Easy 30-Minute Cherry Yogurt Cake
Ingredients
- 125 g softened butter
- 125 g sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 350 g all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- a pinch of salt
- 200 g plain full-fat yogurt
- 1 (15 oz) can sour cherries, drained
Optional topping
- Powdered sugar, for dusting
Preparation
Preheat the oven to 180°C (356°F) conventional or 160°C (320°F) convection.
Set a 20x25 cm baking frame on a parchment-lined baking sheet.
Alternatively, use a similarly sized baking dish or casserole dish.
Beat softened butter with sugar and vanilla extract for 4 minutes on high speed until creamy.
Beat the eggs with a whisk.
Gradually add the eggs to the butter-sugar mixture, mixing well.
In a bowl, mix flour with baking powder, baking soda, and salt, and sift.
Add the dry ingredients to the batter in two batches, mixing well.
Fold in the plain yogurt.
Pour the cherries into a sieve and drain.
Spread the batter into the baking frame and smooth with a spatula.
Distribute the cherries over the batter and press lightly.
Bake in the preheated oven for about 35 minutes.
Let the cake cool on a wire rack.
Remove the baking frame with a knife.
If desired, dust with powdered sugar.
Tips
For a sheet pan cake, spread the batter on a regular baking sheet (about 35x40 cm).
Reduce baking time to about 25 minutes; the cake will be flatter.
Consider adding a second can of cherries over the batter.
Notes
Yields about 12 servings.
Store in a cool, dry place for up to 3 days.
