Apple Cake With Praline Glaze…

There are many reasons why Fall is my favorite time of year. First, I love the crisp Fall air with its milder temperatures. Second, I love the spectacular bursts of colors the trees and bushes provide.  And third, I love Fall cooking and baking. The aromas in the kitchen at this time of year are like no other, from the smell of the first pot roast braising in the oven to the sweet smell of baked apples providing that warm feeling of comfort and home. Fall is definitely the best season of the year.

So let’s start out the season by focusing on Fall baking! I chose this particular recipe because it embodies everything I love about Fall – apples, cinnamon, cream cheese, vanilla… need I go any further. The ingredients scream Fall and the smell of this cake when it’s baking in the oven beats any apples and cinnamon air freshener you could ever buy.

So let’s talk apple cake with praline glaze…

Lesson Learned 1 – Be organized when you make this recipe. This recipe has several components and the best way to make it is to be organized. First, that means reading the recipe thoroughly. Second, and I know this may sound silly, is to create a strategy for putting everything together. When I made this I did things in stages to stay on track and to keep the kitchen from being turned upside down.

The first thing I did was shred the carrots. (If you can find carrots already shredded at your local store you can certainly use them). I used my food processor for that. Make sure you used the shredding disc as shown below.

Cut the carrots and put them into the processor’s feeding tube.

With the processor on, push the carrots down the feeding tube using the round plastic tool that comes with the processor. You will wind up with shredded carrots as seen below.

I am going into such detail about this for a couple of reasons. First to show the correct disc to use to get shredded carrots. You don’t want to use the processor’s main blade for this. Second because this step takes up time and space. I found the best way to stay organized when making a recipe is to see if there are any components that require a machine other than a mixer and determine how using that machine may affect your work space.

Once I shredded the carrots I put them in a bowl, washed my food processor and put it away. If you’ve ever worked with a food processor you know it’s comprised of several pieces and all those pieces needed to be washed. Washing them, reassembling the food processor and putting it away freed up a lot of work space for me – space that I could use to comfortably assemble the other components of the cake.

After using the food processor I put together the cream cheese filling and set it aside, assembled the wet and dry ingredients, greased and floured the bundt cake pan, measured out the pecans (I purchased pecan pieces so I didn’t have to worry about chopping them) and lastly I cut up the apples. I saved the apples for last because I wanted as short of a period of time between when they were chopped and when they were incorporated into the batter. Apples, when cut, will oxidize meaning they will start to turn brown the longer they are exposed to the open air. By cutting them last I still had nice light green apple pieces to put into the batter. There are altogether seven major components of this cake and so the more organized you are the smoother the process of making the cake will go.

The Seven Major Components Of The Apple Cake

Lesson Learned 2 – Check each egg before putting it into the batter: There are four eggs in this recipe and each one should be checked separately by cracking it into a small dish before adding it to the batter. You don’t want to add them all at once just to find you have one bad egg and then have to throw out all the batter. It only takes a few seconds to ensure that all the eggs you’re using are good.

Lesson Learned 3 – For high altitude baking decrease the baking powder by 1/4 teaspoon. The baking soda amount can stay the same.

The major point to consider when making this recipe is being organized. Otherwise everything is relatively simple. I can assure you this cake is delicious. I gave some to a neighbor who said it was so delicious that she wanted the recipe. I’m sure you’ll want to print this recipe and keep it as part of your Fall lineup of baking…

Apple Cake With Praline Glaze...

  • Servings: 12
  • Difficulty: Easy To Medium
  • Print



1 8 oz. package of cream cheese, room temperature

2 cups sugar, divided

4 eggs, divided

1 cup canola oil

2 cups flour

2 tsp. baking powder

2 generous tsp. ground cinnamon

1 tsp. salt

1/4 tsp. baking soda

2 cups green apples, peeled and chopped (2 medium size granny smith apples)

1 cup shredded carrots (2 large carrots)

1/2 cup chopped pecans


1/2 cup brown sugar, packed

1/4 cup butter, cubed

2 Tbs. milk

1/2 cup confectioners sugar

1/2 tsp. vanilla

1/4 cup chopped pecans


Preheat the oven to 350. Grease and flour a 10 inch fluted bundt pan. Set aside.

In a small bowl beat the cream cheese and 1/4 cup of sugar until smooth. Beat in 1 egg. Set aside.

In a medium bowl combine the flour, baking powder, cinnamon, salt and baking soda. Whisk together until thoroughly combined. Set aside.

