A Delicious New Year’s Dessert Featuring Cherry 7UP® Caramel

This shop featuring a New Year’s dessert recipe has been compensated by Collective Bias, Inc. and its advertiser, Dr Pepper/Seven Up, Inc. All opinions are my own. #BrighTENtheSeason

I love to bake. There is something though, about holiday baking that is just different. I don’t know what it is but the cookies taste better and the cakes have more sparkle. I really enjoy creating something to make the hubby smile for our holiday desserts. We don’t go out to eat for New Year’s Eve - we end the year at home, just the two of us, with a special meal that I cook. New Year’s dessert is a big part of that dinner so I like to try some new recipes before the big night to see which one I like best.

I’ve been mulling different concepts for this year’s meal and figuring out what I want to serve. I love that moment at the end of the meal when I put a beautiful dessert in front of the hubby and he smiles. Even better is when I clean the table and there is not a crumb left on his plate. For someone who spends as much time in the kitchen as I do there is nothing better than a clean plate. For me, that is a perfect holiday moment! As I considered possibilities for my New Year’s dessert I was struck with a brainstorm thanks to Cherry 7UP®.

Caramel Fun

I’ve been experimenting with caramel recipes lately and I thought a Cherry 7UP® caramel would be delicious. It is a special kind of magic when sugar crystals, cream, butter and a flavoring come together to make one of the most delicious treats on Earth - in my humble opinion anyway. To complement the sweet, rich sauce I thought that mini bundt cakes would be a perfect base.

Chocolate Chip Cherry Mini Bundt Cakes with Cherry 7UP® Caramel Sauce

Makes 24 mini bundt cakes or one regular bundt cake

For the bundt cakes:

2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

1 3/4 cup granulated sugar

2 sticks (8 ounces) unsalted butter at room temperature

2 large eggs

1 tsp pure vanilla extract

1/2 tsp cherry flavoring (optional)

1 cup yogurt

1/2 cup chopped dried cherries

1/2 cup mini semi sweet chocolate chips

For the Cherry 7UP® caramel sauce:

2 12 oz cans Cherry 7UP®

1 cup granulated sugar

6 TBS cold butter

1/2 cup heavy cream

pinch of salt

Preheat oven to 350°

Start the Bundt Cakes

Spray the mini bundt pan with cooking spray and then dust with flour. Remove any excess flour. If you are making one large cake butter the pan and dust with flour. Set aside.

Add the two cans of Cherry 7UP® to a heavy bottomed saucepan over medium high heat and bring to a boil. Reduce heat and let the soda simmer until it is reduced to 1/4 cup. You can let this occur while you make the batter for the bundt cakes just be sure to keep an eye on it.

Add the flour, baking powder and salt to a medium bowl and whisk together. Set aside.

Add the butter to the bowl of a stand mixer with the paddle attached. Add the sugar and beat together on medium high for about 4 minutes. Add the eggs, one at a time and beat well after each addition. Add the vanilla and cherry if using. Mix well. Reduce the speed to low and add the yogurt until incorporated. Scrape the bowl if necessary. Add the flour mixture and mix just until combined.

Remove the bowl from the stand and fold in the chopped cherries and mini chips.

Fill the mini bundt pans about 2/3rds full with batter. Drop the pan on the counter a couple of times to help the batter settle. Smooth the top with an offset spatula.

Bake in the preheated oven for about 35 - 40 minutes. Cool the pans on a wire rack for 10 minutes then carefully turn over and remove the cakes. Let cool completely.

Make the Caramel Sauce:

Add the sugar to the reduced Cherry 7UP® and heat over medium high heat until the sugar is boiling and completely dissolved. Add the cold butter - be careful! The mixture will rise up in the saucepan and hiss and spit a little.

After the butter has completely melted add the heavy cream. Again - be careful. The cold cream hitting the hot caramel will cause rapid bubbling. Add the pinch of salt. Stir for a minute. Let the caramel cool slightly in the pot and then pour into a mason jar to cool completely.

