berry cheesecake crumble

Berry Cheesecake Crumble Bars

Berry Cheesecake Crumble Bars

These Berry cheesecake crumble bars are an amazing treat. They combine all the things I love in one. Cheesecake being number 1, crumble…because who doesn’t love crumble and obviously the cookie like bottom. And then the layer of juicy fruit. Which of course you can adapt to your favourite fruit.

They are super easy to make and a real crowd pleaser too.

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INGREDIENTS:

  • 1 cup cashew nuts
  • 3 cups oats
  • pinch of salt
  • 1/2 cup natural oil or butter
  • 1/2 cup plain sugar or coconut blossom sugar

  • 2 packages (8 oz each) cream cheese, softened and at room temperature
  • 1/2 cup sugar
  • 2 tablespoons all-purpose or spelt flour
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature

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  • 2 cups frozen berries of choice
  • 2 tbsp. corn starch dissolved in two tbsp. water
  • 2 tbsp. sugar (or more to taste)

INSTRUCTIONS

  1. Preheat the oven to 180°C / 350°F . Line an 8-inch baking tray with parchment paper.
  2. In a food processor, combine the nuts, oats, and salt and process until you have a coarse flour. Leave it in the processor.
  3. In a small pot, melt the oil or butter with the sugar over low heat, until the sugar has dissolved.
  4. Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together.
  5. Set aside 1 cup of the crumble mixture for the topping.
  6. Place the remaining oat mixture over the base of the baking tray and push down with your (slightly wet) fingers. Press the dough down tightly. 
  7. Pre bake the crust for 5 minutes. Remove from the oven and let cool for 5 minutes.
  8. Meanwhile make the fruit layer by placing the berries in a saucepan and bring to a slow boil over medium heat. Add the corn starch slurry and sugar and cook until thickened. Don’t stir to vigorously , try to leave some berries whole.
  9. Let cool slightly.
  10. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
  11. Spread all the cream cheese mixture over the oat base
  12. Spread the slightly cooled fruit in an even layer over the cream cheese.
  13. Crumble the reserved cup of oat mixture evenly over the fruit.
  14. Bake, uncovered, for 25 minutes more, until the topping is lightly golden and firm. Let cool in the pan on a cooling rack for at least an hour, then transfer the pan to the fridge until completely cool and firm (preferably over night). If you can’t wait, put the slightly cooled tray into the freezer for about 30 to 40 minutes. Lift out and slice into squares. Store in an airtight container in the fridge. They freeze well too. 

Enjoy!

Myra XO

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perfect chocolate chip cookies

Perfect Chocolate Chip Cookies

perfect chocolate chip cookies

There’s a new cookie in town!
These chocolate chip cookies are perfectly soft, chewy, and just all around pretty darn delicious. You’ll never need another cookie recipe again! I’ve made them with Spelt flour and coconut sugar and without butter, does that make them healthy? Let’s say YES.
But really, no. It just doesn’t make them as super unhealthy as regular store-bought cookies. And seriously if you’re gonna be a little naughty, ya better do it right. RIGHT?
And although these do still have some sugar, it’s half of the usual amount. And boy, are they good!  So what are you waiting for go make ’em TODAY!

perfect chocolate chip cookies

TIPS & NOTES!
1. Coconut oil is super healthy!
2. Coconut sugar makes the cookies even chewier and there are also some health benefits in coconut sugar. Coconut sugar contains a fiber known as inulin which helps slow glucose absorption. Coconut sugar also contains small amounts of vitamins and minerals like iron and zinc and phytonutrients.
3. Chill the dough for one hour before baking to prevent the cookies from spreading too much.

