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Category: Cakes
Prep Time: Cook Time: Total Time:
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.
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Cherry-Vanilla Yogurt Cake
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Category: Cakes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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