Today for breakfast I prepared the soft cherry ring cake. As a base, I used the foolproof Soft Peach Cake and Soft Apricot Cake. Very easy to prepare, no electric mixers or stand mixers needed, just a bowl, a hand whisk, and then a spatula. Really soft and moist as I like it. The soft cherry ring cake is perfect for breakfast and snack.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 1/3 cup potato starch
- 2 eggs
- 3/4 cup sugar
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 pinch salt
- zest of 1 lemon
- 1 packet baking powder
- 7 oz cherries with syrup
Tools
- Bowl
- Hand whisk
- Bundt cake pan
- Spatula silicone
Steps
In a large bowl, place 1/3 cup of milk, 1/3 cup of oil, the zest of 1 lemon, 3/4 cup of sugar, and the 2 eggs. Mix with the hand whisk for a few minutes.
In another bowl, mix 2 cups of flour with 1/3 cup of potato starch and the packet of baking powder, and add a spoonful at a time to the egg mixture. Continue mixing with the hand whisk until the mixture is smooth and lump-free.
Add the cherries to the mixture and mix again.
Transfer the mixture into a greased and floured 9.5-inch Bundt cake pan. Add a few cherries and a bit of syrup on top, and bake at 350°F for about 40 minutes.
