Cherry Yogurt Cake with Dried & Fresh Cherries 🍒🍰
🧾 Ingredients
For the cake:
1 cup (240 g) plain yogurt
3 large eggs
¾ cup (150 g) sugar
½ cup (120 ml) vegetable oil
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Fruit:
1 cup fresh cherries, pitted and halved
½ cup dried cherries (or raisins if needed)
Optional topping:
Powdered sugar (for dusting)
Extra cherries for garnish
👩🍳 Instructions
- Preheat Oven
Preheat oven to 180°C (350°F)
Grease and line a 9-inch (23 cm) cake pan - Mix Wet Ingredients
In a large bowl, whisk together:
Yogurt
Eggs
Sugar
Oil
Vanilla
Mix until smooth and creamy - Combine Dry Ingredients
In another bowl, whisk:
Flour
Baking powder
Salt - Make the Batter
Gradually add dry ingredients to wet mixture
Stir gently until just combined (don’t overmix) - Add Cherries
Fold in dried cherries
Gently fold in fresh cherries (lightly dust them with flour first to prevent sinking) - Bake
Pour batter into prepared pan
Smooth the top
Bake for 35–45 minutes, or until a toothpick comes out clean - Cool & Serve
Let cake cool in the pan for 10 minutes
Transfer to a rack to cool completely
Dust with powdered sugar before serving
🍽️ Serving Ideas
Serve with whipped cream or vanilla ice cream
Pair with tea or coffee
Add a drizzle of cherry syrup for extra flavor
💡 Tips for Success
Use full-fat yogurt for a richer texture
If cherries are very juicy, pat them dry slightly
Don’t overmix—keeps the cake light and fluffy
You can use frozen cherries (no need to thaw fully)
🔄 Optional Variations
Add lemon zest for a fresh citrus twist 🍋
Swap half the flour with almond flour for a nutty flavor
Add white chocolate chips for extra sweetness
🥗 Nutritional Info (Approx. per slice)
Calories: ~280
Carbs: ~38g
Protein: ~5g
Fat: ~12g
⭐ Final Thoughts
This cake is beautifully moist from the yogurt, with bursts of sweet-tart cherries in every bite. The mix of fresh and dried fruit gives it a perfect balance of texture and flavor.