Ingredients

For Cherry filling: 1/4 cup  sugar 1 1/2 teaspoons  cornstarch 3 cups  fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and coarsely chopped 2 tablespoons  kirsch (see Note) or orange juice 1 teaspoon  freshly grated lemon zest 1/4 teaspoon  almond extract For Cake: 1 2/3 cups  cake flour 1 cup  whole-wheat pastry flour 2 1/2 teaspoons  baking powder 1/2 teaspoon  baking soda 1/2 teaspoon  salt 1 cup  sugar 3 tablespoons  butter, slightly softened 3 tablespoons  canola oil 1 1/4 cups  nonfat vanilla or lemon yogurt 2   large eggs 2 1/2 teaspoons  vanilla extract 1 teaspoon  almond extract 2 teaspoons  confectioners' sugar, for garnish Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using).Ingredient Note:  Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.Equipment Note:  A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.

Description

Dark Cherry Bundt Cake, Recipe

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