Cherry & Honey Bundt Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  1. Preheat the oven to 325ยบ F. Grease a 9/10" or 12 cup Bundt pan, dusting the inside with flour and tapping out the excess.
  2. In a small bowl, mixtogether the flour, baking powder, baking soda and salt.
  3. In a large mixing bowl, beat together butter and honey on medium speed until light and fluffy, approximately 4 mins.
  4. Add the eggs one at a time, beating on medium for 30 seconds after each. Add in the vanilla and mix.
  5. 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.
  6. Remove the bowl from the mixer and fold in the cherries with the spatula just until blended.
  7. Scoop the batter into the bundt pan smoothing the top with the spatula.
  8. 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.
  9. 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.
  10. Dust the top of the cake with confectioner sugar before serving.
If using regular sugar instead of honey, increase the oven temperature by 25 degrees F.
Recipe by This Lil Piglet at