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Recipe suggestion-cherries and bundt cake?

rob333 (zone 7b)

14 years ago

Son has requested I make something in bundt cake form. Usually, I make quick breads this way and slice off a reasonable piece for his post-fruit, milk, and yogurt breakfast. He's been having coffee cake, blueberry muffins... but this time, he wants it to be cherry. I have no recipes or even an idea of what it might be. Suggestions are most welcome! Thanks!

-Rob

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Comments (6)

lindac
14 years ago
I would put dried cherries instead of raisins in a recipe for a raisin bread.
The one linked below sounds good and fairly healthy.

Here is a link that might be useful: Oatmeal raisin bread.
nancylouise5me
14 years ago
How bout a sort of Black Forest bundt cake. Chocolate cake with a layer of cherry filling in the middle. Chocolate sauce drizzled on top with cherries to decorate the top (You can leave out the liquor if so desired). What could be better then chocolate for breakfast?! NancyLouise
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If you like moist, rich, almost-custardy, almost-black foresty chocolatey cakes with cherries, here's a winner: CHOCOLATE-CHERRY MASCARPONE BUNDT CAKE Serves 16 Ingredients 2 sticks butter 1/2 cup cocoa 3/4 cup water 2 cups granulated sugar 1 cup mascarpone cheese 1 Tbs vanilla extract 2 large eggs 2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 can cherry pie filling Glaze 3/4 cup chocolate chips 1/4 cup heavy cream 1/4 cup good dark brewed coffee 1/4 cup light corn syrup 1 tsp vanilla extract Directions Grease and flour a 10-12 cup Bundt pan. Heat oven to 350Â°F. Melt butter in a large saucepan over medium-low heat. Add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, mascarpone, vanilla and eggs. Whisk until smooth. In another bowl combine the flour, soda and salt. Add all at once to the first mixture, whisking until well blended. Stir in one can of cherry pie filling. Pour the batter into the prepared pan. Bake for 1 hour, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate. While it is cooling, warm the milk/cream, coffee and corn syrup on medium heat until it boils. Remove from heat. Add vanilla. Pour over chocolate chips and let sit until chocolate melts. Whisk until smooth. Let cool to room temperature and then spoon over the cooled cake. If too thick, thin with a little more cream. Joe
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I just googled and found this recipe which is cherry pie filling only. It is the same recipe but left the pineapple out and added a second can of cherries. I was going to suggest that but didn't know if the "juiciness" of the pineapple was needed. LOL I guess not. At any rate, I hope this helps. Cherry Dump Cake 1 box white or yellow cake mix 1/4 pound butter or margarine -- at room 1/2 cup nuts* -- chopped 2 cans prepared cherry pie -- filling walnuts or pecans are best for this recipe In a mixer blend the cake mix with the butter until it is fine and crumbly. Take out and save about 1 cup of the mixture. The remainder is pressed into the bottom of a 9x14" baking pan. Bake at 350* for about 15 minutes, or until lightly brown. Pour the cherry pie filling over the hot baked crust. Mix the chopped nuts to the remaining cake mix mixture, and sprinkle over the pie filling. Return to the oven for about 30-40 minutes, or until the mix mixture is lightly browned. Serve with a scoop of vanilla ice cream or whipped cream.
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Looks like I missed this. Laurie, if I read correctly, you're planning on using 2 TBSPS of Almond Extract in a single cake recipe. If so, please don't do that. Unless you're embalming the cake for posterity, I would not recommend it. Almond extract is quite bitter, and for that reason, should be used sparingly. If your clients want a more assertive almond flavor, try adding a couple of tablespoons of Amaretto to the cake, plus a teaspoon of almond extract. Cake mixes typically yield 4 ½ to 5 cups batter. So, 2 tablespoons Almond Extract in a single cake mix, would be overkill. Or, how about this. Instead of artificially flavoring a cake mix, why not bake a true almond cake? My favorite almond cake calls for almond paste, so it packs a serious one-two punch of almond flavor. And if sometime you choose to bake an actual almond cake, you won't have any trouble finding a recipe online. Regarding the 'poof' on the last cakes pictured, I agree that trimming is necessary. You could do it, with a long, serrated knife, while the cake is still in the pan, by resting the knife flat against the pan, and slicing right through, using the pan as your guide. Another tip. I would then use the scraps, to fill the hole in the largest Bundt cake. This way, you can add more support to the center of your cake, without going further out into the cake, exposing the wooden dowels. There's also a way to avoid cutting the cake domes altogether. It's a tip I shared here, eons ago. But, this is your first wedding cake, and it's not my intention to overwhelm you with 'too much information.' Sorry if your head is spinning. At any rate, these are some of my tips. Good luck, and enjoy your cake endeavor. Sol
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rob333 (zone 7b)
Original Author
14 years ago
Love both ideas! Sound great.
:)