perfect chocolate chip cookies

Makes 20
INGREDIENTS:
• 1/4 cup coconut oil, soft-at room temperature
• 1/4 cup baking margarine, soft-at room temperature
• 1/2 cup + 2 tbsp. coconut sugar, tightly packed
• 1 tsp. liquid stevia or more coconut sugar
• 1 large egg (room temperature )
• 1 teaspoon vanilla extract
• 1 1/4 cup + 2 tbsp. spelt flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips

perfect chocolate chip cookies
INSTRUCTIONS:
1. Combine coconut oil and margarine with the sugars in a large bowl. Stir very well.
2. Add egg and stir well.
3. Stir in vanilla extract. Set aside.
4. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
5. Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
6. Stir in chocolate chips.
7. Place dough in refrigerator and chill for 30-60 minutes.
8. Pre-heat oven to 177° C / 350° F and prepare cookie sheets by lining with parchment paper.
9. Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
10. Bake for 11 to 12 minutes, cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
11. If desired, gently press additional chocolate chips into the tops of the warm cookies.
12. Allow to cool completely. I like to eat them cold from the fridge, they get extra chewy.
Enjoy!
Myra XO

perfect chocolate chip cookies

Peach and Berry Crumble

Since it is pretty much Fall here… yes, this soon. I’m thinking we can all use a little extra comfort.
In the form and shape of crumble, lots of clumpy crunchy comforting lumps of cookie flavoured morsels covering juicy peaches and berries.
To me that is comfort at it’s best.
You can serve it either warm or let it cool and serve it with whipped cream or even ice cream.

It’s simply one of our favourite desserts and we make it all the time with all kinds of fruit, depending on the season, but this particular combo has me running back for more each time, not to mention the cookie like smell coming from the oven during baking.
I actually also love to have this in the morning,  if there are any leftovers and serve it with a dollop of Greek yoghurt. I mean it’s healthy right? Fruit, fibre, yes, I think so.

INGREDIENTS:

Fruit mixture:

2 cups of fresh or frozen berries and/or blueberries
2 -3  roughly chopped fresh peaches, (skin removed)
2 tablespoons honey
1/2 tsp. vanilla extract
1 tablespoon flour

Crumble Layer:

1 1/4 cup rolled oats
1 cup (spelt) flour
1/2 teaspoon baking powder

1/4 cup almonds, roughly chopped
pinch of cinnamon
pinch of salt
6 tablespoons almond butter, soft
6 tablespoons cold butter, cut into small piece (or grated)
1/2 cup maple syrup or light brown sugar

Extra:
1 tbsp of butter for pan or baking dish
whipped cream to serve

INSTRUCTIONS

1. Preheat the oven to 350 F / 175 C .

2. Butter a 10-12 inch skillet or a similar baking dish and set a side. This step just adds flavor.

3. Peel the peaches (as best as you can) and remove the stone, cut them into bite size pieces and place them in the skillet.

4. Add the honey and vanilla and stir to combine.

5. Add the raspberries/blueberries and corn starch and stir carefully until all is just combined.

3. To make the topping, combine the oats, flour, cinnamon, almonds, salt and baking powder in a medium-size mixing bowl. Add the maple syrup or brown sugar. Add the butter and almond butter and use your hands to work the butter into the dry ingredients until everything is combined and lumps form. Sprinkle the topping over the fruit.

4. Transfer to the oven and bake for 40 minutes or until the top is golden and bubbling. Remove from the oven and let cool slightly. Serve warm or at room temperature with whipped cream. Enjoy!

XO

Myra

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

The smell coming from the oven while this cinnamon swirl banana bread was baking was simply amazing.

This banana bread, with it’s incredible moistness and sweet banana flavor has tons of very very ripe mashed bananas, this is what makes the bread so sweet and moist and generally very yummy, also yoghurt for freshness (and less butter) and a cinnamon brown sugar swirl in the middle.
Lots of vanilla in it too, because I just love real vanilla, I love it almost more that chocolate.
Making this (and from this day forward your favorite 😉) banana bread is so simple. It’s very straight forward, however it is necessary to have all the ingredients at room temperature.
Get everything out, measure correctly and throw it together.
First mix the dry ingredients and set aside. Then in a stand mixer, mix the wet ingredients.
Mixing the dry with the wet should be done with a rubber spatula because over mixing will turn your banana bread into rubber. And that would be such a shame. Just about 8 strokes with the spatula until all the flour is absorbed. No more.


