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Cherry Blossom Bundt Cake

Cherry Blossom Bundt CakeThis rich chocolate cake, packed with peanuts and coconut, hides a tunnel of cream cheese and maraschino cherries and was inspired by, you guessed it, the candy bar of the same name.  This one went to a bake sale in aid of a Christmas families program we have at work, so while filling a few bellies, it also went towards a good cause.  Doubly sweet !  

On to the recipe.  For the cake:

  • 1 cup butter, at room temp
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup smooth peanut butter
  • 3 large eggs
  • 1 tsp coconut extract
  • 1 1/2 cups flour
  • 3/4 cup cocoa
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups vanilla greek yogurt (I used 0% as that’s what I had on hand)
  • 1 cup shredded sweetened coconut
  • 1/2 cup chopped peanuts
  • 1/2 cup semi-sweet chocolate chips

Grease your bundt cake pan, ideally with coconut oil for a little extra flavor.  Preheat your oven to 325 degrees.

Using your mixer, cream together butter, both sugars and peanut butter.  Add coconut extract, then eggs, one at a time.

In a separate bowl, combine flour, cocoa, baking powder, baking soda and salt.  Add this mixture to the butter mixture in three additions, alternating with the yogurt.  Lastly, mix in coconut, chopped peanuts and chocolate chips.

Make your cherry filling with:

  • 2 tbsp white sugar
  • 4 ounces cream cheese
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup quartered maraschino cherries

Blend together sugar, cream cheese, egg and extract (I used my stick blender), then stir in cherries.

To assemble the cake, add half of the cake batter to the prepared bundt pan.  Use the back of a spoon to make a little furrow in the centre of the batter, to which you will pour the cream cheese mixture.  Try not to overflow towards sides/centre of pan, but don’t worry, as it will still bake into the cake.  Put remaining cake batter over top and smooth out.

Bake cake for an hour to an hour + 20mins, depending on pan type.  I used my stoneware pan which I find takes a little longer baking time.  Use a toothpick or what not to test the cake at one hour, if it comes out clean, you can take the cake out of the oven.

Cool cake in pan for about 20 minutes before turning out onto a cooling rack.  Allow to cool considerably before making the chocolate ganache topping:

  • 1/2 cup whipping cream
  • 7 ounces semi-sweet chocolate chips
  • 2 tbsp smooth peanut butter
  • 1/2 tsp coconut extract

Warm the cream in the microwave for about a minute.  Add chocolate and allow to melt enough to whisk together.  Add peanut butter, return to microwave if necessary in 30 second intervals until melted and creamy.  Whisk in coconut extract.  Allow to sit to cool slightly, then pour over top of cake.  Keep in a sealed container until ready to serve.

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