In a large bowl beat together the oil with the remaining sugar and eggs until well blended. Gradually beat the flour mixture into the oil mixture until blended. Fold in the apples, carrots, and pecans.

Put half of the better evenly around the bundt pan. Put the cream cheese mixture on top. Add the remaining batter on top of the cream cheese mixture.

Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the bundt pan before removing the cake from the pan.

To make the glaze – in a large saucepan bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat and whisk in the confectioners sugar and vanilla until smooth. Drizzle over cooled cake. Sprinkle with pecans.



Chocolate Cherry Cream Cheese Cake…

What can I say about this one. It is simply over the top. Not only does it taste divine but it’s gorgeous. What more can you ask for from a cake? Now I’ll admit this cake takes a little more work than most but the result is breathtaking. This is possibly the most professional looking cake I’ve ever made. And we know looks are important but bottom line it has to taste good. Well let me tell you in the taste department I would consider this to be divine. I mean what’s not to love – chocolate, flavorful cream cheese, cherry pie filling, vanilla glaze – it just doesn’t get much better than that.

So let’s talk chocolate cherry cream cheese cake…

Lesson Learned 1 – Be organized when you make this cake: Really you should be organized when you make any cake but this one has so many components to it that your experience making it will be so much more delightful if you plan this out before you make it. Think about this one in stages.

  1. Get everything out in plenty of time that needs to be room temperature. In this recipe that means the eggs and sour cream. No need to worry about the butter because you melt that.
  2. Get the oven preheating. I believe it is better for your oven not only to be preheated but to be at the desired temperature for at least 5-10 minutes so that once you pop the cake pan in you can count on the oven truly being the correct temperature all throughout.
  3. Put together the dry ingredients (flour, sugar, kosher salt and baking soda) and set them aside.
  4. Measure out all of the remaining ingredients. I use little bowls to organize what needs to be measured. That way when you come to a certain juncture in the process you are all ready to go. This includes opening up the can of cherry pie filling and measuring out the amount needed. As you do that, try to opt for more cherries than filling as some fillings tend to be more juice and less cherries.
  5. Count out, drain and rinse your maraschino cherries. For my pan I needed 16 cherries, so a small jar of cherries will work just fine.
  6. Assemble the chocolate mixture.
  7. Make the batter by combining the chocolate mixture with the dry ingredients. Now you’re ready to go.
  8. Wait to spray your bundt pan until the very end. For this recipe I recommend using a baking spray with flour. Coat the bundt pan liberally. You want it to be glistening all over before you begin assembling the cake.

Because there are so many components to this recipe I guarantee you will be a lot happier and have more fun making this cake if you organize yourself.

Lesson Learned 2 – Making the glaze: Making glaze for any type of cake or pastry couldn’t be easier. All it requires is some confectioners sugar, some liquid and perhaps some sort of additional flavoring. You can use water, milk, or heavy cream for your liquid and you can use a little extract, juice or zest to enhance the flavor of the glaze. More often than not I use milk as the liquid and in this particular recipe I used a little vanilla extract to enhance the flavor.

Keep in mind you need very little liquid to create a glaze. Normally it works out to about 1 cup of confectioners sugar to about a tablespoon or so of liquid and then, if using a liquid extract, only about 1/8 teaspoon of that. But don’t get bogged down in the measurements. If your glaze is too thick just add a little more liquid to thin it out. If it becomes too runny, add a little more confectioners sugar. Glaze is very forgiving and can be made to the correct consistency with some easy minor adjustments.

One caveat – don’t use the additional flavoring to thin out a glaze. The flavor can become overpowering if you do that. And lastly, I don’t always have heavy cream around the house, but when I do I use it as my liquid. That is when you get the richest flavor. I just can’t convince myself to buy a pint of heavy cream for the needed tablespoon I will use in a glaze. But it’s all up to you.

This cake is so good and so worth the effort. Try it – I just know you will like it!

Chocolate Cherry Cream Cheese Cake...

