Tart Cherry Yogurt Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Defrost cherries if using frozen. Drain the cherries in a strainer, discarding the liquid.
  • Preheat oven to 375°F Line a 9 x 13 pan with parchment paper, letting it hand over the sides (easier to remove the cake from the pan).
  • In a bowl, add the flour and baking powder, stirring to assure it's evenly incorporated.
  • Place cherries in their own bowl and add 2 tbsps. of flour, then shake them to evenly coat with the flour.
  • In a separate bowl beat the eggs, sugar and vanilla sugar, then add the yogurt and oil mixing well.
  • Gradually add the flour mixture until completely blended.
  • Fold in the cherries gently as evenly as possible without overworking the cake. Pour gently into prepared baking pan.
  • Bake for 30 to 40 minutes or until a toothpaste inserted in the center comes out clean and it has a nice golden colour.
  • Cool on rack. Remove cake from pan then dust with icing sugar.
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