#BundtBakers ~ Black Forest Bundt Cake
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page. Sue from Palatable Pastime invited us to share bundt cake with cherries in it (any type) with you today!
I knew right away I wanted to make a Black Forest flavor profile bundt cake - it took awhile to find one that wasn't based on a box mix (which I didn't already have, and prefer not to use them most of the time). I finally found this version below and we were very happy with it!
This cake has a very tender and somewhat crumbly texture where the filling didn't bleed into it for extra moisture - but that little pocket in the center where the gooey filling sits is absolutely heavenly! A deliciously rich chocolate cake with a tender cherry pie filling. It's really delicious! The original recipe suggests dusting with powdered sugar before serving - but I opted to leave that off. You could do a chocolate cherry glaze too for an added special touch.
Today is our first full week "stuck at home" - we did our Apocalypse Grocery Run and feel pretty comfortably stocked up for the coming weeks. We anticipate it's going to be at least a couple weeks, probably a few weeks, before there is discussion of returning to school and work (we're prepared for this to go on through April, but I know it makes the schools and businesses anxious to look at dates that far out at this point). COVID-19 is touching everyone is one way or another right now - and I hope you and yours are healthy and safe at home. Lindsey's school has provided pretty extensive Digital Learning Materials that are keeping her (and me) plenty busy during the day, and Kylie and I are working full time from home as well. Being available as much as possible. Lindsey has fun helping out in the kitchen with projects like this, and we talk about measurements and flavors.
Mostly she's still interested in playing outside if the weather is decent enough (it's chilly today!) and obsessively watching Frozen 2 once school work is done! We'll see how long that lasts!
We have some beautiful bundt cakes to inspire your cherry flavored baking this month!
Bundt Bakers March 2020:
Cherry Bundt Cakes
- Banana Split Bundt Cake from Food Lust People Love
- Black Forest Bundt Cake from Making Miracles
- Cherry Bourbon Bundt from Sweet Sensations
- Cherry Cake With Homemade Maraschino Cherries from Sneha's Recipe
- Cherry Chocolate Chip Cake from Palatable Pastime
- Cherry Jelly and White Chocolate Bundt Cake from Patyco Candybar
Black Forest Bundt Cake from Challenge Dairy
1 cup (2 sticks) butter, room temperature
1½ cups sugar
1 cup sour cream
2 teaspoons almond extract
3 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
1 cup milk
1 can (21 ounces) cherry pie filling
- Preheat oven to 350 degrees. Prep a 12-cup bundt pan by spraying generously with baking spray.
- Cream the room temp butter with the sugar until creamy, add in the sour cream, eggs, and almond extract and blend until well combined and smooth.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk to combine. Add the dry into the wet ingredients on low speed, alternating with the milk until all ingredients are combined. Finish mixing by hand to ensure all dry ingredients are incorporated. Batter will be thick.
- Spread half of the batter into the prepped bundt pan. Use a spatula to create a well in the center of the batter in the pan, by spreading batter gently up both sides. Pour the filling into that well, and then top with remaining better, spreading gently to cover filling and smooth surface.
- Bake in the preheated oven for 50-60 minutes, until a toothpick inserted into the chocolate portion comes out clean (if you hit the pie filling it will still appear very wet)!