Desserts ALLERGIES: Dairy, Egg, Wheat
January 14, 2016
The cherries inside this beautiful bundt add a bright burst of sweetness. Who needs a cherry on top when you can bake them right in?!
1 cup All-Purpose Flour
1 tsp. Baking Soda
¼ tsp. Salt
1 stick Butter, room temperature
½ cup Light Brown Sugar
3 tbsp. Yogurt
1 tsp Pure Vanilla Extract
1 jar (10 ounces) Maraschino Cherries, cut in half
Powdered Sugar for dusting
Grease 6 mini Bundt Cake pans with non-stick spray and dust with flour; tap out any excess and set aside.
In a medium-size bowl sift together flour, baking soda and salt; set aside.
In your mixer's bowl beat together the butter and light brown sugar for 2 minutes, or until creamy.
Add the eggs and continue to beat until combined.
Beat in yogurt and vanilla.
Gradually add in the flour mixture and continue to mix until thoroughly combined; batter will be thick.
Carefully fold in the cherries.
Divide batter evenly and pour into the prepared mini bundt pans.
Place all bundt pans on a cookie sheet and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Take the cakes out and let cool for 10 minutes, then carefully invert them onto a cooling rack.
Cool cakes before dusting with powdered sugar.
By Katerina at Diethood
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