Cup of Yum
1. Preheat the oven to 180°C/ 350°F.

Pan:

Cup of Yum
1. Prepare the bundt pan. Grease it well, including all the nooks and crannies. Dust it with a bit of flour and turn it around to coat it with the flour all over.
2. Turn the pan over the sink and gently pat it on the bottom to remove the excess flour. If using a silicon bundt pan, there is no need to grease and flour it.

Cherries:

1. Wash, dry, and pit the cherries. Set them aside. 375 g/ 13 oz cherries

Cake batter:

1. Dry ingredients: Place flour, baking powder, sugar, and salt in a large bowl. Mix them with a spoon. 400 g/ 14 oz/ 3 cups flour + 3 ½ teaspoon baking powder + 250 g/ 9 oz/ 1 ¼ cups sugar + 1 pinch salt
2. Wet ingredients: Add oil, milk, vanilla extract, and eggs. Mix with the mixer on medium speed until combined, don’t overmix. 250 ml/ 1 cup oil + 250 ml/ 1 cup milk + 1 teaspoon vanilla extract + 4 large eggs
3. Pour ½ of the cake batter into the prepared bundt pan. Scatter ⅔ of the pitted cherries on top.
4. Mix the remaining batter in the bowl with the cocoa powder (on low speed) and carefully pour it into the pan as well. Scatter the remaining cherries on top. 2 tablespoon cocoa powder
5. Marble the cake: Take a fork or a skewer and swirl it around the mixture in the bundt cake pan a few times to create a marbled effect.
6. Bake the cake in the preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
7. Cool in the pan for 10-15 minutes. Invert the pan onto a wire rack, gently tapping it to release the cake. Allow to cool completely before dusting it with powdered sugar or glazing it. 1-2 teaspoon powdered sugar.