Buttermilk Cherry Bundt Cake Recipes

CHERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9" bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker's Joy.
• Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
• In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• Fold the chopped, drained cherries gently into the batter.
• Pour the batter into the greased cake pan.
• Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
• Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you've reached the consistency you'd like.
• Once the cake is cool, spread the glaze on top of the cake.
• Decorate the top of the cake with stemmed maraschino cherries if desired.
• Slice and serve.
• Store the cake covered at room temperature.

CHERRY BLOSSOM BUNDT CAKE

Steps:

• Grease three cookie sheets and line them with parchment paper. Have a piping bag fitted with a two-hole piping tip ready; unfold the bag half way and place it upside down in an empty cup.
• In a large bowl, whisk together the egg white, powdered sugar, vanilla and sakura extract. You want to get the consistency of 'glue' (thicker than elmer's) so add water as needed but try to avoid adding too much.
• Separate the paste into three bowls, to each adding a different shade of pink. Beginning with the lightest pink, scrape the paste into the piping bag and with a steady hand and consistent pressure, pipe out lines of paste onto the cookie sheets. Once all the paste is used, open it again by unfolding (it will be sticky and messy) and scrape in the medium pink. Pipe out the lines until the paste is done and repeat with the darkest pink. Set the piped paste at room temperature overnight to allow to harden and dry.
• The next day, lift the parchment paper and allow the hardened sticks to break apart into small pieces. Use your fingers to break them smaller. They can be left in a bowl at room temperature, uncovered, until you are ready to make the cake.
• Preheat the oven to 350 F. Use baking spray to grease a 10 cup bundt pan.
• In the bowl of a stand mixer, beat together the butter, coconut oil, salt, sugar, extracts and baking powder until very fluffy, at least five full minutes. If you are using a hand mixer beat longer.
• With the mixer on, add an egg white one by one allowing each to fully be beaten in before adding another. Let the mixer beat for a few more minutes after all the eggs are incorporated. Scrape the bottom of the bowl in case any bits have gotten stuck.
• Over the batter, sift in the cake flour. Using a rubber spatula, stir the flour in (this way it won't make a mess when you turn the mixer on). Turn the mixer on and slowly pour in the kefir, let it beat until fully combined, scraping the bottom to ensure the batter is all incorporated.
• Add the sakura sprinkles and fold them in with a rubber spatula. Pour the batter into the bundt pan and bake for about 45 minutes until you can press the center ring of the cake and it springs back. Allow to cool in the pan for about 5-10 minutes then turn it upside down onto a plate. Let it cool fully.
• Make the glaze by combining all the ingredients into a paste. To make a thick glaze add less juice, to make a thin add more. Pour it over the cooled bundt. Add remaining sprinkles on top.
• Kept in an airtight container at room temperature, the cake stays moist for 3 days.

BLUEBERRY BUTTERMILK BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
• Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
• Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.