  • Servings: 12-14
  • Difficulty: Medium
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2 cups flour

1 1/2 cups sugar

1 tsp. kosher salt

1 tsp. baking soda

1 cup water

3/4 cup unsalted butter, melted

1/3 cup cocoa powder

1 Tbs. espresso powder

3/4 cup bittersweet chocolate chips

1/2 cup sour cream, room temperature

2 eggs, room temperature, slightly beaten

1 tsp. vanilla extract

1 1/2 tsp unsalted butter, melted

1 Tbsp. brown sugar

16 maraschino cherries, rinsed and drained

3/4 cup cherry pie filling


2 – 8oz. packages cream cheese, softened

1/2 cup + 2 Tbsp. sugar

1 tsp. vanilla extract

3 Tbs. flour

1 egg, room temperature


1 cup confectioners sugar

1 – 2 Tbs. water, milk or heavy cream

1/8 tsp. vanilla


Preheat oven to 350 degrees. Make the cream cheese filling by beating together the cream cheese, sugar and vanilla until fluffy. Add the flour and egg and beat until smooth. Set aside.

In a large bowl combine the flour, sugar, salt and baking soda. Whisk until thoroughly blended. Set aside.

In a saucepan melt the 3/4 cup butter. Add the water and stir to blend. Add the cocoa and espresso powder and whisk until there are not lumps. Add the chips and stir until they are completely melted and the mixture is smooth.

Add the chocolate mixture to the dry mixture and whisk until combined. Blend in the sour cream. Add the eggs and vanilla and mix until combined.

Spray a 10-12 cup bundt pan thoroughly with baking spray with flour. Melt the 1 1/2 tsp of butter and pour it evenly into the bottom of the pan. Evenly sprinkle the brown sugar on top of the melted butter. Place two cherries on top of the brown sugar in each of the larger grooves of the bundt pan.

Fill the bundt pan with half the chocolate batter. Spoon in the cream cheese filling on top making sure not to have the filling touch the sides. Spoon the cherry pie filling on top of the cream cheese, making sure the filling does not touch the sides of the pan. (You may have some leftover cream cheese and cherry pie filling). Pour the remaining batter evenly on top making sure to cover the cream cheese and the cherry pie filling completely.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Put a plate over the bottom of the pan and flip the cake out of the pan onto the plate and let cool completely.

Mix together all of the ingredients for the glaze. Drizzle the glaze over the cooled cake.

Pour the melted butter evenly over the bottom

Put the brown sugar on top of the butter

Place the cherries in the larger grooves

Layer the ingredients

The cake right out of the oven






























Marble Pound Cake…

I love this recipe not only because it produces a moist, flavorful cake but also because it’s a ton of fun to make.  And the finished product looks as good as it tastes.

I like experimenting with different cakes and when I read about the process for this one I thought I’d give it a try. I’ve made swirl cakes before where you basically have one little cinnamon swirl going through the cake but this way of making a swirl cake is much more dramatic. You create the dramatic swirls by dividing the batter and making one half chocolate and keeping the other half as is. Then you spoon in the batter alternating the colors and use a knife or another similar object and swirl them together. It was great fun (I know I need to get a life…). And the result, as you can see from the many pictures in this blog is a more dramatic density of swirls. It is a fun cake to make and eat.

So let’s talk marble pound cake…

Lesson Learned 1 – The easy way to grease and flour a bundt cake pan: If you’re like me you love the way a bundt cake looks but you dread greasing and flouring the pan. Well I’ve found a way to make that process somewhat easier. First there’s no getting around it you need to grease the pan and pay attention to getting the grease into the many crevices. I usually use shortening to do that. I think I actually use less grease with shortening than I do with butter.

Then comes the flouring part and that was always a challenge because you need to get the flour up as high as you can and with the wide opening of the pan you can get flour all over the place if you’re not careful. Well, no more. All you need do is take some good cling wrap (and I mean the stuff that really clings – we buy ours at Costco and it is restaurant quality grade). Cover the top of the pan as shown in the picture below.

Once you do this you can turn the pan completely upside down and shake it all around and spread the flour easily throughout the entire pan. See for yourself…

After that you simply turn the pan upside down on the counter and tap the sides of the pan with a wooden spoon all the way around. I would do that a couple of times. Then remove the cling wrap from the sides of the pan, lift the pan up and you’ll be left with all the excess flour all on the cling wrap as seen in the picture below…

Then all you need to do is fold up the edges of the cling wrap and toss it with the flour inside. Believe me, this little trick saves a lot of time and mess. You’ll love it.

Lesson Learned 2 – Add the eggs individually and beat each of them for a long time: There is no leavening in this recipe (baking powder, soda). Leavening is traditionally used to make a cake rise in the oven. The only leavening agent in this recipe is the eggs.

