With it being July I knew I had to take this month’s #BundtBakers theme in an All American direction. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is stone fruit and our lovely host is Felice of All That’s Left are the Crumbs.
While I can’t get enough of the smell of fresh peaches and nectarines I don’t particularly care for them. And in thinking of something that’d be great for the 4th of July I knew I had to go with cherries.
Chocolate and cherries are a classic combination. So I knew I wanted to do a chocolate cake. But how to incorporate the cherry? I decided to try following the method I use on my popular coffee cake and placing cherry pie filling in the middle of the batter. Well, just like my attempted Mimosa Bundt two months ago the fruit didn’t cooperate like I’d hoped. But this time it created a more beautiful result than I could have imagined! And it also eliminated my need to make a frosting. (For the record I planned on putting some cherry pie filling liquid into a chocolate glaze.) The cherry pie filling fell to the bottom of the bundt pan which created a “pre-made” cherry glaze for the cake. The only downfall is that my brand new star bundt pan didn’t get to shine in all its glory. Thankfully a couple of the stars remained filled with cake batter instead of cherries that I can still show it off.
All-American Chocolate Cherry Pie Cake
- 2 sticks butter
- 1 C water
- 1/3 C cocoa powder
- 1 tsp salt
- 2 C flour
- 1 3/4 C sugar
- 1 1/2 tsp baking soda
- 2 eggs
- 1 container (5.3 oz) cherry flavored Greek yogurt
- 1 tsp vanilla extract
- 1 can (21 oz) cherry pie filling
- Preheat oven to 350 degrees F. Heavily grease bundt pan.
- In a saucepan melt together butter, water, cocoa powder, and salt.
- In a large bowl whisk together flour, sugar, and baking soda.
- Using a hand mixer add half of the chocolate mixture into the dry ingredients. When incorporated add the remaining chocolate.
- Add the eggs one at a time, the yogurt, and the vanilla extract.
- Pour half of the batter into the prepared bundt pan. Add cherry pie filling (I did not use all of the can) and top with remaining batter.
- Bake 50-55 minutes, or until a knife comes out cleanly. Allow to cool in the bundt pan for at least 10 minutes before turning out.
*This recipe is adapted from Maria & Josh at http://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/*
If you are a food blogger and would like to join us, just send an email with your blog URL to firstname.lastname@example.org. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.
And don’t forget to take a peek at what other talented bakers have baked this month: