Cherry-Bundt Cake

Cherry-Bundt Cake

Cake

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Cook Time

1 h 30 min

Servings

14

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Cherry-Bundt Cake is ready in 1 h 30 min and yields 14 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This cherry Bundt cake is an absolute classic that should not be missing on any coffee table! The juicy dark cherries and the delicate chocolate chips harmonize perfectly with the fluffy dough. I particularly like to bake it in spring when the first cherries are ripe. It is not only visually appealing, but also tastes simply delicious. The Bundt cake is ideal for a cozy brunch or as a sweet surprise for a birthday. A piece of childhood memory, reinterpreted!

Ingredients (13 ingredients)

  • 370 g Dark cherries (drained weight)
  • 200 g Butter (room temperature)
  • 200 g Sugar
  • 2 Pck. Bourbon vanilla sugar
  • 1 Prise(n) Salt
  • 5 piece Eggs (size M)
  • 350 g Wheat flour (Type 405)
  • 1 Pck. Baking powder
  • 100 ml Milk (fresh whole milk, 3.8 %)
  • 100 g Chocolate chips (bittersweet)
  • Flour for dusting
  • Butter and flour for the mold
  • 100 g Chocolate coating (bittersweet)

Preparation (12 steps)

1

Drain the cherries

Put the dark cherries in a sieve and drain very well. Preheat the oven to 180 °C top/bottom heat.

2

Mix butter, sugar and vanilla sugar

Thermomix® Setting
30 sec/keine/Speed 4

Put 200 g butter (room temperature), 200 g sugar, 2 packs. Bourbon vanilla sugar and 1 pinch of salt into the mixing bowl and mix for 30 sec./speed 4.

30
3

Add eggs and beat until frothy

Thermomix® Setting
2 min/keine/Speed 4

Add 5 eggs (size M) one after the other and beat until frothy for 2 min./speed 4.

120
4

Add flour, baking powder and milk

Thermomix® Setting
1 min/keine/Speed 3

Mix 350 g wheat flour (Type 405) and 1 pack. baking powder. Add alternately with 100 ml milk (fresh whole milk, 3.8 %) to the mixing bowl and stir for 1 min./speed 3 until a creamy dough is formed.

60
5

Fold in chocolate chips

Thermomix® Setting
10 sec/keine/Speed 2 Reverse

Add 100 g chocolate chips (bittersweet) to the mixing bowl and fold in for 10 sec./reverse rotation speed 2.

10
6

Prepare cherries

Place the drained dark cherries on a kitchen paper and dust all around with flour.

7

Prepare Bundt cake tin

Grease a Bundt cake tin generously with butter and dust with flour.

8

Fill the mold with dough and cherries

Fill 1/3 of the mold with dough. Place half of the dark cherries on the dough and press down lightly. Add the remaining dark cherries to the dough, carefully fold in and pour the dough into the mold.

9

Bake the cake

Bake the cake for 55-60 minutes at 180 °C top/bottom heat in the preheated oven. Use the chopstick test to check if the cake is done.

10

Let the cake cool and turn it out

Let the cake cool for approx. 30 minutes and then turn it out.

11

Melt chocolate coating

Thermomix® Setting
4 min/122°F/Speed 2 50

Put 100 g chocolate coating (bittersweet) in pieces into the mixing bowl and melt for 4 min./50°C/speed 2.

240
12

Decorate Bundt cake

Spread the melted chocolate coating in strips on the cooled Bundt cake. Let dry and serve.

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About this recipe

The cherry Bundt cake, for me, is more than just a cake. It reminds me of my childhood, of Sundays at my grandma's, where this juicy cake was always on the table. The Bundt cake itself has a long tradition that dates back to the Middle Ages. Originally, it was a festive pastry that was often baked for special occasions. And even today, it is a symbol of coziness and enjoyment. The ingredients play a crucial role in this cake. The dark cherries, with their slightly sour taste, form a wonderful contrast to the sweetness of the dough. It is important to drain them well so that the dough does not become too moist. The flour provides the structure, the baking powder for the looseness. The butter, at room temperature, gives the cake its juiciness and delicate taste. The chocolate chips, I prefer to use bittersweet, bring an additional flavor dimension into play. They melt slightly during baking and spread throughout the cake, creating small, chocolatey surprises. When preparing with the Thermomix®, it is important to add the ingredients in the correct order. First, beat the butter, sugar and vanilla sugar until frothy so that the cake becomes nice and fluffy. Add the eggs one at a time and mix well. It is best to mix the flour and baking powder beforehand so that the baking powder is evenly distributed. Add the milk alternately with the flour to avoid lumps. Carefully fold in the chocolate chips so that they do not break. And very importantly: dust the cherries with flour before folding them in so that they do not sink to the bottom of the mold. Grease the Bundt cake mold thoroughly with butter and dust with flour so that the cake can be easily turned out after baking. Variations are of course possible. If you like it a little fruitier, you can also add a few chopped almonds or hazelnuts to the dough. For a vegan version, you can replace the butter with margarine and the eggs with an egg substitute. Instead of cow's milk, you can also use almond or soy milk. If you like it a little spicier, you can add a pinch of cinnamon or cardamom to the dough. The cherry Bundt cake is best served lukewarm or cooled. A cup of coffee or tea goes well with it. If you like, you can also sprinkle it with some powdered sugar or serve it with a dollop of whipped cream. A scoop of vanilla ice cream is also a great addition. The cherry Bundt cake stays fresh for a few days, well packaged. You can also prepare it well and freeze it. Simply let it thaw before serving. So you always have a delicious cake for unexpected visitors.

Created by

Sarah Lehmann

Sarah Lehmann

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Tags

#Cake #Cherries #Chocolate #Festive #Coffee #Baking

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk
  • Nuts

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