Description
A light, moist cherry cake made with Greek yogurt and fresh sweet cherries. Perfect for breakfast, snack, or dessert!
Ingredients
1½ cups all-purpose flour (or 1:1 gluten-free blend)
1 tsp baking powder
½ tsp baking soda
2 oz (½ stick) salted butter, softened
¾ cup granulated sugar
2 large eggs
½ tsp vanilla extract (or almond extract)
½ cup Greek yogurt
1½ cups fresh sweet cherries, pitted and halved
Instructions
1. Preheat oven to 350°F. Grease and line a 9×3-inch springform pan with parchment.
2. Sift flour, baking powder, and baking soda together in a bowl.
3. Cream butter and sugar until light and fluffy (2–3 minutes).
4. Beat in eggs, then mix in yogurt and vanilla (or almond) extract.
5. Gradually add dry ingredients to wet, mixing on low until just combined.
6. Spread half the batter in the pan and layer half the cherries on top.
7. Add remaining batter and top with the rest of the cherries.
8. Bake for 45–60 minutes until golden and a toothpick comes out clean.
9. Optionally, press more cherries on top halfway through baking.
10. Cool in the pan for 40 minutes before releasing and serving.
Notes
Use only fresh dark sweet cherries—frozen or canned will alter the texture.
A cherry pitter saves lots of time.
Greek yogurt adds moisture and lightness without heaviness.
Don’t overmix the batter or the cake will turn out dense.
Springform pans make for easy release and a pretty presentation.
Cake can also be baked in a 10” cast iron skillet or 9” round cake pan.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 221
- Sugar: 16g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 48mg