Get the Recipe:
Cherry-Vanilla Yogurt Cake
Fresh cherries and vanilla are a perfect match in this moist Cherry-Vanilla Yogurt Cake!
Ingredients
For the topping:
- 1/2 cup slivered or sliced almonds
- 2 teaspoons granulated sugar
- 1 tablespoon unsalted butter, melted
For the cake:
- 2 1/2 cups (300 g) all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 1 tablespoon (15 ml) vanilla extract
- 8 ounces (226 g) plain or vanilla Greek yogurt
- 10-12 ounces (284-340 g) cherries, pitted and diced*
For the glaze:
- 1 cup (110 g) confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons (30 ml) milk
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Instructions
To make the topping:
- Preheat oven to 325°F (160°C). Generously grease a 10-12 cup Bundt pan.
- In a small bowl, stir together the almonds, sugar, and melted butter. Scatter the mixture evenly into the bottom of the prepared pan.
To make the cake:
- Whisk together 2 1/4 cups (270g) flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Add the flour mixture in three portions, alternating with two portions of the yogurt. Mix just until blended.
- Toss the cherries with the remaining 1/4 cup (30g) flour. Gently stir the cherries into the batter.
- Pour the cake batter into the prepared pan, spreading evenly. Bake 60 minutes, or until a pick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 15-20 minutes. Then, transfer the cake to a wire rack to cool completely.
To make the glaze:
- Combine the confectioners' sugar, vanilla, and milk stirring until smooth.
- Drizzle the glaze over the top of the cooled cake.
Notes
- *I like sweet cherries in this cake, but use tart cherries if you prefer.
- Store in an airtight container at room temperature up to 3 days.
- Recipe adapted from A Spicy Perspective.
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