I finally bought myself a bundt cake pan. Being a bundt pan novice, I didn’t realize I needed to spray the pan with baking spray oil so heavily. My lesson was learned after 10% of the top of my first bundt cake stayed in the pan. Good thing I had enough ingredients to try again. Otherwise, the bundt cake pan would have been put in the far back of a cupboard never to be seen again.
INGREDIENTS:
- 2 large eggs
- 1 cup strong brewed coffee (room temperature)
- 1/2 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
FILLING INGREDIENT:
- 1/2 can (21 ounces) cherry pie filling (use remainder to serve on the side)
TOPPING INGREDIENTS:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners (powdered) sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- sprinkles of your choice
DIRECTIONS:
- Preheat oven to 350 F degrees.
- Prepare your bundt pan by coating it heavily with baking spray or butter and flour.
- In a large bowl, mix the eggs, coffee, buttermilk, almond extract, vanilla extract and sugar on medium speed for 1 minute.
- Sift into the bowl the flour, cocoa powder, baking soda, baking powder and kosher salt.
- Mix together on medium speed for 2 minutes. Batter will be thin.
- Top the batter with the cherry pie filling.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before removing from pan to a wire rack to cool completely.
- Whip the heavy cream in a cold, chilled bowl until it starts to thicken.
- Then beat in confectioners sugar, almond and vanilla extract until the mixture begins to hold its shape.
- Top the bundt cake with the whipped topping and add sprinkles. If you have maraschino cherries add those too. I didn’t have enough to decorate my cake though.
- Serve the extra whipped topping and cherry pie filling on the side. Your guests will be pleased!
Absolutely mouth watering. I’m definitely asking my mom to try this one.
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Thank you for stopping by! 🙂
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You’re welcome
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loved it–
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Thank you! 🙂
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Great post! Thanks for the recipe!!You’ve got my follow. Check out my comedy blog and give it a follow if you like it!
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That is a mistake I would have made too. How good does the cake look. I love a good cake.
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Thanks Sue! I’m glad I’m not the only one. 🙂
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thanks for the great bundt pan tip – have always had trouble with it, so thought it was just me
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Oh my goodness. I am so glad to hear someone else have the same issue. It felt like such a let down after being so excited about my first ever bundt cake. So yes, even if it states it’s a non stick bundt pan, baking spray the heck out of it! If you look closely at my picture with the batter and cherry pie filling you can see the yellow of the baking spray. 🙂 Thanks for stopping by to comment!
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🙂
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ah….. that looks delicious!
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Thank you! 🙂
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This look absolutely scrumptious! Black Forest is my favourite cake!
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Thanks for stopping by, Starr! 🙂
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Omg! This must taste like heaven! Definitely gonna try it out! 😊👌
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From the look of it.. Just delightful! 🙂
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Thank you for stopping by! 🙂
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That looks incredible!
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Thank you! 🙂
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OMG, this looks so good! 🙂
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Thank you! 🙂
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