Sweet Cherry Bundt Cake
Ingredients
Cherry filling
1/4 cup sugar 1 1/2 teaspoons cornstarch 3 cups fresh or frozen (thawed) dark sweet cherries, pitted and coarsely chopped 2 tablespoons orange juice 1 teaspoon freshly grated lemon zest 1/4 teaspoon almond extract
Cake
1 2/3 cups cake flour 1 cup whole-wheat pastry flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 3 tablespoons butter, slightly softened 3 tablespoons canola oil 1 1/4 cups nonfat vanilla, or lemon yogurt 2 large eggs 2 1/2 teaspoons vanilla extract 1 teaspoon almond extract 2 teaspoons confectioners’ sugar, for garnish
Preparation
Preheat oven to 350°F. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess. Combine sugar and cornstarch in a medium nonreactive saucepan. Stir in cherries, orange juice, lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined. Stir in the remaining dry ingredients just until incorporated.
Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.
Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners’ sugar before serving.
VANILLA ICE CREAM WITH PEACHES AND GINGERED CHERRY Top ice cream (or angel food cake) with an easy, nourishing fruit sauce – no sugar added.
Ingredients
1 pound, dark sweet cherries
1 tablespoon freshly grated ginger or
1 teaspoon dry ginger
1/2 teaspoon cinnamon
1 pint (2 cups) low-fat vanilla ice cream
½ pound ( 1 medium peach) peeled, pitted and sliced
Purée dark cherries, ginger and cinnamon in a blender or food processor. Scoop ice cream into four bowls. Spoon cherry sauce over ice cream or angle food cake. Top with peach slices.
FRESH CHERRY BROWNIES Use your own favorite brownie mix or a box mix.
Ingredients
1 (21 1/2 oz.) pkg. brownie mix
1 c. fresh, sweet cherries, pitted & coarsely chopped
1/2 c. vegetable oil
1 egg
Combine brownie mix, cherries, oil and egg; mix well. Pour in greased 13″x9″x2″ pan. Bake at 350 degrees for 30 to 50 minutes. Do not over bake. Cut in 24 squares. Cool thoroughly before removing from pan. Very moist.
Cherry Almond Crumble
Ingredients
Filling
1 1/2 pounds sweet cherries, (5 cups), pitted 1 cup raspberries 1/3 cup sugar 1 tablespoon cornstarch 1 tablespoon lemon juice
Topping
2/3 cup whole-wheat flour 1/2 cup old-fashioned rolled oats, (not instant) 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of salt 1 tablespoon butter, cut into small pieces 1 tablespoon canola oil 3 tablespoons frozen orange juice concentrate 1 tablespoon chopped slivered almonds 1 1/2 cups vanilla ice cream, or nonfat vanilla frozen yogurt
Preparation
Preheat oven to 375°F. Coat an 8-by-8-inch baking dish with cooking spray.
To make the filling: Combine cherries, raspberries, sugar, cornstarch, lemon juice in a large bowl. Toss to coat. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.
Topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a fork. Add oil and stir to coat. Add orange juice concentrate and blend until dry ingredients are moistened. When the filling is done, stir it and sprinkle the topping evenly over the surface. Sprinkle with almonds. Bake uncovered, until fruit is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream .