I haven’t made a bundt cake in a long, long time. Every time I think of a bundt cake, I remember the scene from “My Big Fat Greek Wedding” when the Millers bring a bundt cake to the Portocalus family dinner and Toula’s mother Maria doesn’t have a clue what “bundt” means. That was some pretty funny stuff.
What I like about bundt cake molds are their artistry. They give a professional look to any recipe with very little effort. In recent years they’ve gotten fancy with bundt molds, from rose designs to vertical swirls, to picture cut outs that can define the top of the cake. I personally prefer the traditional bundt mold as its designed to allow glaze to fall down the sides of the cake in beautiful uniformity. With the newer molds if you glaze them you basically cover up the design. So all you can put on them and still see the design is powdered sugar. Dusting a cake with powdered sugar is fine, but I like to have a couple of options for decorating rather than being held to just one.
This recipe is adapted from one I found on Pinterest. I had to adapt it to high altitude (and I’ll include both sea level and high altitude instructions). I also used frozen cherries instead of fresh (as cherries are not in season yet) and will explain what I discovered about doing that in my lessons learned. I have to admit I was surprised at how beautiful the cake turned out. I haven’t made a bundt cake in a long time. But I will definitely be making more in the future. Try this one, I think you will really enjoy it!
Lesson Learned 1 – What to think about when using frozen fruit: I’ve used frozen fruit before in recipes and normally if they’re smaller in size, like blueberries, I add them frozen. That way you don’t have to mix them with flour to ensure they will evenly distribute throughout the batter. But this particular recipe originally called for fresh cherries pitted and diced. Cherries are not in season now so all I had to work with were frozen ones. If you use frozen cherries, dice thaw and drain them first. Otherwise you will have huge pieces in the cake. Make sure you drain them well as they give off a lot of moisture. I would do this about an hour or so before making the cake to ensure you are getting out as much moisture as possible before putting them into the batter. Dice them while they are frozen and let them drain after that. It worked great as you can see by the pictures.
Lesson Learned 2 – Adapting for high altitude: This may not apply to many of you, but living in an area over 5,000 feet I’ve learned a few tricks, out of necessity, to make sure baked goods turn out as intended. In high altitude the air pressure is lower. The lower pressure causes baked goods to rise more easily and liquids to evaporate more quickly. If adjustments are not made to recipes, cakes can turn out dry or fall in on themselves due to the cell walls of the cake stretching (due to the lower pressure) until they burst. I can tell you from experience, I’ve had many, many disasters related to baking in high altitude.
In high altitude, flour acts as a strengthener in cakes. So I normally use only high altitude flour and add 1 – 2 tablespoons of additional flour per cup. In this recipe I only had to use 2 additional tablespoons of flour total. Sugars and fats act as tenderizers and need to be slightly reduced in recipes. Normally I reduce sugar by 1 – 2 tablespoons per cup, which I did in this case. And I always use extra large to jumbo sized eggs as they add strength to the batter. Sounds complicated I know, but once you’re faced with doing it on a regular basis you get use to it and to the point where you can eyeball a good batter consistency. This particular cake turned out beautifully by adding 2 additional tablespoons of flour and reducing the sugar by 2 tablespoons per cup.
Lesson Learned 3 – The importance of greasing and flouring the bundt pan: Take the time needed to thoroughly grease and flour the bundt pan. This is a little more time consuming than it might look as there are more nooks and crannies than you may think. But take the time, make sure every area is well coated with grease (I used unsalted vegetable shortening), wipe away the excess and flour the bottom, walls and inside flute completely (as seen in the picture). Once I finished I took the pan and held it about an inch over my butcher block and dropped it. I repeated this process a couple of times. By doing this I was able to dislodge and discard any large amounts of flour remaining resulting in a nice even coating of shortening and flour. The cake dislodged beautifully (and easily) as you can see. This is a very important step so don’t skimp on this process.
Lesson Learned 4 – Using heavy cream in a glaze: Many glaze recipes are made with milk, water or juice. I like to add some heavy cream to the glaze. I find it gives the glaze a richer consistency. With this glaze I used 2 tablespoons of heavy cream and 2 tablespoons of milk. That may sound like a lot, but the heavy cream does not dilute the sugar in the same way as milk. I needed to add a little more milk the get the consistency I desired. Start out by using only 1 tablespoon of milk and check the consistency of the glaze before you add more.
I was so pleased with how this cake turned out. It not only tasted good but looked like it had been made by a professional baker. So if you want a great cake and want to impress your friends as well, this is definitely the one to make!
Cherry Vanilla Yogurt Bundt Cake…
2 1/2 cups of flour, divided (add 2 additional Tbs. for high altitude)
1/2 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, room temperature
3 cups sugar (reduce by 2 Tbs. per cup for high altitude)
3 extra large to jumbo eggs, room temperature
1 Tbs. vanilla
8 ounces vanilla Greek yogurt
8 ounces frozen cherries, diced, thawed and drained
1/2 cup sliced almonds
2 tsp. sugar
1 Tbs. unsalted butter, melted
1 cup confectioners sugar
1/2 tsp. vanilla
2 Tbs. heavy cream
1 Tbs. milk (may need more depending on consistency)
Preheat the oven to 325 degrees. Generously grease and flour a 10-12 cup bundt cake pan. Set aside.
Sift together 2 1/2 cup flour, baking soda and salt. Using a stand mixer beat together the butter and sugar until creamy. Add eggs one at a time and incorporate completely. Beat in the vanilla.
Alternate adding the flour and yogurt to the butter mixture, starting and ending with adding flour. Do not over mix. Take cherries and toss with 1/4 cup flour. Gently fold the cherries into the cake batter until evenly distributed.
In another small bowl, stir together the almonds, sugar and melted butter. Scatter this mixture evenly on the bottom of the bundt pan. Pour the cake batter over the almond mixture dispersing it evenly in the pan. Bake for 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake for 15 minutes. Transfer the cake to a wire rack and cool completely.
Mix together the glaze ingredients until smooth and drizzle the glaze over the top of the cake.