I can’t contain my excitement when it comes to the delightful creation that is a Sour Cherry Yogurt Cake!
Bursting with tangy flavors and a soft texture, this dessert has quickly become one of my all-time favorites.
My simple recipe will guide you through each step, ensuring you create a wonderful cherry cake with ease.
Just mix the ingredients, pour into the baking tin, and place the sour cherries on top.
In no time, you can savor this fabulously delicious cake with your loved ones.
What is the secret to this soft and fluffy Sour Cherry Yogurt Cake?
The answer lies in the magical combination of yogurt and soda, which guarantees excellent results.
Moreover, baked goods made with yogurt possess a delightful moistness, without compromising on the perfect bake.
If you desire a dessert like a sponge cake, then this simple and delicious cherry cake is your ideal choice.
Whether it’s the peak of cherry season or the depths of winter, this yogurt cake can be enjoyed all year round.
Fresh or frozen cherries can be used, allowing you to delight your family with cherry pastries whenever you please.
The recipe calls for just a little less than a cup of cherries, making it a delightful and economical treat.
Simply place the cherries atop the dough and pop the baking tin in the oven.
Once baked, slice the cake into delicious pieces.
Gather your loved ones and invite them to indulge in this wonderful delicacy over a cup of tea.
Looking to make an ordinary cake into a stunning table centerpiece?
While most opt for a simple dusting of powdered sugar, why not try something more intriguing?
Take a dollop of jam or marmalade and brush the edges and sides of the finished cake.
Then, artfully press almond flakes or thinly sliced peanuts on top.
They create a mesmerizing pattern similar of a beautiful mosaic.
The result will be a visually stunning masterpiece that will captivate everyone’s attention.
Sour Cherry Yogurt Cake – VIDEO RECIPE
how to cook Sour Cherry Yogurt Cake?
To make this delicious yogurt cake with cherries, start by gathering your ingredients and by preheating your oven to 180°C (350⁰F). In a medium bowl, combine flour, ground nuts, baking powder, baking soda, and salt. Give it a good stir to mix everything together.
TIPS: Feel free to choose your favorite nuts or peanuts, ensuring they are finely chopped. You can grind the nuts in a coffee grinder or kitchen chopper. Alternatively, nut flour like almond flour can be used as a substitute for ground nuts.
Next, grab a large bowl and place your softened butter in it. Add sugar and beat with a mixer on medium speed until it becomes nice and creamy.
TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.
TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well! But keep in mind that margarine contains salt. So, you might want to reduce the amount of salt in the recipe. Just a little heads up!
Now it’s time to add the eggs, one at a time, to the sugar-butter mixture. Make sure to mix thoroughly after each addition.
Once the eggs are well incorporated, gradually add half of the flour mixture to the egg-butter mixture. Pour in the yogurt and then add the remaining half of the flour mixture. Mix everything together on low speed until you have a smooth dough.
Now, let’s prepare the baking tin. Grease a 20cm round baking tin with butter and sprinkle it with flour. Pour the dough into the prepared tin and use a spatula to smooth the top.
To add a burst of flavor, place slightly thawed cherries on top of the dough. They will give your cake a delightful touch.
TIPS: If you don’t have frozen cherries, fresh ones can be a fantastic alternative. They’ll add a burst of flavor to your recipe and give it a delightful twist.
Then place the tin with the dough into your already preheated to 180°C (350⁰F) oven. Let it bake for 35-40 minutes until it turns a beautiful golden brown.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
Once it’s done, leave the cake in the tin for 5 minutes to cool slightly.
TIPS: Wondering if your cake is ready? Stick a wooden stick or toothpick into the center – if it comes out clean, your cake is done.
After that, carefully remove the cake from the tin and let it cool completely on a wire rack.
While it’s cooling, brush the edges and sides of the cake with apricot jam. Gently press almond flakes onto the edges and sides. This will give your cake a lovely finishing touch.
TIPS: For a more even spread of jam, try warming it slightly over a pan of simmering water or in the microwave. This will make it easier to work with and ensure a consistent distribution.
TIPS: To make spreading jam over the cake a breeze, use a silicone pastry brush. It’s the perfect tool for the job and will give you a smooth and even application.
To make it even more appealing, sprinkle the top of the cake with powdered sugar. It adds a touch of sweetness and makes it look even more tempting.
When you’re ready to serve, cut Sour Cherry Yogurt Cake into equal pieces and enjoy it with a nice cup of tea. Bon appetit!
Sour Cherry Yogurt Cake
- Flour – 1 cup (160 g)
- Yogurt – 2/5 cup (100 g)
- Softened butter – 1/3 cup (80 g)
- Sugar – 1/2 cup (100 g)
- Frozen cherries – 3/4 cup (150 g)
- Baking powder – 1/3 tsp. (2 g)
- Baking soda – 1/5 tsp. (1 g)
- Salt – 1/3 tsp. (2 g)
- Eggs – 2 pcs. (100 g)
- Ground nuts – 1/3 cup (50 g)
- Almond flakes
- Apricot jam
- Powdered sugar
- Put flour, ground nuts, baking powder, baking soda and salt into a medium bowl and stir.
- Place softened butter in a large bowl, add sugar, beat with a mixer at medium speed until creamy. Add eggs one at a time, mixing thoroughly after each addition.
- Gradually add half of the flour mixture to the egg-butter mixture, pour in yogurt. Add the remaining half of the flour mixture, and mix with a mixer at low speed until smooth.
- Place the resulting dough into a 20cm round baking tin, pre-greased with butter and sprinkled with flour. Level the top with a spatula. Place slightly thawed cherries on top of the dough.
- Bake in an oven preheated to 180°C (350⁰F) for 35-40 minutes.
- Leave the finished cake in the tin for 5 minutes. Remove from tin and let cool completely on a wire rack.
- Brush the edges and sides of the cake with apricot jam and gently press the almond flakes on them. Sprinkle the top of the cake with powdered sugar.