Black Forest Mini Bundt Cakes

bing cherries, pitted (fresh or frozen)

1 Tbsp

lemon juice

1 Tbsp

cornstarch

1 Tbsp

water

Directions

Make Cherry Compote (directions below).

Heat oven to 350°F. Grease and flour 9 mini fluted tube cake pans.

Tip3

Stir 1 cup of the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add the egg, milk, oil and vanilla. Beat with a mixer on medium speed for 2 minutes. Stir in the boiling water.4

Pour batter into the prepared pans, filling halfway.5

Bake for 17 to 20 minutes, or until a wooden pick inserted in the center comes out clean.

Cool for 10 minutes, then remove the cakes from the pans to a wire rack. Cool completely.7

To serve, place cakes on plates and pipe a ring of whipped cream on top of the cake, leaving an indentation in the center. Spoon the cherry compote into the space and serve immediately.8

Store leftovers in the refrigerator.

Cherry Compote:

1. Allow cherries to thaw if using frozen.
2. Combine the cherries, 2 tablespoons of the sugar and lemon juice in a medium saucepan.
3. Stir the cornstarch and water together in a small bowl and set aside.
4. Cook cherry mixture over medium heat for 10 minutes, stirring often.
5. Break up cherries with a spatula while stirring, if desired.
6. Bring cherries to a boil.
7. While stirring constantly, add the cornstarch mixture.
8. Boil for 1 minute.
9. Remove from heat and allow to cool completely.
10. Store the cherry compote in the refrigerator until needed.

Variation:

Black Forest Cupcakes: Grease and flour or line muffin pans with paper baking cups. Heat oven to 350°F. Fill cups half-full with batter. Bake for 22 to 25 minutes. Cool completely. Pipe whipped cream around the edge of each cupcake, leaving the center space open to spoon the cherry compote. About 18 cupcakes.