Shelly's Recipe

Cherry-Vanilla Yogurt Cake

Category: Cakes

For the cake:
2 & 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
8 ounces plain or vanilla Greek yogurt
10-12 ounces cherries, pitted and diced

For the topping:
1/2 cup slivered or sliced almonds
2 teaspoons granulated sugar
1 tablespoon unsalted butter, melted
For the glaze:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 325. Generously grease a 10-12 cup Bundt pan.

Whisk together 2 & 1/4 cups flour, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, alternating with yogurt. Mix just until blended.

Toss cherries with remaining 1/4 cup flour. Stir cherries gently into batter.

In a small bowl, stir together topping ingredients. Scatter mixture evenly into bottom of prepared pan.

Pour cake batter into prepared pan, spreading evenly. Bake 60 minutes, or until a pick inserted into the center of cake comes out clean.

Cool cake in pan for 15-20 minutes. Then, transfer cake to wire rack to cool completely.

Mix together glaze ingredients, stirring until smooth. Drizzle glaze over top of cooled cake.