Cherry Bourbon Bundt Cake with Cherry Bourbon Sauce
The holiday season is well upon us and who doesn’t love a boozy bundt cake! Pecans and cherries add a buttery richness to this moist bundt cake. I have a new favorite plant based ingredient... drum roll please... Miyoko’s cultured butter! This cultured cashew butter can do everthing that real butter can do. The cake freezes well, that is, if you have any leftovers! Note - don’t use non stick cooking spray on your baking pans. Eventually there is a residue buildup that actually makes your batter stick to the pan.
Preheat the oven to 325˚
Coat a 10 cup bundt pan with a little Miyoko’s cultured butter Add 2 tbsp of flour and shake to evenly coat the pan. Dump excess flour. Set aside.
Whisk together the bourbon and oat milk in a large glass measuring cup.
In a small bowl, whisk together the ground flax and water and let rest for 3-5 minutes.
In a large bowl mix together the flour, baking powder and salt.
In a standing mixer (or in a large bowl with a hand mixer) cream the butter and sugar together. Add the vanilla bean paste.
With the mixer on low, alternate between adding the flour mixture and bourbon/milk mixture to form the cake batter. With a spatula, gently fold in the chopped Montmorency cherries and pecans. Spoon the batter into the prepared bundt pan.
Bake for 50-60 minutes or until golden brown. Remove from the oven and let cool in pan for 10 minutes, then invert onto a cooling rack and let cool to room temperature. Serve with cherry bourbon sauce (recipe follows) and coconut whipped cream.
Cherry Bourbon Sauce – Combine the cherries, sugar, bourbon, cornstarch and orange zest in a 1-quart saucepan and bring to a boil. Reduce heat and simmer until thickened, 3-5 minutes. Let cool to room temperature.
CHERRY BOURBON CAKE
- ⅔ cup bourbon
- ⅔ cup Oatly® oat milk
- 5 tbsp ground flax
- ¾ cup water
- 4 cups flour, sifted
- 5 tsp baking powder
- ¾ tsp salt
- 10 oz Miyoko’s® cultured butter, at room temperature
- 2 cups organic cane sugar
- 2 tsp vanila bean paste
- 1 cup coarsely chopped dried Montmorency cherries
- 1 cup coarsely chopped pecans
CHERRY BOURBON SAUCE
- 2 cups frozen bing cherries, thawed and coarsely chopped
- ½ cup organic cane sugar
- ¼ cup bourbon
- 1 tsp cornstarch
- 2 tsp freshly grated orange zest
- coconut whipped cream