Christmas is right around the corner and the This Lil Piglet household has been busily wrapping gifts and baking tasty treats for family and friends. Traditionally we stick to the usual dishes for the big day but I try to have a few extra desserts hanging around for drop in coffee visits. The Cherry & Honey Bundt Cake makes a beautiful presentation and pairs nicely as a tasty treat with coffee or tea.
I prefer a naked bundt cake with a dusting of icing sugar for that freshly fallen snow effect but you can drizzle warmed honey over top for an extra sticky and sweet treat. A simple glaze would also look lovely poured over the top. Whatever you choose, this Cherry & Honey Bundt Cake is a timeless eye and tastebud pleaser.
By replacing sugar with raw honey and Burnbrae Farms Naturegg Omega 3 eggs you are offering a much healthier but just as sweet dessert to your guests this year. If you prefer to use regular white sugar, the conversion is 1 cup white sugar and cup brown sugar to replace the honey in the recipe. You will also need to increase the oven temperature by 25 degrees F., if using regular sugar.
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup, 5 tbsp; 1 tsp honey
- 3 large eggs, at room temperature
- 1½ tsp vanilla extract
- ⅓ cup yogurt, room temperature
- 1 cup halved glazed cherries
- Confectioner sugar, for dusting
- Preheat the oven to 325º F. Grease a 9/10" or 12 cup Bundt pan, dusting the inside with flour and tapping out the excess.
- In a small bowl, mixtogether the flour, baking powder, baking soda and salt.
- In a large mixing bowl, beat together butter and honey on medium speed until light and fluffy, approximately 4 mins.
- Add the eggs one at a time, beating on medium for 30 seconds after each. Add in the vanilla and mix.
- Alternate adding the flour mixture and the yogurt, starting with the dry ingredients. Mix on low speed only until the ingredients are blended, scraping down the sides with a spatula as needed.
- Remove the bowl from the mixer and fold in the cherries with the spatula just until blended.
- Scoop the batter into the bundt pan smoothing the top with the spatula.
- Bake for 60 minutes on the centre rack, or until a thin wood skewer or knife inserted into the center of the cake comes out clean.
- Place cake on a cooling rack to cool for 15 minutes before turning to remove from pan. Once removed from pan, let cool to room temperature.
- Dust the top of the cake with confectioner sugar before serving.
Disclosure: This is a sponsored post. All opinions are 100% my own.