White Chocolate Black Cherry Yogurt Bundt Cake #BundtAMonth
Total time
Author: KP
Recipe type: Dessert
Cuisine: American
- For the Cake
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 (8 ounce) container Chobani Black Cherry Blended Greek Yogurt
- 1 Cup Dried Sweet Cherries
- 1 Cup White Chocolate Chips
- For the Glaze
- ½ Cup Wilton candy melts pink/vanilla flavored
- For the Cake
- Preheat oven to 350° F.
- Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- Add the butter and mix until light and fluffy; about three minutes.
- Add and beat in the eggs one at a time
- Alternately mix in the flour mixture and yogurt, mixing until combined
- Gently fold in dried cherries and white chocolate chips
- Pour batter into prepared pan
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 5-10 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once the cake is cool, prepare the glaze.
- To make the glaze
- Microwave candy melts according to bag directions
- Drizzle over cake
- Let set about 15 min until icing sets, serve
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/white-chocolate-black-cherry-yogurt-bundt-cake-bundtamonth
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