White Chocolate Black Cherry Yogurt Bundt Cake #BundtAMonth
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 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
Instructions
  1. For the Cake
  2. Preheat oven to 350° F.
  3. Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
  4. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  5. Add the butter and mix until light and fluffy; about three minutes.
  6. Add and beat in the eggs one at a time
  7. Alternately mix in the flour mixture and yogurt, mixing until combined
  8. Gently fold in dried cherries and white chocolate chips
  9. Pour batter into prepared pan
  10. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. Allow to cool 5-10 minutes in the pan, then turn out onto a wire rack and cool completely.
  12. Once the cake is cool, prepare the glaze.
  13. To make the glaze
  14. Microwave candy melts according to bag directions
  15. Drizzle over cake
  16. 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