⏰ Prep time : 10 min
🍧 Cooking time : 40-45 min approx.
🍴 Makes : 1 loaf


INGREDIENTS:

• 2 cups (250gr.) all purpose flour or half whole wheat and have plain or even spelt flour.
• 1 teaspoon baking soda
• pinch of salt
• 1/2 teaspoon ground cinnamon
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• 3/4 cup (150gr. ) packed coconut sugar or regular light brown sugar
• 1/2 cup (115 gr.) unsalted butter, room temperature
• 2 large eggs, at room temperature
• 1 1/2 cups mashed very ripe banana (about 3 bananas)
• 1/3 cup plain yogurt
• 1 teaspoon vanilla extract
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• 2 tbsp. coconut sugar or light brown sugar
• 1 teaspoon ground cinnamon

cinnamon swirl banana bread

Directions:

1. Preheat oven to 180°C/350° F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In the bowl of an electric mixer, beat the brown sugar and butter on medium speed until well blended and creamy– about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the mashed banana, yogurt, and vanilla. Mix on the lowest stand for just a minute or so.
6. Remove bowl from mixer.
7. Add the dry ingredients in one go and gently fold to mix with a spatula. Do not overmix. Just until all the flour is no longer visible, about 10 folds.
8. Mix the cinnamon and the sugar for the center swirl.
9. Spoon half of the batter into prepared loaf pan. Sprinkle the cinnamon-sugar in one straight line on the batter. Cover with more batter and make swirls or zig-zags with a knife.
10. Top with remaining batter. Bake for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
11. Slice and enjoy.
12. Banana Bread will keep for about a week in an airtight container.

Enjoy!
Myra XO

If you make this, don’t forget to snap a pic and post it on Instagram. Remember to tag me in your picture @thecookingspoonblog so I can see your delicious creations.

Chocolate Cupcakes

Chocolate Cupcakes

Chocolate Cupcakes

A classic chocolate cupcake, delicious, moist, soft, super easy, super chocolaty and pretty much fool proof.

Prep time : 30 minutes
Cooking time : 20 minutes
Makes : 12 cup cakes

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INGREDIENTS:

• 2 large eggs or 3 medium at room temperature
• 1 cup light brown sugar
• 1/3 cup melted butter
• 1 ½ tsp vanilla extract
• ¼ cup yoghurt
• ¼ cup milk
• ¾ Cup all purpose flour
• ¼ cup cocoa powder
• ½ tsp baking powder
• ½ tsp. baking soda
• A good pinch of salt

Chocolate Cupcakes

INSTRUCTIONS:

1. Pre heat the oven to 375° F / 175° C
2. Line a muffin tin (12 hole ) with liners
3. Sift the dry ingredients together in a large bowl.
4. In another bowl beat the eggs and sugar together until well mixed, add the melted butter and vanilla.
5. Mix the yoghurt with the milk.
6. Pour half of the egg mixture into the flour mixture and some of the yoghurt mix, stir to combine. Repeat. Gently mix everything together without over beating.
7. Spoon the batter into the cupcake liners, only halfway!
8. Bake for about 20 minutes or until a tooth pick inserted in the middle comes out clean.
9. Remove from oven and let cool completely on a rack before frosting.

Chocolate Cupcakes

CHOCOLATE FROSTING:
• ½ cup cream cheese at room temperature
• ½ cup butter at room temperature
• ¼ cup cocoa powder
• ½ cup powder sugar, sifted
• 2 oz. dark chocolate, chopped
• 1 tsp. vanilla extract.
INSTRUCTIONS:
Melt the dark chocolate in the microwave in 30 second intervals until completely melted, set aside so it can cool a bit.
Beat the cream cheese and butter together until completely smooth, add the cocoa and powdered sugar, whisk until fully incorporated.
Add the vanilla.
When the melted chocolate is no longer warm add to the butter mix. Beat until well mixed.
Using a piping bag and a star tip, frost the cupcakes. I keep mine in the fridge on warm days and also if you don’t eat them all at once, best to keep them refrigerated.
Let them sit at room temperature for about 20 minutes before eating, to bring out the best chocolaty flavor.