To serve: place a mini bundt cake on a plate and drizzle with some of the caramel sauce. Sprinkle with mini chocolate chips if you would like.

How Was this New Year’s Dessert?

The chocolate with the tart cherry is a really lovely combination. The caramel sauce held the hint of cherry flavor from its base of Cherry 7UP® and the light sweetness was a wonderful addition to the basic bundt cake.

This is a recipe I will keep and make again. It’s one that will surely brighten up my holiday season and beyond for that matter. I’m already thinking of what I can make with Canada Dry Cranberry®.

Soda is not just for drinking, it can be used in any number of ways that don’t involve ice. I’ll be the first to admit that I enjoy a cold can of 7UP® now and then.

I find so many of my perfect holiday moments in the kitchen; I’m happy when I’m cooking and baking. I know that the cookies and cakes I bake for the hubby (and for the firemen) are appreciated and it’s magical when I come up with a flavor combination that makes us both go yum! I’m glad that the holiday season gives me even more reason to spend time in my favorite room in the yurt.

What are some of your perfect holiday moments? What do you make for New Year’s Dessert?

ALL PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU BUY ANYTHING THROUGH THEM I WILL RECEIVE A SMALL COMMISSION (AT NO EXTRA CHARGE TO YOU)

Chocolate Chip Cherry Mini Bundt Cakes with Cherry 7UP® Caramel Sauce

★★★★★ 4.9 from 7 reviews

• Author: Patty @brokenteepee.com
• Category: Dessert

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Ingredients

• For the bundt cakes:
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 3/4 cup granulated sugar
• 2 sticks (8 ounces) unsalted butter at room temperature
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 tsp cherry flavoring (optional)
• 1 cup yogurt
• 1/2 cup chopped dried cherries
• 1/2 cup mini semi sweet chocolate chips
• For the Cherry 7UP® caramel sauce:
• 2 12 oz cans Cherry 7UP®
• 1 cup granulated sugar
• 6 TBS cold butter
• 1/2 cup heavy cream
• pinch of salt

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Instructions

1. Preheat oven to 350°
2. Spray the mini bundt pan with cooking spray and then dust with flour. Remove any excess flour. If you are making one large cake butter the pan and dust with flour. Set aside.
3. Add the two cans of Cherry 7UP® to a heavy bottomed saucepan over medium high heat and bring to a boil. Reduce heat and let the soda simmer until it is reduced to 1/4 cup. You can let this occur while you make the batter for the bundt cakes just be sure to keep an eye on it.
4. Add the flour, baking powder and salt to a medium bowl and whisk together. Set aside.
5. Add the butter to the bowl of a stand mixer with the paddle attached. Add the sugar and beat together on medium high for about 4 minutes. Add the eggs, one at a time and beat well after each addition. Add the vanilla and cherry if using. Mix well. Reduce the speed to low and add the yogurt until incorporated. Scrape the bowl if necessary. Add the flour mixture and mix just until combined.
6. Remove the bowl from the stand and fold in the chopped cherries and mini chips.
7. Fill the mini bundt pans about 2/3rds full with batter. Drop the pan on the counter a couple of times to help the batter settle. Smooth the top with an offset spatula.
8. Bake in the preheated oven for about 35 - 40 minutes. Cool the pans on a wire rack for 10 minutes then carefully turn over and remove the cakes. Let cool completely.
9. Make the Caramel Sauce:
10. Add the sugar to the reduced Cherry 7UP® and heat over medium high heat until the sugar is boiling and completely dissolved. Add the cold butter - be careful! The mixture will rise up in the saucepan and hiss and spit a little.
11. After the butter has completely melted add the heavy cream. Again - be careful. The cold cream hitting the hot caramel will cause rapid bubbling. Add the pinch of salt. Stir for a minute. Let the caramel cool slightly in the pot and then pour into a mason jar to cool completely.
12. To serve: place a mini bundt cake on a plate and drizzle with some of the caramel sauce. Sprinkle with mini chocolate chips if you would like.

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