The gorgeous look of these bundt cakes is just the cherry on top
“These delicious delights make an elegant accompaniment to a cup of tea. Add more fresh cherries when you’re packaging them up as a gift to inject a good splash of ruby-red colour.”
• 125g unsalted butter, plus extra for greasing
• 125g light brown soft sugar
• 50g caster sugar
• 2 large eggs
• 175g plain flour
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• pinch salt
• 125ml milk
• 1/2 teaspoon vanilla extract
• 200g fresh cherries, pitted and quartered
• icing sugar, for dusting
1 Preheat the oven to 170°C and lightly butter a 12-hole mini bundt tin.
2 Using a food processor with the beater attachment, beat the butter and sugars until the mixture is pale and creamy. Add the eggs one at a time, beating after each addition until they’re well incorporated into the mixture.
3 Into a clean bowl sift the flour, baking powder, cinnamon and salt, and stir to combine. Add half the flour mixture to the butter mixture in the food processor and beat.
4 Add the milk and vanilla extract, continuing to beat, and then add the remaining flour mixture and beat until just combined – do not over-beat. Finally, fold in the cherries.
5 Take your prepared 12-hole mini bundt tin and spoon the mixture into each bundt hole, until each hole is two-thirds full.
6 Bake for 25 minutes, or until a skewer inserted into the centre of one of the cakes comes out clean.
7 Allow the cakes to fully cool in the tin, then turn them out onto a wire rack and dust with icing sugar. Store in a tin or an airtight container for up to 3 days.
Recipe courtesy of April Carter, extracted from Treats. Photography by Danielle Wood © Hardie Grant.