1cupvanilla-flavored yogurt, like Yoplait(Use regular yogurt, not Greek)
4ounces(about 1 cup) semi-sweet chocolate chips or chunks
Confectioner's sugar for dusting
Preheat oven to 350° F. Grease and flour a 10 ½-inch Bundt pan.
Place the cherries into a food processor and pulse several times to finely chop them. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, blend the butter and sugar together on medium speed for 5 minutes until they're light and fluffy. Add in the yogurt and blend to combine. Add in the eggs one at a time, mixing well after each addition. Add in the flour mixture to the bowl in three batches, mixing slowly after each batch until just combined.
Use a rubber spatula to stir the chocolate and the cherries into the batter. Stir them just until they're mixed in.
Pour the batter into the prepared Bundt pan and spread it to an even layer.
Bake in the preheated oven for 60-65 minutes, checking the cake with a tester inserted into the center. The tester should come out clean - remove the cake from the oven as soon as this happens.
Allow the cake to cool on a wire rack for about 10 minutes and then invert it onto a cooling rack. Once the cake is cool transfer it to a serving dish. Sprinkle the entire top generously with confectioner's sugar.
Cut the cake into wedges to serve. Once completely cooled, the cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days. Makes 8-10 good-sized portions.
Adapted from a recipe in the The Baker's Manual, by Amendola/Rees