Enjoy!
Myra XO

Chocolate Cupcakes

vegan chocolate mocha pie

Vegan Chocolate Mocha Pie

vegan chocolate mocha pie

In for a treat? Guilt free? Let me just go ahead and answer that for you, Yes please…

All things Healthy + Goodness+ Silky deliciousness = Vegan Chocolate Mocha Pie

Math couldn’t get any simpler .

Let me explain something before you get all judgemental about tofu  . There’s tofu and then there’s silk tofu. Silk tofu as the descriptions states is smooth and silky and does NOT have that chalky texture that plain tofu might have. (I don’t think so, but I’ve heard this description before) Mixed into a dessert for instance it becomes a smooth silky mass that can absorb any flavour you add to it, it is quite tasteless on its own but adding, nuts, chocolate or fruit can transform it into flavour heaven.

Since in this recipe I am not using chocolate chips because I want to keep it all natural, I’ve added the cashews to compensate for the lack of fat , which adds even more creaminess to the pie.

It honestly is a Chocolate Dream come true.

The crust is oats, dates, cocoa and coconut oil, simple, healthy and pretty straightforward. You could, some other day perhaps only make the crust recipe and roll it into small balls and serve as is, like Bliss Balls
(just sayin’) .

So put on that apron and let’s get cracking.

Oh , one last thing. Cut into wedges and freeze left overs. Yessssss….

vegan chocolate mocha pie

 


  Prep Time: 15 min. Plus chilling

  Cooking Time :5 minutes

 Serves : 8


INGREDIENTS:

CRUST;

  • 1 C. whole oats, ground to flour
  • 10 medium soft dates, stone removed
  • 2 tbsp. cocoa
  • 2 tbsp. coconut oil

FILLING

  • 1/4 cup unsweetened plain almond milk.
  • 2 tablespoons agar-agar flakes or 2 teaspoons agar-agar powder.
  • 2 teaspoons instant espresso powder.
  • 1 (12-ounce) / 340 gr. package silken tofu, drained
  • 1/2 cup cashew nuts, soaked for 4 hours and drained.
  • 1/2 cup pure maple syrup (or more to taste if you like it extra sweet)
  • 1/4 cup unsweetened cocoa powder.
  • 2 teaspoons pure vanilla extract.
  • 1/4 teaspoon fine sea salt.
vegan chocolate mocha pie

INSTRUCTIONS:

Line a 8″/ 20 cm. cake tin or pie pan with parchment paper. To prepare the crust, combine all the ingredients in a food processor and process until completely fine,   it will be sticky . Transfer the mixture to the lined pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1/4-inch thick. The dough is very sticky, so I recommend getting your hands wet with water to help press out the crust.  Place the pan in the freezer to set while you prepare the filling.

Heat the almond milk in a sauce pan and dissolve the agar agar flakes or powder over low heat. As soon as it starts to boil, reduce the heat. Stir well to combine and remove from the heat and allow to cool just slightly (as it will set very fast). Alternatively follow the package instructions of the agar agar.

Drain de cashew nuts and place in the food processor and process until smooth, add tofu, espresso powder, maple syrup, cocoa powder, vanilla extract and salt. Process until completely smooth. Add the agar agar mixture and stir to combine very well.

Pour the filling into the prepared crust. Smooth out the top and place in the refrigerator to set for at least four hours and preferably overnight.

Decorate with (coconut ) whipped cream or fruit if you like, or like these fabulous fake roses 😉

Enjoy !

Myra XO

vegan chocolate mocha pie
tropical granola pineappple-coconut-cashew

Tropical Granola, Pineapple-Cashew-Coconut

tropical granola pineappple-coconut-cashew

Aloha is the first thing that comes to mind when I think about this Tropical Granola.
It’s loaded with all things tropical like Pineapple, Coconut, Cashew nuts, Banana chips and a touch of Lime. I can honestly say, one bite and you will be swept away to a sandy beach with palm trees and a beautiful sunrise. The perfect breakfast if you ask me.