Think of an egg as basically having three qualities – fat, foam and fat & foam. The fat is the yolk which primarily serves as a binder. It helps to make batters smooth and moist. The foam is the whites. Beat them into submission on their own and you get light stiff peaks that can be used for airiness in a recipe or to make a meringue.

The particular recipe relies on the fat and the foam. When mixed with sugar (like in a cake or cookie batter), eggs help trap and hold air — not quite as well as whipped egg whites, but enough to give the finished product some lightness and lift. And that’s what you are needing in this recipe. That is why it is important to make sure each egg is blended thoroughly. Do not add all the eggs in at the same time. It never mixes as well as you think and could affect the cakes ability to rise.

Also don’t crack the eggs directly into the batter. Since you are using so many eggs you don’t want to get to the fifth or sixth one and then find out you have a bad one as it drops in. Your batter will be ruined. In order to prevent this, crack each egg into a small dish before you add it to the batter. That way you can make sure you’re not adding a bad egg. I’ve only had this happen to me a couple of times, and it’s not fun. Believe me you don’t want to put yourself into a position of having to toss out all of those ingredients and start all over because you had one bad egg.

Lesson Learned 3 – Alternating the batters in the pan: I think I had the most fun with this part of the process. Once you create the two batters you alternate them by large spoonfuls in the pan.

After that you swirl the batters together being careful not to touch the edges or the bottom of the pan. I used a skewer that I used to grill vegetables. It was long enough and thin enough to give me control and to create some great swirls. Judge for yourself…

You add another layer of alternating batters, swirl again and you’re ready to pop the cake into the oven.

Lesson Learned 4 – Use instant espresso powder to enhance the flavor of the chocolate: In any recipe that includes chocolate I’d recommend adding at least a quarter teaspoon of espresso powder. It brings out the chocolate flavor so much more. Try making a chocolate recipe without it and then make the same recipe with it. You’ll be amazed at how much it enhances the flavor of the chocolate.

What I really like about this cake is it looks as good as it tastes. And I found it fun to make. I loved making the swirls! So try this one and tell me what you think. I just know you’ll love it.

Marble Pound Cake...

  • Servings: 12
  • Difficulty: Easy
  • Print


1 1/2 cups unsalted butter, room temperature

8 ounces cream cheese, softened

3 cups sugar

6 large eggs, room temperature

3 cups flour

2 tsp. kosher salt

2 tsp. vanilla

1/4 cup unsweetened cocoa powder

1/4 tsp. espresso powder

1/3 cup hot water

powdered sugar for sprinkling on top


Preheat the oven to 350. Grease and flour a 10 cup bundt pan. Set aside.

Cream the butter, cream cheese and sugar for approximately 5 minutes. The mixture should be light and fluffy.

Add in the eggs one at a time and combine each thoroughly. Add the vanilla and combine.

Mix together the flour and the salt. Add the flour a few large spoonfuls to the batter at a time until combined.

Whisk together the cocoa, espresso powder and hot water. Take half of the cake batter and stir it into the cocoa mixture.

Drop dollops of batter into the bundt pan alternating the chocolate and vanilla batters. Swirl the batters together being careful not to scrape the bottom or sides of the pan. Repeat the same process. (You should get two layers of alternating batter).

Bake for 70 minutes or until a toothpick inserted into the thickest part of the cake comes out clean.

Cool for 30 minutes before inverting the cake onto a serving plate. Dust the top with powdered sugar.























Chocolate Sour Cream Cake…

Sometimes when you’re grumpy the only thing that will bring you out of it is chocolate. Such was the case with me this week. For some reason I’ve had a major grump on lately and so finally I decided to do something about it – hence this recipe.

I’m a big fan of chocolate cake but I’m not a big fan of overly sweet chocolate cake. I find the cake mixes you buy in the grocery stores are borderline sickeningly sweet so I prefer to make homemade. This cake is full of chocolate flavor and not overly sweet. The flavor and texture remind me of a flourless chocolate cake. This cake is so good that once my husband and I took a bite of it we both agreed I needed to bring it to work otherwise we knew we would devour the whole thing in short measure all by ourselves. Better to let my co-workers devour it. And devour it they did.

So let’s talk chocolate sour cream cake…

Lesson Learned 1 – I found a neat trick for flouring a bundt pan: I don’t know about you, but I’ve always struggled with flouring a bundt pan once I’ve greased it. And especially with bundt pans, you need to make sure that the grease and flour hug every curve of the pan otherwise you’ll never get your cake out. I used to put flour in the pan and then stand over the garbage can and rotate it while tapping the sides. I knew I had to get the flour all the way to the top of the pan and I didn’t want to get flour all over the floor.

