Cherry Rhubarb Bundt Cake
Cherry Rhubarb Bundt Cake has all the delicious flavours of summer.
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Servings: 18 slices
Ingredients
Cake
- 2 cups all-purpose flour (or all-purpose gluten-free flour, if required)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup canola oil (or soft butter)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup stewed rhubarb*
- 2/3 cup fresh or frozen cherries (thawed), pitted and chopped, well drained
Glazed (optional)
- 3/4 cup icing sugar
- 1-2 drops coconut extract
- 2 Tbsp coconut milk or milk of choice
Instructions
- 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.
Notes
* 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.
Nutrition Facts
Cherry Rhubarb Bundt Cake
Amount per Serving
Calories
185
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
22
mg
7
%
Sodium
164
mg
7
%
Potassium
65
mg
2
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
2
g
4
%
Vitamin A
79
IU
2
%
Vitamin C
1
mg
1
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.