Dark Cherry Bundt Cake
Sugar 1 / 4 cup
2 tablespoons kirsch or orange juice
1 1 / 2 teaspoon cornstarch
3 cups fresh or frozen (thawed, see Tip) dark cherries, pitted and coarsely chopped
1 / 4 teaspoon almond extract
1 teaspoon grated lemon rind
For the cake:
1 2 / 3 cups cake flour
2 1 / 2 teaspoon baking powder
1 cup whole wheat flour baking
1 cup sugar
1 / 2 teaspoon baking powder
1 teaspoon almond extract
1 / 2 teaspoon salt
2 large eggs
3 tablespoons butter, slightly softened
3 tablespoons canola oil
1 1 / 4 cup nonfat vanilla yogurt or lemon
2 1 / 2 teaspoon vanilla
Sugar 2 teaspoons confectioners’ for decoration
Preheat oven to 350 ° C. Very generously coat a Bundt pan or 10-inch pipe with a jet cooking. Dust pan with flour, knocking out excess.
To prepare the cherry filling: Mix sugar and cornstarch in a saucepan half non-reactive (see note). Stir in cherries, kirsch (or orange juice), lemon peel and almond extract. Bring to a boil over medium-high and cook, stirring occasionally, until mixture resembles jam is very thick and reduced to about 1 cup 5-7 minutes.
To prepare the cake: Sift the cake flour, wheat flour, baking powder, baking soda and salt in medium bowl. Beat sugar, butter and oil in large bowl with electric mixer on low speed, medium, until very light and fluffy, about 1 1 / 2 minutes, scraping down sides as needed. Add half the yogurt and beat until very smooth. With mixer on low speed, beat in half the dry ingredients until incorporated. Beat the remaining yoghurt, eggs, vanilla and almond extract until smooth, scraping down sides as needed. Add remaining dry ingredients until incorporated.
Half a teaspoon of batter into prepared pan generously spread around the edges. Pour cherry mixture over dough. Cover with remaining batter. Grease a knife to butter and mix vertically through the mass and cherries.
Bake the cake until a toothpick inserted comes out the thickest part, without the crumbs on top and springs back when lightly pressed, 50-65 minutes. (Dark metal pans usually bake cakes faster than light or shiny metal pans). Move the pan on the rack and let stand until the cake is completely cooled, about 1 1 / 2 hours. Very gently run a knife around the edges and center tube of cake to loosen sides and bottom. Rap the pan sharply against the counter several times to come off completely. Invert pan onto a serving plate, and slide the cake out. Top with powdered sugar icing ‘before serving.