|Excuse the unglam plate, but this cake is a to-die for|
Happyhomebaking’s old post of this cake got me working in the kitchen, not once but twice. After our guests ate almost ½ of the cake and took back the other half, I knew this recipe deserves an encore. Her recipes are robust and can withstand cooks with poor arithmetic abilities ( for resizing ) so it was perfectly good for me.
I wanted to tune up the moist factor and added an egg here and extra yogurt there. The final unfinished product in whatever ratio should be strong enough to hold up the fruits without causing them to sink and perform a disappearing act.
This is almost a one pot recipe with minimal washing while waiting for the cake to bake. Definitely a keeper!
Credits : HHB with adaptations.
Makes a 9-inch cake or 3 medium loaves.
100g softened butter, unsalted
140g fine sugar
60g thick yogurt
1 tbsp vanilla extract
200g plain flour
1 tsp baking powder
2 cups of sour cherries
1. Whisk butter and sugar until pale.
2. Add yogurt and whisk.
3. Add eggs, one at a time. Whisk well.
4. Whisk in extract.
5. Sieve in flour and baking powder.
6. Stir to incorporate.
7. Whisk on medium speed, 5-10 seconds.
8. Pour into 9 inch lined and greased springform pan.
9. Lightly place the cherries on the surface of the cake. Do not press.
10. Baked in a preheated oven for 180 C for 30 minutes.
11. Reduce the baking temperature to 170 C and bake for another 20-25 minutes or until a skewer pierced into the center of the cake comes out clean.
12. Cool on a rack.
13. Remove springform and cool further.
14. Yummy with ice cream!
If this is to be baked in medium sized aluminum pans, fill the batter to ¾ full and bake at 160C for 60 minutes.