It is becoming more and more common for us to welcome recipes from other cultures in our wonderful gastronomy that make our menus much richer. Especially, desserts are the recipes we use the most, because why fool ourselves … nobody is bitter about a sweet, especially in the time we are in.’
Today we want to give you an exquisite recipe for a dessert of German origin such as the Bundt Cake. If there is something characteristic of this dish, it is that it can be made with a multitude of ingredients such as chocolate, raisins, yogurt, blueberries, lemon … however, today we will give you the recipe of how to prepare a delicious bundt cake of cherries and yogurt, that you can prepare in a large mold or in individual portions so that the sweet tooth is satisfied.
As in everything in life, especially in the kitchen, the first thing we must do is organize ourselves. For this, we will dedicate ourselves first to pit the cherries and reserve them for when we have to add them to our dough. On the other hand, we will put the flour and yeast in a bowl and also let it rest. Finally, and most importantly, we will grease our mold or our different molds with butter (if we are going to make individual portions),
From here begins the preparation of our Bundt Cake of cherries and yogurt itself. We will put the 130 grams of butter in a bowl together with the 120 grams of sugar and the vanilla extract and beat until we have a fluffy cream-colored mixture. Keep in mind that to get the ideal texture you have to be constant, so a lot of patience and beat.
When we have the cream of our Bundt Cake as we have explained before, we will add the 3 eggs one by one. It is important that we do not take the next one if the previous one has not been diluted and fully integrated with the dough that we already had prepared. When we have it ready, we will add the flour together with the yeast that we had left to rest at the beginning of our recipe. The next thing that we will add to our mixture will be 100 grams of natural yogurt and lemon zest, and of course, we will beat again to mix it well. The last thing to add to our mix will be pitted cherries and we will remove it slowly with a spatula without damaging the cherries.
Once we have all the ingredients of our integrated cherry Bundt Cakes, we will pour them into the mold or molds that we are going to use and we will bake it for about 40 minutes. When this time has passed, we will remove them and let them cool for about 10 minutes so that it is easier for us to turn them over to unmold them. When we have unmolded them, we will let them cool so that we can consume them at a good temperature.
We’re done with the Cherry Bundt Cakes now, but what’s a dessert without a frosting? For this, we will only have to beat the icing sugar with the 2 tablespoons of milk until we have a fairly smooth and shiny glaze. The texture and consistency will depend on the taste of the cook since you only have to play with the amounts of milk to make a finer glaze or, on the contrary, much more consistent.