Cherry-Vanilla Bundt Cake
Cut into this sugar-dusted beauty to reveal a river of cherries.
ACTIVE TIME 20 MINUTES
TOTAL TIME 2 HOURS, 20 MINUTES
MAKES 10 SLICES
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)
2 large eggs, plus 1 egg white
1 Tbsp. pure vanilla extract
1 cup cherry pie filling (from a 21-oz. can)
Confectioners' sugar, for dusting
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.)
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.
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.
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.
Chocolate-Hazelnut Swirl Cake
Like snowflakes, no two slices will ever be identical.
ACTIVE TIME 30 MINUTES
TOTAL TIME 1 HOUR, 30 MINUTES
MAKES 10 SLICES
Streusel
2 Tbsp. all-purpose flour
2 Tbsp. light brown sugar
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