Moist Yogurt Cake With Tart Cherries

My kitchen is infused with the aromas of vanilla, and fresh baked home goodness. Can’t wait for my kids to come home from school; this is a great after school bite! You have no excuse not to make this, it is rather simple, and it’s not time consuming. You’ll have it ready to serve within an hour, that is if you can’t wait for it to cool down. I should add that it is even better when completely cooled, and stored in a plastic bag, yummy!

Moist yogurt cake with tart cherries

You’ll need:
3 eggs
1 cup of plain yogurt
3 cups of all purpose flour
1 ¾ cups sugar
½ cup oil
2 Tsp baking powder
2 Tsp vanilla sugar
About 2 cups of tart cherries( no more, or everything will collapse, and will not bake evenly),I use the frozen ones (thawed, of course).

Get ready beforehand. Measure all ingredients in separate bowls, and have a baking dish ready; I use 9x13 inch square one. Preheat oven to 395 F.
Add baking powder to flour, and mix well, this will assure that it is evenly incorporated.
Place cherries in their own bowl, and add about 2 Tbsp of flour, and shake them, so they get coated with flour, this is very important.

Now, with a hand mixer, mix eggs, sugar, and vanilla sugar. Then add yogurt, and oil, and mix well. Gradually add flour mixed with baking powder, and again, mix well. Now you have the base; nice, medium thick, kind of like muffin batter. Add the cherries, and fold them in gently, and as evenly as you can, don’t overdo it. Transfer to a baking dish, and gently even it out. Bake for about 30-40 minutes or until toothpick inserted in the center comes out clean, and it‘s nice and golden in color. Dust with powdered sugar.

Tip: I have never tried, but I am sure this cake can also be made in form of muffins, only I would think in that case, you would add cherries individually into each mold, but also coated in flour.

Here is another fruity goodness you might be interested in, from my dear foodie over at Palachinka blog.