Then I read somewhere  an easier way to flour a bundt pan. Once you grease the pan and add some flour to it, cover the pan with plastic wrap. Then you can tap away to your heart’s content, get all of the sides floured and not worry about making a big mess. It was so much easier flouring the pan this way.

Lesson Learned 2 – The chocolate mixture will be thin and runny: This recipe calls for cooking the butter, cocoa powder and salt with some water. This combination makes a very runny mixture as evidenced in the picture below. Don’t worry about that. I found that providing the chocolate component to the recipe this way resulted in a somewhat thinner batter but an extremely moist cake. People were gushing as to how moist this cake is.


Lesson Learned 3 – This cake does not rise a lot so use a smaller bundt pan if you want a taller cake: I used a 12 cup bundt pan and the cake was a nice size but not as tall as some bundt cakes I’ve made in the past. The only leavening you use in this recipe is 1 teaspoon of baking soda so the cake does not rise very high. The cake was still super moist and I preferred this portion size, but if you’re a fan of a taller bundt cake you can use a 10 cup pan to achieve that effect.


Lesson Learned 4 – The frosting in this recipe is to die for: I approached the frosting differently and was genuinely pleased in both the flavor and consistency. The frosting in not overly sweet and has a nice thick texture to it. This frosting does not contain any confectioners sugar. It is a combination of chocolate, corn syrup (I used an organic light corn syrup with organic vanilla flavor), heavy cream and a touch of sugar. It was fabulous!


I think this will become my go-to chocolate cake recipe. My husband loved it and my co-workers devoured it. I hope it becomes your go-to chocolate cake recipe as well!


  • Servings: 10-12
  • Difficulty: easy
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CAKE INGREDIENTS Chocolate Sour Cream Cake

1 cup unsalted butter, plus butter to grease the pan

1/3 cup cocoa powder, sifted

1 tsp. kosher salt

1 cup water

2 cups flour, plus some for the pan

1 3/4 cups sugar

1 tsp. baking soda

2 large eggs, room temperature

1/2 cup sour cream

1 tsp. vanilla extract


2 ounces semi sweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1 1/2 Tbs. corn syrup (I used organic light corn syrup with organic vanilla flavor)

1/2 cup heavy cream

1 1/2 Tbs. sugar

1/2 cup mini semi-sweet chocolate morsels, for decoration (optional)


Preheat the oven to 350 degrees. Grease and flour a 10 or 12 cup bundt cake pan and set aside.

In a small saucepan combine the butter, cocoa powder, salt and water and melt over medium heat. Continuously stir the mixture until everything is melted and combined. Remove from the heat and set aside.

In a large bowl whisk together the flour, sugar and baking soda. Add half the melted butter mixture to the flour mixture and whisk until blended. Add the remaining butter mixture and stir until combined. Add the eggs one at a time, whisking until each is completely blended. Add the sour cream and vanilla and whisk until combined.

Scrape the batter into the prepared bundt pan. Bake for 40 – 45 minutes (my cake was done at 42 minutes) or until a toothpick inserted in the center comes out clean. Cool the pan on a wire rack for 15 minutes and then invert the pan to remove the cake. Let the cake cool completely before frosting.

Put the chopped chocolates and the corn syrup in a bowl and set aside. Combine the heavy cream and sugar in a saucepan and, over medium heat, stir until the cream is hot and the sugar has dissolved. Pour the hot cream over the chocolate and whisk until smooth.

Pour the frosting over the cake. Decorate the cake with the chocolate morsels.

Chocolate Sour Cream Cake

Chocolate Sour Cream Cake

Chocolate Sour Cream Cake

Cherry Vanilla Yogurt Bundt Cake…

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.

IMG_4659What 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!

IMG_4577Lesson 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.

IMG_4601Lesson 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…

  • Servings: 12
  • Difficulty: Easy
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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.

The Consistency Of The Batter With The Frozen Cherries Incorporated...

The Consistency Of The Batter With The Frozen Cherries Incorporated…

Put The Almond Mixture Evenly In The Bottom Of The Pan...

Put The Almond Mixture Evenly In The Bottom Of The Pan…

Distribute The Batter Evenly In The Cake Pan...

Distribute The Batter Evenly In The Cake Pan…

Cool Completely Before Glazing...

Cool Completely Before Glazing…