Cherry-Vanilla Bundt Cake

  

 

Ingredients

• baking spray with flour

• 3 cups all-purpose flour

• 1 tsp kosher salt

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 cups granulated sugar

• 1 cup plain whole-milk yogurt

• 2/3 cup neutral oil, such as canola oil

• 2 large eggs, plus 1 egg white

• 1 tbsp vanilla extract

• 1 cup cherry pie filling (from a 21-oz. can)

• 1 cup unsifted confectioners' sugar

Directions

1. Preheat oven to 350°F with rack in center position. Spray a 10-cup Bundt pan with baking spray. (Or use regular cooking spray and dust with flour.)

2. Whisk flour, salt, baking powder, and baking soda in a large bowl. Whisk granulated sugar, yogurt, oil, eggs, egg white, and vanilla in a separate large bowl. Stir wet ingredients into dry ingredients just until smooth.

3. Transfer about two-thirds of batter to prepared pan. Spoon cherry pie filling on top, being careful not to let filling touch sides of pan. Top with remaining batter. 

4. Bake until a toothpick inserted in center comes out mostly clean, 50 minutes to 1 hour. Let cool in pan for 15 minutes. Invert onto a wire rack, remove pan, and let cool completely, about 1 hour. Dust with confectioners’ sugar just before serving.  

    

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