Ingredients:
- 1 jar of cherries (720 ml)
- 270 g butter (softened)
- 180 g sugar
- 1 packet vanilla sugar
- A pinch of salt
- 4 eggs
- 420 g flour
- 1 packet baking powder
- 150 g yogurt (3.5%)
Preparation:
1. Prepare the Cherries:
Begin by draining the cherries, making sure to save the juice for later. This juice can be used in other recipes or as a sweet syrup to serve with the cake. In a separate bowl, cream together the softened butter, sugar, vanilla sugar, and a pinch of salt. The mixture should become light and fluffy, forming the base for the cake batter.
2. Incorporate the Eggs:
Add the eggs one at a time to the creamed butter and sugar mixture. Beat each egg into the mixture thoroughly before adding the next. This will ensure the batter becomes smooth and cohesive. This step is important for incorporating air into the cake batter, making it light and fluffy.
3. Add the Dry Ingredients:
In a separate bowl, combine the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the 150 g of yogurt. This will keep the batter from becoming too dense while ensuring a smooth consistency. The yogurt adds richness and moisture, making the cake soft and creamy.
4. Fold in the Cherries:
Gently fold the drained cherries into the batter. Make sure not to overmix, as you want the cherries to be evenly distributed throughout the batter without breaking up too much. Their juice will also add a beautiful color and slight tartness to the cake.
5. Prepare the Baking Pan:
Grease a round cake pan (or springform pan) and sprinkle it with breadcrumbs to prevent the cake from sticking. Alternatively, you can use parchment paper if you prefer. Pour the prepared batter into the pan, smoothing the top with a spatula to create an even surface.
6. Bake the Cake:
Preheat your oven to 175°C (350°F) for conventional ovens or 150°C (300°F) for fan-assisted ovens. Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. The cake should have a golden brown top, and it should slightly pull away from the edges of the pan.
7. Cool and Serve:
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This cooling step is essential for the cake to set properly and for the flavors to develop fully.
Enjoy the Cake:
Once cooled, slice and serve the delicious yogurt cherry cake. It’s perfect for any occasion – from a simple afternoon tea to a celebratory dessert. The cake is soft, moist, and has the perfect balance of sweetness from the cherries and the creaminess of the yogurt. Whether you are serving it at a family gathering or just treating yourself, this cake is sure to impress.
This Yogurt Cherry Cake is quick to make, yet incredibly satisfying. The yogurt makes the cake moist and tender, while the cherries add a burst of flavor and a touch of tartness. Perfect for anyone looking for a simple and delicious homemade dessert, it can be prepared in just a few minutes and baked in under an hour. The rich, buttery texture pairs perfectly with the fresh, fruity sweetness of the cherries, making it a treat that everyone will love.
