Grease three cookie sheets and line them with parchment paper. Have a piping bag fitted with a two-hole piping tip ready; unfold the bag half way and place it upside down in an empty cup.
• In a large bowl, whisk together the egg white, powdered sugar, vanilla and sakura extract. You want to get the consistency of 'glue' (thicker than elmer's) so add water as needed but try to avoid adding too much.
• Separate the paste into three bowls, to each adding a different shade of pink. Beginning with the lightest pink, scrape the paste into the piping bag and with a steady hand and consistent pressure, pipe out lines of paste onto the cookie sheets. Once all the paste is used, open it again by unfolding (it will be sticky and messy) and scrape in the medium pink. Pipe out the lines until the paste is done and repeat with the darkest pink. Set the piped paste at room temperature overnight to allow to harden and dry.
• The next day, lift the parchment paper and allow the hardened sticks to break apart into small pieces. Use your fingers to break them smaller. They can be left in a bowl at room temperature, uncovered, until you are ready to make the cake.
• Preheat the oven to 350 F. Use baking spray to grease a 10 cup bundt pan.
• In the bowl of a stand mixer, beat together the butter, coconut oil, salt, sugar, extracts and baking powder until very fluffy, at least five full minutes. If you are using a hand mixer beat longer.
• With the mixer on, add an egg white one by one allowing each to fully be beaten in before adding another. Let the mixer beat for a few more minutes after all the eggs are incorporated. Scrape the bottom of the bowl in case any bits have gotten stuck.
• Over the batter, sift in the cake flour. Using a rubber spatula, stir the flour in (this way it won't make a mess when you turn the mixer on). Turn the mixer on and slowly pour in the kefir, let it beat until fully combined, scraping the bottom to ensure the batter is all incorporated.
• Add the sakura sprinkles and fold them in with a rubber spatula. Pour the batter into the bundt pan and bake for about 45 minutes until you can press the center ring of the cake and it springs back. Allow to cool in the pan for about 5-10 minutes then turn it upside down onto a plate. Let it cool fully.
• Make the glaze by combining all the ingredients into a paste. To make a thick glaze add less juice, to make a thin add more. Pour it over the cooled bundt. Add remaining sprinkles on top.
• Kept in an airtight container at room temperature, the cake stays moist for 3 days.

SHERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
• In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

BUTTERMILK POUND CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BUTTERMILK CHERRY BUNDT CAKE

Steps:

• Sift together flour, soda & salt; set aside. With electric mixer on high, cream shortening & sugar Add 5 egg yolks one at a time, & blend well after each Add dry ingredients alternately with 1 cup buttermilk Add Almond extract & mix well Gently fold in egg whites. Grease & flour bundt pan Pour 1/2 cake batter into pan; add cherry pie filling, pushing down gently; pour remaning batter to cover cherries. Bake at 325 degrees 1 hour & 15 minutes or longer, depends on oven. Remove from oven, place on wire rack & cool in pan 15 - 20 minutes. Loosen edges of cake with a rubber spatula & invert cake onto cake dish, gently shake loose from pan. Finish cooling to room temperature. While cooling, mix together amaretto liquer & powdered sugar. If too thick add a little water, if too thin add a little powdered sugar. Drizzle frosting over cake. Chill if desired then serve with a small scoop of vanilla ice cream.