Easy Cherry Cake with Greek Yogurt: A Moist and Delicious Dessert
Indulge in the perfect blend of sweetness and tang with this Easy Cherry Cake made with Greek yogurt and simple pantry staples. This recipe is not only quick to prepare but also yields a moist, fluffy, and flavorful cake that’s perfect for any occasion. Whether you’re hosting a brunch, afternoon tea, or simply craving a homemade treat, this cherry cake is sure to impress. Plus, it’s versatile—use fresh or frozen cherries and even opt for gluten-free flour for a diet-friendly version!
Ingredients
- 1 ½ cups all-purpose flour (or gluten-free measure-for-measure flour – King Arthur brand)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 oz softened butter
- ¾ cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup Greek yogurt
- 4 cups sweet cherries, fresh, pitted, and sliced in half
Preparation
Preheat your oven to 350°F with the rack in the middle. Grease a 9-inch springform pan or a 9-inch round cake pan with butter. Line the bottom with parchment paper and grease the paper as well.
In a medium bowl, sift together the flour, baking powder, and baking soda. Set aside.
In a separate large bowl, beat the butter, sugar, and eggs until the mixture is light and fluffy, about 2-3 minutes on high speed. Add the vanilla extract and Greek yogurt, continuing to beat until the mixture is creamy and smooth, about 1 more minute.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Spread half of the batter into the prepared pan. Layer with half of the sliced cherries. Add the remaining batter and top with the rest of the cherries. For an extra touch, add a few more cherries midway through baking for a beautiful, fruity finish.
Bake for 45 minutes to 1 hour, or until the cake is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 40 minutes before releasing it from the springform pan.
Serve this delicious cherry cake warm or at room temperature. It’s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
