Cherry Vanilla Yogurt Cake


For the cake:
    • 2 & 1/2 cups all-purpose flour, divided
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 3 large eggs
    • 1 tablespoon vanilla extract
    • 8 ounces plain or vanilla Greek yogurt
    • 10-12 ounces cherries, pitted and diced
For the topping:
    • 1/2 cup slivered or sliced almonds
    • 2 teaspoons granulated sugar
    • 1 tablespoon unsalted butter, melted
For the glaze:
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk



Preheat oven to 325°. Generously grease a 10-12 cup Bundt pan.

Whisk together 2 & 1/4 cups flour, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, alternating with yogurt. Mix just until blended.

Toss cherries with remaining 1/4 cup flour. Stir cherries gently into batter.

In a small bowl, stir together topping ingredients. Scatter mixture evenly into bottom of prepared pan.

Pour cake batter into prepared pan, spreading evenly. Bake 60 minutes, or until a pick inserted into the center of cake comes out clean.

Cool cake in pan for 15-20 minutes. Then, transfer cake to wire rack to cool completely.

Mix together glaze ingredients, stirring until smooth. Drizzle glaze over top of cooled cake.


Recipe Retrieved from Bake or Break

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