This Christina Tosi–Inspired Cherry Bundt Cake Lets the Fruit Shine

I love a good Bundt cake—I always have. I still remember the buttery box mix version with that crunchy, crumbly topping made by an elementary school friend's mom for sleepover breakfasts, and my own stepmom’s kitchen counter cake plate which always held a perfect lemon pound.

There's something about Bundt cakes that always brings me right back to the cozy comfort of childhood baking memories, like getting to lick the wooden spoon after watching my mom (or dad, or grandma) whip up a favorite recipe and pop it into the oven, knowing something warm and delicious is on its way.

I first made Christina Tosi's Cherry Cola Bundt Cake in the dead of winter, after flipping through last year’s Suburbs Issue of Lucky Peach, looking to recreate a little of that kitchen comfort. I was intrigued by the ingredients (molasses! cola extract!), the bubblegum pink cherry coke glaze, and, of course, the opportunity to use maraschino cherries for maximum kitsch. It was fun to make and cute as heck—just the cake to brighten a dreary winter weekend and transport me to the Bundts of my childhood. Dense with molasses, brown sugar, and ultra sweet glaze, the cake was delicious. And it certainly hit all of my baking nostalgia sweet spots.

I kept on with the Bundts, trying a few other ideas: a sticky toffee, a banana. I even tried to recreate the box mix version I remembered so well from those sleepovers, but never hit on anything really spectacular.

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Then, stone fruit season rolled around. Like always, I bought a ridiculous amount of fresh Northwest cherries. While mapping out my baking plan, Tosi's cake came to mind: What if I made it again, but with a fresh cherry update for summer?

I ditched the soda, the molasses, and the dark brown sugar and added more fresh cherry puree (so good) and chopped cherries. The glaze got a darker cherry, slightly tarter makeover as well. It worked. The cake was still dense and moist but with a lighter crumb and overall taste, sweet but without the cola sugar shock. The extra puree and fresh fruit really let the cherry flavor shine, and the glaze was so delightful my kids asked to lick the mixer paddle. Of course, I let them.

Fresh Cherry Bundt Cake

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Ingredients

For the cake and glaze

	Cherry Cake
1	cup (2 sticks) unsalted butter, at room temperature
2	cups granulated sugar
6	eggs, at room temperature
3 1/4	cups cake flour
1 1/2	teaspoons kosher salt
1	tablespoon baking powder
3/4	cup fresh cherry puree, recipe follows
1/3	cup canola oil
2	tablespoons vanilla extract
2/3	cup fresh cherries, pitted and roughly chopped
	Cherry Glaze
1/2	cup (4 ounces) cream cheese, at room temperature
1/4	cup (4 tablespoons) unsalted butter, at room temperature
3	cups confectioner's sugar, sifted
1/2	teaspoon vanilla extract
2/3	cup fresh cherry puree, recipe follows
1/8	teaspoon kosher salt

	Cherry Cake
1	cup (2 sticks) unsalted butter, at room temperature
2	cups granulated sugar
6	eggs, at room temperature
3 1/4	cups cake flour
1 1/2	teaspoons kosher salt
1	tablespoon baking powder
3/4	cup fresh cherry puree, recipe follows
1/3	cup canola oil

2	tablespoons vanilla extract
2/3	cup fresh cherries, pitted and roughly chopped
	Cherry Glaze
1/2	cup (4 ounces) cream cheese, at room temperature
1/4	cup (4 tablespoons) unsalted butter, at room temperature
3	cups confectioner's sugar, sifted
1/2	teaspoon vanilla extract
2/3	cup fresh cherry puree, recipe follows
1/8	teaspoon kosher salt

For the fresh cherry puree

1	pound (about 3 1/2 cups) fresh, pitted cherries
1/4	cup granulated sugar
2	teaspoons lemon juice

1	pound (about 3 1/2 cups) fresh, pitted cherries
1/4	cup granulated sugar

2	teaspoons lemon juice

What's your favorite Bundt cake recipe? Share it with us in the comments below!