by Patricia Chuey Msc. RD FDC.
Because this yummy cake makes 18 slices, to minimize the temptation to overindulge and practice mindful eating, freeze half to enjoy at a later date or when impromptu guests pop in.
- 2 cups (500 mL) all-purpose flour (or all-purpose gluten-free flour, if required)
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) canola oil (or soft butter)
- 1 cup (250 mL) granulated sugar
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) sour cream
- 1 cup (250 mL) stewed rhubarb*
- 2/3 cup (150 mL) fresh or frozen cherries (thawed), pitted and chopped, well drained
- 3/4 cup (175 mL) icing sugar
- 1-2 drops coconut extract
- 2 tbsp (25 mL) coconut milk or milk of choice
- 1/4 cup (60 mL) toasted coconut
- Preheat oven to 350°F (175°C). Lightly grease and flour a 12-cup bundt pan.
- In a large bowl, stir together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, blend oil (or butter) and sugar until light and fluffy. Add eggs, vanilla and sour cream, beat well to blend. Add flour mixture and half the rhubarb. Blend well. Lightly fold in remaining rhubarb.
- Transfer half the batter into the bundt pan. Top with the chopped, drained cherries, keeping them in the centre, not touching the outside edge or the centre post of the pan. It will seem like a lot of cherries. Carefully cover with remaining cake batter.
- Bake in centre of the oven for 50-55 minutes or until top of cake is golden, springs back when touched lightly and toothpick inserted comes out clean. Allow cake to cool, then turn over to remove from pan.
- Glaze: If desired, drizzle with glaze and a sprinkle of toasted coconut. Make glaze by stirring together icing sugar, coconut extract and milk of your choice. To toast coconut, place in a saucepan over medium-high heat and stir as it begins to turn golden, about 2 minutes. Remove from heat to avoid excess browning.
* Make stewed rhubarb by placing 2 cups (500 mL) of chopped fresh or frozen rhubarb in a saucepan. Add 3 tbsp (45 mL) water and simmer until rhubarb softens to an applesauce consistency. Sweeten to taste with sugar or honey.
Makes: 18 slices
Prep Time: 20 minutes
Cooking Time: 55 minutes
Good to Know: Cherries grow best in regions with milder summers and cool winters. They grow on trees that take four to six years to mature to the point where they will produce fruit. There are two types of cherries: sweet cherries that we eat fresh and sour or tart cherries that are found in a variety of processed foods.
The majority of sour cherries in Canada are grown in Ontario and are the best cherries for pies, sauces, tarts, jams and desserts. Sweet cherries are mostly grown in British Columbia and they’re the kind we enjoy eating in the spring. Both types of cherries are nutrient dense, meaning they are low in calories, but high in nutrients. Cherries are also an excellent source of vitamin C and fibre.
The most serious pest affecting cherries is the European cherry fruit fly. The fly eats the fruit pulp and can wipe out an entire crop if it’s not controlled. Farmers use insecticides to help combat the insect and ensure Canadians can enjoy this delicious fruit. Without pesticides, Canadian farmers would grow 50 per cent less cherries.