Ingredients

• 1 14.5 oz can Oregon Fruit Red Tart Cherries, drained and juices reserved
• 1 cup Unsalted Butter, softened at room temperature
• 1 ½ cups Granulated Sugar
• 3 Eggs, large
• 1 teaspoon Vanilla Extract
• 2 ¼ cups All Purpose Flour
• 1 teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• ¼ teaspoon Kosher Salt
• ¾ cup Whole Milk Yogurt
• ½ cup Milk or Half n Half
• 1 cup Confectioners Sugar
• 2 tablespoons reserved Cherry Juice

Instructions

1. Preheat the oven to 350° F and heavily spray a bundt pan with baking spray. Preferably one that has flour in it. In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 1 ½ cups sugar and mix on low speed for 1 minute until pale and fluffy.
2. Add in the eggs one at a time along with the 1 tsp vanilla extract and mix until incorporated. In a large bowl combine the 2 ¼ cups flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. In a measuring cup combine the ¾ cup yogurt and ½ cup milk. With the mixer on low, alternate between adding in ⅓ of the dry mixture with ½ of the wet mixture, starting and ending with the dry mixture mixing in between each addition.
3. Drain the cherries but reserve the juice, you will use it to make the pink glaze. Dry the cherries well and add them into the batter. Mix carefully as not to break them up.
4. Pour the batter into the bundt pan and bake for 50-55 minutes. The cake is done when the edges start to break away from the pan or when a toothpick comes out clean.
5. Cool the cake for 15 minutes at room temperature, then invert onto a wire rack, lift the pan to remove and cool completely.

For the glaze:

1. Combine 1 cup confectioners sugar with 2 tbsp reserved cherry juice. Mix until smooth and drizzle all over the cooled cake.