White Chocolate-Cherry Bundt Cakes
Mini Bundt cakes with white chocolate and Maraschino cherries, steamed in the pressure cooker and finished with a white chocolate drizzle.
Ingredients
| 5 tablespoons | 75 ml | unsalted butter, at room temperature, plus more for greasing |
| 1/2 cup | 120 ml | unbleached all-purpose flour, plus 1 tablespoon |
| 1/2 teaspoon | 2.5 ml | baking powder |
| 1/8 teaspoon | 0.6 ml | baking soda |
| 1 pinch | kosher salt | |
| 1/3 cup | 80 ml | granulated sugar |
| 1 | egg, at room temperature | |
| 1 teaspoon | 5 ml | vanilla extract |
| 1/4 teaspoon | 1.3 ml | almond extract |
| 2 oz | 57 g | white chocolate, melted and cooled, divided |
| 1/4 cup | 60 ml | sour cream |
| 1 oz | 28 g | Maraschino cherries, drained and chopped (plus 4-5 whole ones for garnish) |
Instructions
- Add 1 cup of water to your pressure cooker pot and place the trivet in the bottom. Butter two mini Bundt cake pans and set aside.
- In a medium bowl, whisk together ½ cup of flour, the baking powder, baking soda, and salt.
- In another medium bowl, using an electric hand mixer, cream the 5 tablespoons of butter and the sugar on medium speed until light and fluffy, about 2 minutes. Beat in the egg, vanilla, and almond extract just until incorporated. Slowly beat in half of the melted white chocolate, scraping down the side of the bowl with a rubber spatula as needed.
- Beat the flour mixture into the butter mixture in two batches, alternating with the sour cream, just until combined. Toss the chopped cherries with the remaining tablespoon of flour, then fold gently into the batter. Pour the batter into the two prepared pans.
- Cover with aluminum foil. Place the pans on the trivet in the pot. (I stacked mine on top of each other since I don't have a huge electric pressure cooker for them to sit side-by-side.)
- Secure the lid, and cook on high pressure for 25 minutes, then quick release the pressure in the pot and remove the lid.
- Carefully transfer the Bundt pans from the pot to a rack and let cool for 10 minutes.
- Remove the Bundt cakes from the pans and let cool completely on the rack, 30 to 45 minutes. Serve on dessert plates, drizzled with the remaining melted white chocolate and garnished with whole Maraschino cherries.