Blue Floured Apron: Cherry Chocolate Chip Cake

This is a very moist cake. I sprinkle nuts on only one side of my cakes because of one picky eater in the house. I love nuts in my cake, so as long as they are added somewhere on it, we are all happy!

Cherry Chocolate Chip Cake

1 1/2 cup flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

3/4 teaspoon salt

1 tablespoon chia seeds (optional but I have them so I add them)

3/4 cup plain Greek yogurt and oil- fill a liquid measuring cup to about 2/3 cup with the yogurt, then finish it off with vegetable oil to equal ¾ cup total

3/4 cup sugar

2 eggs

2 teaspoon vanilla

1 (21 oz.) can of cherry pie filling

1 cup 60% cacao chocolate chips

1 cup walnuts

powdered sugar for dusting

In a medium bowl, whisk together dry ingredients; set aside. In a mixing bowl, mix together yogurt, oil and sugar. Add eggs one at a time and combine. Add vanilla. Mix in dry ingredients until just combined. Fold in cherry pie filling and nuts.

Pour into a greased bundt pan. Bake at 350 for about 50 minutes.

Cool in pan for 10 minutes before removing to rack to cool completely. When cool, dust with powdered sugar.