I’ve used freeze-dried Sweet Pineapple, toasted coconut flakes, salty cashew nuts, chia seeds, oats and a few other things and the combo is…..Pure heaven.
You may wonder about the salty cashew nuts, but I assure you that in combination with the sweet pineapple and coconut it’s magic.

I actually just had this jar on the picture and just kept saying mmmmmh, mmmmmh, mmmmmh, no joke.
Try it, you will be mmmmmh, mmmmmh-ing too

tropical granola pineappple-coconut-cashew

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

One bite and you will be swept away to a Tropical Sandy Beach with Palm trees and a beautiful sunrise.
Sweet Pineapple, coconut flakes, salty cashew nuts, chia seeds, oats…. Pure heaven

Servings: 12

Ingredients:

• 4 Cups Whole Oats
• 1 Cup Puffed Quinoa
• 1/2 Cup Cashew nuts, salted
• 1/2 Cup Pumpkin Seeds
• 1/4 Cup Chia Seeds
• Zest of 1 Lime
• Juice of 1/2 Lime
• 2 tsp. Vanilla extract
• 1/3 Cup Coconut oil, melted
• 1/3 Cup + 2 tbsp. Agave Syrup
• 1/2 Cup Banana Chips
• 1/2 Cup Coconut flakes
• 3/4 Cup Pineapple Chunks, freeze-dried

tropical granola pineappple-coconut-cashew

Instructions:

1. Pre heat the oven to 310 F / 160 C.
Line a baking tray with parchment paper.
In a large bowl, combine the first 6 ingredients. Mix very well. In a smaller bowl combine the lime juice, vanilla, melted coconut oil and Agave syrup. Pour this mixture over the oat mixture in the larger bowl and stir to combine very well, so everything is covered with the liquid mixture.
Divide evenly over the lined baking tray and place in the middle of the oven.
Bake for 35 minutes, stirring very ten minutes. After 20 minutes add the banana chips, coconut flakes and pineapple chunks. Leave the granola untouched for the last five minutes so cluster can form.
Remove from oven when golden and toasted and leave to cool completely before storing in an air tight container.
Will keep for up to four weeks.
P.S. You can nibble on this as a snack too.

Enjoy !
Myra XO

brown butter vanilla donuts with chocolate frosting

Brown Butter Vanilla Donuts with Chocolate Frosting

brown butter vanilla donuts with chocolate frosting

Just three weeks ‘till Fall and I couldn’t be more excited about it. I can Finally turn on the oven without feeling like a basket case because yes, I did bake during Summer and people did call me crazy. But in their defense it was 36° C / 97° F at one point so who can blame them?
Either way I’m glad the heat wave(s) are over , I love Fall and rain and long hikes in a damp forest with that wonderful musky smell.
Then coming home to hot coffee and something freshly baked, like Donuts.
These Donuts. They only take 10 minutes to bake!
Brown butter Vanilla Donuts with Dark Chocolate frosting. Oh my….and since they’re baked it’s ok to eat two.
And the even greater part is that they’re low fat. Wait no, the greatest part is actually that you can’t tell they’re low fat. Awesome right?
Yes, you can definitely eat two , you totally deserve it!


Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings: 8


Ingredients:

• 1 Cup + 1 tbsp. white Spelt flour nr. 1050
• 1 tsp. baking powder
• ¼ tsp. baking soda
• Pinch of salt
• 1 large egg room temperature
• 2 ½ tbsp. butter
• 2 tsp. vanilla extract
• ½ cup buttermilk
• 1/3 cup caster sugar
• 100 gr. / 4 oz. chocolate chips
• 1 tbsp. coconut oil or butter
• 1 tbsp. honey

brown butter vanilla donuts with chocolate frosting

brown butter vanilla donuts with chocolate frosting

brown butter vanilla donuts with chocolate frosting

brown butter vanilla donuts with chocolate frosting
Instructions:

