I’ve wanted to participate in the Bundt-a-Month over at Baker Street for a while, but this is the first month that I’ve actually done it. The theme for this month was cherries. I originally wanted to do a chocolate bundt with a cream and cherry filling so the flavors would be like Black Forest Cake. However, I just couldn’t get excited about it and was quickly running out of time last Friday to get something baked for potluck at church.
My hubby then asked if there was any ice cream in the house and I remembered the pint of Ben & Jerry’s Cherry Garcia that I had hidden in the chest freezer in the basement. (And yes, I do need to hide the good stuff around here or it will all be eaten in one sitting by my tall-dark-and-handsome). At that point I abandoned the chocolate cake base and went for a strong vanilla base with cherry and chocolate chunks throughout. I used the Vanilla Bean Bundt as my starting point. In my humble opinion I think it turned out great. And even with all the desserts that were leftover at potluck I only had two small pieces left to bring home. Robert and Eddie quickly took care of those so I’m guessing that it was enjoyed by all. The only change I would make in the future is to put the cherries and chocolate on top instead of the middle as they mostly still sunk to the top even though they were tossed with some flour.
Cherry Garcia Bundt
10 to 12 servings
Nonstick Pam with flour Baking Spray
2 teaspoon vanilla
1 TBSP vanilla paste
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 6 tablespoons unsalted butter (1 3/4 sticks), room temperature
3/4 cup vanilla sugar
1/4 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1/2 cup buttermilk
Standard Bundt pan (10-inch-diameter Bundt pan with 33/4-inch-high sides)
Position rack in center of oven and preheat to 325°F. Butter and flour standard Bundt pan, then spray pan with nonstick spray or spray really well with Pam Baking.
Whisk flour, baking powder, and salt in medium bowl to blend. Remove 2 tsp of the flour mixture and set aside.
Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat vanilla and vanilla paste. Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition.
Mix the chocolate chunks with 1 tsp of reserved flour mixture. Mix cherries with the remaining 1 tsp of flour mixture.