Cherry yogurt cake

This easy Cherry Greek Yogurt cake is a no-fuss recipe with a fluffy,soft crumb,bursting with fruity flavor!!


It's not officially summer yet,but it's definitely cherry season and that means it's time to make all your favorite cherry treats.We all know that fresh cherries are best consumed as they are,but they also taste amazing in desserts.
Over the last 2 weeks we have had an extremely hot weather here and it seems this had a positive side as well,grocery stores are bursting with fresh seasonal produce.And i actually got really excited when i saw all those colorful fruits and veggies at store the other day. I went shopping some veggies and i brought home  peaches,nectarine,cherries and strawberries instead. I know,lots of fruit but we've already eaten half of it and the remaining ones will end up into some baked goods.
I've already made a strawberry crumble,a peach cheesecake comes to my mind as well but today's post is all about cherries and my favorite way to showcase the beauty of these little red jewels is to make a cake studded with plump cherries! It's not only eye appealing but also very tasty.
This recipe,and i'm talking about this yogurt cake,is one of those cake recipes that you should have in your repertoire and put on repeat all summer long because is adaptable and you can use whatever fruit you like.
The cake is moist,perfectly sweet and pairs wonderfully with sweet-tart cherries plus the recipe comes together in less than an hour,start to finish!!



Prep Time: 10 Minutes 
Cooking Time: 30 Minutes
Yield:12-15 portions



INGREDIENTS

• 3 large eggs
• 200g all purpose flour
• 150g full fat greek yogurt/crème fraîche/sour cream,drained
• 150g caster sugar
• 50 ml sunflower oil
• 1 1/2 (5g) teaspoon baking powder
• 1 teaspoons good quality vanilla extract
• 1 teaspoon grated lemon zest(optional)
• pinch of salt
• 400g sweet cherries,pitted or another fruit of your choice

For blueberry version:

• 150g,fresh or frozen blueberries
• 40g flaked almonds

DIRECTIONS

• Preheat oven to 175ºC/347ºF(convection/fan forced mode)
• Butter and line with parchment paper base and sides of a 20cm x 25cm baking pan.
• Add eggs and salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 3 minutes until mixture becomes thick, fluffy, and doubles in volume.
• Gradually add the greek yogurt and mix on low speed just until incorporated. 
• Pour sunflower oil in a thin stream and whisk until just combined.
• Stir in vanilla extract and lemon zest if using.
• Sift the flour and baking powder on top of the egg mixture,a little at a time, and mix quickly with a wire whisk to avoid lumps.
• Pour the batter into the prepared pan and spreading it evenly with a rubber spatula or an offset spatula.

• Scatter the cherries(blueberries and flaked almonds) evenly on top of the batter and bake at 175ºC/347ºF for 30-35 minutes until golden brown on top and the skewer plunged into the center comes out clean.
• Remove the cake from the oven and let the cake cool for 10 minutes in the pan then transfer the cake to a wire rack to cool completely.
• Dust with icing sugar,cut into pieces and serve!
• Store at room temperature covered with cling film or in an airtight container for up to 3 days.

That's all, folks!

Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @violeta.pasat ,hastag #theladyinjeansbakes or leave me a comment below!