1. Pre heat oven to 180 C / 350 F
2. Lightly butter your Donut pan.
3. Whisk together in a large bowl, the flour, baking powder, baking soda and salt. Set aside.
4. In another bowl or large jug, whisk together the egg, buttermilk, sugar and vanilla extract.
5. Meanwhile heat the butter in a small dish in the microwave at 30 second intervals until brown and fragrant. It takes about 4, 30 second sessions but may depend on the power of your microwave.
6. Alternatively heat in a small sauce pan until light brown and fragrant without it getting burnt.
7. Let cool a little bit before adding to the egg and buttermilk mixture.
8. Add the wet ingredients to the dry ingredients and stir until just combined.
9. Fill a donut pan with the mixture, about ¾ full in each cavity.
10. Place on a rack in the middle of the oven and bake for 10 minutes.
11. Remove from oven, insert a wooden skewer to test if the donuts are cooked through, the skewer should come out dry.
12. Let cool on a rack for 10 minutes before removing the Donuts from the pan. Let the Donuts cool completely before frosting.
13. To make the chocolate frosting, melt the chocolate, coconut oil or butter and honey in the microwave at 30 second intervals until fully melted, stir to combine.
14. Place chocolate in a shallow dish or bowl large enough to dip in the donuts.
15. Dip each Donut in the melted chocolate and decorate with sprinkles or chocolate shavings.
Enjoy!
Myra XO

Chocolate Granola, only 6 Ingredients

LRM_EXPORT_20170226_150922

This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?

…and ONLY 6 INGREDIENTS.

Chocolate Granola2

INGREDIENTS;

  • 4 Cups whole rolled oats
  • 1 Cup large Coconut flakes
  • 1/2 Cup whole almonds
  • 1/3 Cup honey
  • 1/4 Cup coconut oil
  • 1/4 Cup cacao powder

Chocolate Granola24

METHOD:

Pre heat the oven to 160 C / 320 F

In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.

Enjoy!

Myra XO

LRM_EXPORT_20170226_150927

Cherry Chocolate Chip Bundt Cake

cherry-chocolate-chip-bundt-cake-7

First of all I want to wish you all a very Merry Christmas!

This year we decided to do the food celebration in our home on Christmas Eve, since we won’t be home on Christmas Day.

I am kind of looking forward to having my food prepared for me on Christmas day, I think it might actually be the first time in my life (as an adult) that I am not cooking.

So, on Christmas Eve we are going to have a buffet style dinner  with lots of bites and appetizers and goodies, no real cooking involved and lots of desserts. Of course lots of desserts.

I am going to put this cake on the table too and I’m kinda hoping there will some left for Christmas morning. Fingers crossed…

It’s a pretty straight forward cake with just some glacé cherries and chips since kids don’t like to many “things” in their cake.

And the good part is you can make a day or two in advance.

Ingredients;

1 C. butter, at room temperature and cut into cubes

1 1/4 C. Caster Sugar , packed

3 large eggs at room  temperature

2 C. Self Rising Cake Flour

4 tbsp. Whole Milk

1 tbsp. Pure Vanilla Extract

25 red   Glace Cherries cut in half

1/2 C. Semi-Sweet Chocolate chips

1 tbsp. flour

cherry-chocolate-chip-bundt-cake-1

cherry-chocolate-chip-bundt-cake-3

cherry-chocolate-chip-bundt-cake-4

Method;

Pre heat oven to 160° C  / 320° F

Butter your Bundt pan very well and dust with flour. Tap of excess flour.

Beat the butter until light and creamy in the bowl of your mixer.

Add the sugar and beat until pale and fluffy.

Add the eggs one at a time, waiting until fully incorporated before adding the next.

Add the vanilla.

Now add the cake flour in two times alternating with the milk.

Toss the chocolate chips and cherries with the tablespoon of flour, add to the batter. Mix it in with a spatula.

Divide the batter over the Bundt pan and even out with a spatula. Place on a rack, just below the middle in the oven.

Bake for about 60 to 70 minutes,  until a wooden skewer comes out dry.

Remove from oven and let cool on rack for at least 20 minutes before turning over the cake.

Decorate with icing or frosting.

cherry-chocolate-chip-bundt-cake-8

cherry-chocolate-chip-bundt-cake-15

cherry-chocolate-chip-bundt-cake-19

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Brownie Cookie Squares with Chocolate Fudge Layer brownie-cookies-squares-43