Prepare the Cake Batter:
Preheat your oven to 180°C (360°F).
In a mixing bowl, beat the eggs with a pinch of salt until frothy.
Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
Mix in the vegetable oil and milk until well combined.
Sift in the flour and baking powder, and fold gently into the wet ingredients until smooth.
Stir in the dried cherries.
Prepare the Topping:
In a separate bowl, whisk together 1 egg, yogurt, sugar, and cornstarch until smooth.
Gently fold in the fresh or frozen cherries.
Bake the Cake:
Pour the cake batter into a greased or lined baking pan.
Spoon the yogurt and cherry mixture over the top, spreading it gently.
Bake in the preheated oven at 180°C (360°F) for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool, then decorate with powdered sugar before serving.
Serving Suggestions:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy with a cup of coffee or tea for a perfect afternoon treat.
Cooking Tips:
Soak dried cherries in warm water for 10 minutes to plump them up before adding to the batter.
If you prefer a more intense cherry flavor, add a few drops of almond extract to the batter.
Nutritional Benefits:
Cherries are rich in antioxidants and vitamin C.
The yogurt adds calcium and protein, contributing to bone health.
Dietary Information:
Contains gluten, dairy, and eggs.
Can be adapted to be lactose-free by using lactose-free yogurt.
Nutritional Facts (per serving):
Calories: 270 kcal
Protein: 5g
Carbohydrates: 35g
Fat: 12g
Sugar: 20g
Storage:
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Why You’ll Love This Recipe:
The combination of dried and fresh cherries creates a delightful contrast in texture and flavor.
It’s an easy-to-make cake that’s perfect for any occasion, from breakfast to dessert.
The yogurt topping adds a creamy, tangy layer that complements the sweet cherries perfectly.
It’s a versatile recipe that can be customized with different fruits or nuts.
Conclusion: This Cherry Yogurt Cake is a wonderful dessert that balances sweetness and tanginess in every bite. With its moist crumb, rich cherry flavor, and simple preparation, it’s a recipe you’ll want to keep in your baking repertoire. Whether you’re making it for a special occasion or just because, it’s a treat that’s sure to impress!
Frequently Asked Questions:
Can I use fresh cherries instead of dried in the batter?
Yes, fresh cherries can be used, but the texture will be slightly different, and the cake may be more moist.
What if I don’t have cornstarch?
You can substitute cornstarch with an equal amount of flour or arrowroot powder.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend in place of regular flour.
Is it necessary to soak the dried cherries?
It’s optional, but soaking them will make the cherries juicier and prevent them from being too chewy.
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt will work, but the topping may be thicker and slightly tangier.
How do I prevent the cake from sticking to the pan?
Grease the pan well with butter or oil, and you can also line it with parchment paper.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Can I add nuts to the cake?
Absolutely! Adding chopped almonds or walnuts would give a nice crunch.
How can I make the cake less sweet?
Reduce the amount of sugar in the batter and topping, or use a sugar substitute.
What other fruits can I use in this recipe?
Blueberries, raspberries, or even diced apples would work well as alternatives to cherries.
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