Cherry Filled Bundt Cake with Chocolate Cherry Drizzle

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Have I told you how glad I am I joined the wonderful ladies for #BundtaMonth ?  I love making Bundt cakes but I rarely do so because there isn’t much of an occasion for me to make them.  Now every month I have at least one reason to make a Bundt cake and we’ve really been enjoying them!  By “we” I mean my husband and I along with all of the teachers in my school.

This month the theme was to bake with cherries.  I’m sure most of you know that cherries are probably my absolute favorite fruit.  I rarely buy them because of the price tag but I do love them.  Since cherries are no currently in season I had a choice of either buying the frozen ones or using my homemade jam.  In the end I used the frozen cherries.

The basic Bundt cake is a sour cream and yogurt cake that is filled with a nutmeg spiced cherry filling.  When it came out I decided it needed a chocolate cherry drizzle on top because who doesn’t love chocolate and cherries?

The cake was awesome.  I used part all purpose flour and part graham flour but you can just use all purpose flour if desired.  The cake was a little dry but it worked well with the moist cherry filling and the chocolate cherry glaze.   This is definitely a show stopper!

Cherry Filled Bundt Cake with Chocolate Cherry Drizzle (adapted from Joy of Kosher)
For the Filling:
1/4 c. sugar
1 1/2 t. cornstarch
1 lb. frozen dark sweet cherries, coarsely chopped
1 T. orange juice
1 T. lemon juice
1/2 t. nutmeg
1 t. vanilla
For the cake:
1 2/3 c. all purpose flour
1 c. Bob’s Red Mill graham flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. sugar
6 T. butter, softened
2/3 c. nonfat vanilla yogurt
1/2 c. low fat sour cream
2 eggs
2 t. vanilla
For the Glaze:
1/2 c. chocolate chips
1/4 c. cherry filling (see above)

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray and dust with flour.  Set aside.

2.  In a medium saucepan combine the sugar, cornstarch, cherries, orange juice, lemon juice, nutmeg, and vanilla.  Bring to a boil over medium high heat and cook, stirring occasionally, for 5-7 minutes or until the mixture has thickened.  Remove from heat and allow to cool slightly.

3.  In a large bowl combine the flours, baking powder, baking soda, and salt.  Set aside.

4.  In a large bowl cream the butter and sugar together.  Add in the yogurt.  Stir well.

5.  Stir in the dry ingredients and mix well.  Then beat in the sour cream, eggs, and vanilla.  Mix until combined.

6.  Spoon half of the mixture into the prepared pan.  If your cake batter is too thick, add a few tablespoons of milk.  Spoon all but 1/4 cup of cherry filling over top of the cake batter.  Top with remaining batter, making sure to totally cover all of the cherry filling.

7.  Grease a butter knife and then swirl it through the Bundt pan.  Bake the cake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

8.  Place on a wire rack and allow to cool for 10 minutes.  Run a knife around the edges of the cake and invert onto the wire rack.  Cool completely.

9.  Once the cake is cool pour the reserved cherry filling into a food processor and blend until smooth.  Pour the smooth cherry filling and chocolate chips into a microwave safe bowl and heat on high for 30 seconds.  Stir and return to the microwave for an additional 30 seconds.  Remove from the microwave and allow to cool for 2-3 minutes.

10.  Transfer the glaze to a zip top baggie.  Snip off the end and drizzle the glaze over top of the cake.

**Keep in an air tight container for up to 4 days.**