Juicy cherry-bundt cake

Name: Juicy cherry-bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 350 g Sweet cherries; 250 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 250 g + 2 tablespoons flour; 150 g crushed almonds; 1 package Baking Powder; 150 g Cream yoghurt (10 % fat); 7-10 Tbsp Icing sugar, cream blobs and cherries; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

350 g Sweet cherries
250 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
250 g + 2 tablespoons flour
150 g crushed almonds
1 package Baking Powder
150 g Cream yoghurt (10 % fat)
7-10 Tbsp Icing sugar, cream blobs and cherries
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash, stalk and stone the cherries. Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir into the egg-sugar mixture alternately with the yoghurt.
2
Turn the cherries in 2 tablespoons of flour and fold them in with a wooden spoon. Grease the pancake tin (23 cm Ø, 2 litres capacity) and lightly dust with breadcrumbs. Fill in the dough and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove from the oven and leave to cool in the mould for approx. 5 minutes. Turn out the cake and let it cool down. Dust the cake with icing sugar and serve decorated with cream splashes and cherries.