CHRISTINA TOSI’S CHERRY COLA BUNDT CAKE

Cola extract makes all the difference in this recipe. We like Nature’s Flavors’ Organic Cola Flavor Extract ($12, naturesflavors.com). You can buy cherry puree at specialty stores or puree thawed frozen pitted cherries in a blender or food processor. Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.

In a large bowl, whisk 1 cup (2 sticks) melted unsalted butter, 2/3 cup plus 1 Tbsp cherry cola, 2/3 cup cherry

puree, ½ cup grapeseed or canola

oil, 2 Tbsp molasses, 2½ tsp vanilla

extract, 2½ tsp cola extract, 5 large eggs and 2 large egg yolks.

In another large bowl, whisk 3½ cups cake flour, 2¼ cups granulated

sugar, ½ cup plus 2 Tbsp light brown sugar (packed), 2 tsp baking powder and 2 tsp kosher salt. Add wet ingredients; stir to combine. Use a whisk to break up any lumps. Pour batter into pan. Bake 55–60 minutes or until cake bounces back firmly when tapped with your fingertip and center is not jiggly. Cool in pan 45 minutes. Run a butter knife between edge of cake and pan to loosen. Invert pan onto a wire rack set in a rimmed baking sheet. Cool completely.

Microwave 2 oz cream cheese and 2 Tbsp unsalted butter in a small bowl 30 seconds or until butter is mostly melted and cream cheese is soft. Stir vigorously until smooth. Scrape mixture into a medium bowl; whisk in 1½ cups powdered sugar,

2 Tbsp cherry cola, ½ tsp cola extract, ¼ tsp vanilla extract, 1/8 tsp kosher salt and 1–2 drops red food color

ing (optional). Whisk until smooth. (If glaze is too thick to pour, whisk in more cherry cola, 1 tsp at a time, to adjust consistency.) Pour glaze over top of cake in an even stream. If desired, decorate with red and green

gummy candies. Let stand 15 minutes to set. Serves 10–12.