The gorgeous look of these bundt cakes is just the cherry on top

“These delicious delights make an elegant accompaniment to a cup of tea. Add more fresh cherries when you’re packaging them up as a gift to inject a good splash of ruby-red colour.”

Ingredients

• 125g unsalted butter, plus extra for greasing

• 125g light brown soft sugar

• 50g caster sugar

• 2 large eggs

• 175g plain flour

• 1/2 teaspoon baking powder

• 2 teaspoons ground cinnamon

• pinch salt

• 125ml milk

• 1/2 teaspoon vanilla extract

• 200g fresh cherries, pitted and quartered

• icing sugar, for dusting

Method

1 Preheat the oven to 170°C and lightly butter a 12-hole mini bundt tin.

2 Using a food processor with the beater attachment, beat the butter and sugars until the mixture is pale and creamy. Add the eggs one at a time, beating after each addition until they’re well incorporated into the mixture.

3 Into a clean bowl sift the flour, baking powder, cinnamon and salt, and stir to combine. Add half the flour mixture to the butter mixture in the food processor and beat.

4 Add the milk and vanilla extract, continuing to beat, and then add the remaining flour mixture and beat until just combined – do not over-beat. Finally, fold in the cherries.

5 Take your prepared 12-hole mini bundt tin and spoon the mixture into each bundt hole, until each hole is two-thirds full.

6 Bake for 25 minutes, or until a skewer inserted into the centre of one of the cakes comes out clean.

7 Allow the cakes to fully cool in the tin, then turn them out onto a wire rack and dust with icing sugar. Store in a tin or an airtight container for up to 3 days.

Recipe courtesy of April Carter, extracted from Treats