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I thought I'd miss National Bundt Day this year, as adding a toddler to our household has really made life, um, different. But a friend generously offered to take T for a morning this week, and I used that time to bake (and photo--this has become the really tricky part of blogging life)!

A couple of weeks ago I found a fun cake book at the library* and have been determined to make something from it. Settling on one was the hard part, though I've had cherries on my mind lately, so when it came to making a bundt, I decided to adapt the cherry chip layer cake.

Bundts are not known for having frosting (and frankly, they look weird when smeared with a buttercream or ganache), so I was quite unsure what to do about that aspect. I knew I wouldn't do the cherry buttercream that is printed with the recipe, but didn't want to have a naked cake.

Then I remembered I had leftover chocolate buttercream and thought about chocolate covered cherries, and voilà!

adapted from Vintage Cakes by Julie Richardson

Cherry Purée
1 c dried cherries
¼ c water
1 T vanilla
1¼ c whole milk, room temp

Cake
3 c cake flour
2 t b. powder
¼ t salt
¼ t b. soda
12 T unsalted butter, softened
1¾ c sugar
 c oil
6 egg whites, room temp and separated

Preheat the oven to 350ºF.

Make the cherry purée: combine cherries and water over medium heat. Cook until most of the water is absorbed or evaporated (about 5 mins). Blend vanilla and cherries in a food processor until finely chopped. Add to milk and set aside.

Make the cake: sift together the first four ingredients. In the bowl of a mixer, beat the butter and sugar until fluffy (about 5 mins). On low speed, drizzle in the oil until combined. Adding two at a time, blend in egg whites, making sure each are fully incorporated before adding the next. Keeping the mixer on low, alternately add the flour mixture and milk mixture, starting and ending with the flour. Do not overbeat at this point, as you want a fluffy cake!

Bake the cake: pour the batter into a greased bundt and bake for about 60 minutes (though start testing at about the 50 minute mark). Let cool in the pan 30 minutes, then turn onto a wire rack and cool completely.

This cake is delicious, even in bundt form. I really liked the bit of chocolate provided by the frosting--the original has a ganache between layers, so I think the author was also going for that chocolate-covered-cherry idea, too.

I think this was supposed to be a lemon year. Oh well.

Book recommendation: The Scorpion Rules by Erin Bow
Recipe recommendation: Cherry Chip Bundt
Wine recommendation: PopCrush white blend

*Why, yes, I would love a copy for myself! (hint, hint)