Dark Cherry Bundt Cake

Name: Dark Cherry Bundt Cake
Yield: 12
Ingredients: 1/4 cup sugar; 1 1/2 teaspoons cornstarch; 3 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and coarsely chopped; 2 tablespoons kirsch, (see Note) or orange juice; 1 teaspoon freshly grated lemon zest; 1/4 teaspoon almond extract; 1 2/3 cups cake flour; 1 cup whole-wheat pastry flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sugar; 3 tablespoons butter, slightly softened; 3 tablespoons canola oil; 1 1/4 cups nonfat vanilla, or lemon yogurt; 2 large eggs; 2 1/2 teaspoons vanilla extract; 1 teaspoon almond extract; 2 teaspoons confectioners' sugar, for garnish

Dark Cherry Bundt Cake was pinched from <a href="http://www.eatingwell.com/recipes/dark_cherry_bundt_cake.html" target="_blank">www.eatingwell.com.</a>

"Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett...."

INGREDIENTS

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1/4 cup sugar

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1 1/2 teaspoons cornstarch

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3 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and coarsely chopped

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2 tablespoons kirsch, (see Note) or orange juice

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1 teaspoon freshly grated lemon zest

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1/4 teaspoon almond extract

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1 2/3 cups cake flour

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1 cup whole-wheat pastry flour

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2 1/2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1 cup sugar

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3 tablespoons butter, slightly softened

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3 tablespoons canola oil

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1 1/4 cups nonfat vanilla, or lemon yogurt

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2 large eggs

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2 1/2 teaspoons vanilla extract

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1 teaspoon almond extract

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2 teaspoons confectioners' sugar, for garnish

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