I also saw a lemon-dried cherry quick bread that looked dang tasty, but no reviews and I didn't get down to brass tacks on the ingredients.

The other thought I have involves almonds. Almonds and cherry are my favorite combination.
lpinkmountain
14 years ago
Here's what I'd do, I'd make a bundt cake recipe with a struesel swirl and add chopped maraschino cherries to the cake batter. Not too many!, their flavor is overpowering. I sub chopped maraschinos in AnnT's coconut blueberry muffins instead of blueberries, and it's like ambrosia in a muffin!
Bumblebeez SC Zone 7
14 years ago
I have been making this recipe regularly since seeing it this past winter. I think it would easily adapt to a bundt pan. I use canned tart cherries that are very well drained and patted dry. I use light sour cream or Greek yogurt.

Penzeys Cherry Muffins
The cutest muffins around. Tasty too. Thank you Karen Reilly (story on page 16) for sharing.

2 3/4 Cups flour
4 eggs
1 tsp. baking soda
1/2-1 tsp. ALMOND EXTRACT
1/2 tsp. PURE VANILLA EXTRACT
1/2 tsp. salt
11/2 Cups sugar
11/2 Cups sour cream
11/2 Cups sour cherries (see note)
8 TB. (1 stick) butter, room temperature

Preheat oven to 400Ã¯Â¿Â½. Grease and flour muffin tin cups or line with paper muffin cups. Combine flour, soda and salt in a bowl and mix well. In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs, ALMOND and VANILLA EXTRACTS, sour cream and dry ingredients. Mix until just moistened (overmixing will make the muffins tough). Fold in the cherries. Fill the muffin cups about 2/3 full with batter. Bake at 400Ã¯Â¿Â½ for 20-25 minutes or until a toothpick comes out clean and the tops are lightly browned.

Note: Sour cherries can usually be found frozen, canned or dried. If frozen or canned, drain off any juice before using. If dried, chop into smaller pieces and they taste great as well!

Prep. time: 15 minutes
Cooking time:20-25 minutes
Yield: 24

Nutritional Information:
Servings 24; Serving Size 1 muffin (62g); Calories 180; Calories from fat 60; Total fat 7g; Cholesterol 50mg; Sodium 150mg; Carbohydrate 25g; Dietary Fiber
annie1992
14 years ago
Well first, the important question, which is "sweet cherries or sour cherries". (grin)

I have this recipe which calls for maraschino cherries, but I've subbed home canned brandied sweet cherries and that worked well, so I think any kind of canned or frozen cherry would be OK.

Cherry Bundt Cake

1 1/2 cups sugar
8 ounces cream cheese, soft
1 cup butter
1 1/2 tsp vanilla or almond extract
4 eggs
2 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
3/4 cup well drained,chopped maraschino cherries
1/2 cup pecans/almonds/walnuts (optional)

Glaze

1 1/2 cups powdered sugar
2 tablespoons milk
1 tsp almond extract

Preheat the oven to 325. Combine sugar, cream cheese, butter and vanilla and mix till well blended.
Add the eggs one at a time and mix well after each one.
Gradually add 2 cups of the flour mixed with baking powder.
Mix well.

Toss remaining 1/4 cup of flour with cherries and chopped nuts and fold into the batter.

Pour batter into a greased and floured 10 inch bundt cake pan. Bake 1 hr and 20 minute to 1 1/2 hours or until cake tests clean with a cake tester or toothpick. Cool on wire rack for 5 minute then remove from pan. Cool thoroughly.

Combine icing ingredients, mix well and drizzle over the cake. Garnish with additional cherries and nuts if you wish.

Annie

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