Cherry Yogurt Cake with Dried & Fresh Cherries
Moist, tender, and bursting with cherry flavor! The yogurt keeps this cake soft and rich, while fresh cherries add juiciness and dried cherries give little sweet-tart bites throughout.
🛒 Ingredients
1½ cups (190 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (150 g) granulated sugar
2 large eggs (room temperature)
1 cup (240 g) plain yogurt (Greek or regular)
½ cup (120 ml) vegetable oil
1 teaspoon vanilla extract
1 cup fresh cherries, pitted and halved
½ cup dried cherries
1 tablespoon flour (for tossing cherries)
Optional Glaze:
¾ cup powdered sugar
1–2 tablespoons milk or lemon juice
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 350°F (175°C).
Grease and line an 8-inch round cake pan (or 9-inch for thinner cake).
2️⃣ Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Mix Wet Ingredients
In a large bowl, whisk sugar and eggs until slightly pale.
Add yogurt, oil, and vanilla. Mix until smooth.
4️⃣ Combine
Gradually fold dry ingredients into wet mixture until just combined (don’t overmix).
5️⃣ Add Cherries
Toss fresh and dried cherries with 1 tablespoon flour (this prevents sinking).
Gently fold into batter.
6️⃣ Bake
Pour batter into prepared pan.
Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.
If top browns too quickly, loosely cover with foil.
7️⃣ Cool & Glaze (Optional)
Let cool in pan 10 minutes, then transfer to rack.
Drizzle with glaze if desired once completely cooled.
❄️ Storage
Store covered at room temperature up to 2 days
Refrigerate up to 5 days
Freezes well for up to 2 months
Cherry Yogurt Cake with Dried & Fresh Cherries
