Cherry Pie Filling Bundt Cake Recipe
You shouldn't sleep on this tender, vanilla, cherries-filled old-fashioned cherry pie filling bundt cake!
Equipment
- 1 bundt cake pan
- 1 Mixer
Ingredients
Cherry Pie Filling
- 12 oz cherries (350 grams) Pitted, frozen, or fresh.
- 1 tbsp cornstarch
- 2 tbsp sugar You can add more or less, according to your taste.
- ¾ cup water Add more if using fresh cherries.
Bundt Cake Batter
- 4 eggs
- 1 cup sugar (200 grams)
- 1 pack vanilla sugar (0.3 oz or 9 grams)
- 3 tsp baking powder (0.5 oz or 14 grams) (That's one pack.)
- 1 cup yogurt (250 ml)
- ½ cup oil (125 ml)
- 2 ¼ cup cake flour (300 g)
- 3 tbsp instant vanilla pudding powder
- ½ vanilla bean
Frosting
- 4 oz white chocolate (100 grams)
- 1 tsp oil
Instructions
Making Cherry Pie Filling
- Take pitted frozen cherries, add some sugar, and simmer lightly.
- Pour a splash of water and add corn starch you previously dissolved in water.
- Stir it well and continue simmering, until you are satisfied with the texture. About 5 minutes of cooking is enough. Set it on the side to chill and move to the next step.
Making the Batter
- Blast your oven to 350 °F (180 °C) to get ready while you prepare the batter.
- Combine eggs, granulated sugar, and vanilla sugar. Mix till frosty and pale yellow. A few minutes is enough.
- Pour yogurt and oil and combine. Next, add the baking powder and flour. Combine and mix on low speed. The moment all the flour crumbs are gone - stop!
- Lastly, stir in some vanilla beans and vanilla instant pudding powder.
Putting Everything Together
- Butter up the Bundt pan very well, with the sides, as well. Dust it with flour to be 100% sure the cake will come out intact.
- Take half of the batter and pour it into the pan. Cover the sides, too, by diffusing it carefully.
- Now, take the spoon by spoon of the cherry pie filling and arrange it in the middle. You can swirl it with a toothpick to create a marble pattern. Save some leftovers to use when decorating.
- Take the other half of the butter and pour it into the mold. Don’t shake it because cherries can sink to the bottom.
Baking and Decorating
- Bake the cake for about 40 minutes, depending on how strong your oven is. To be sure, check the batter with a toothpick - if it comes out clean - it’s baked!
- After about 10 minutes in the oven, when the crust forms, cover the cake with a piece of parchment paper.
- Take out the cake from the oven and set it on the rack to chill a bit.
- Take a big plate or cake stand you want to serve it on, put it on a Bundt pan, and turn it upside down.
- Let it chill at room temperature. Melt white chocolate with oil and pour over the cake. Top it with leftover cherries.
- Enjoy with a steaming cup of tea or coffee!
Nutrition
Serving: 1servingCalories: 363kcalCarbohydrates: 51gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 59mgSodium: 170mgPotassium: 167mgFiber: 1gSugar: 32gVitamin A: 121IUVitamin C: 2mgCalcium: 119mgIron: 1mg