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Cherry Almond Yogurt Cake
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Cherry Almond Yogurt Cake

This tender and moist cherry cake is studded with almonds and dusted with powdered sugar!

Prep Time
15 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
2 hrs 55 mins
Servings: 8 slices
Calories: 335 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American

Ingredients

  • ½ cup butter softened, salted, 1 stick
  • 1 cup sugar divided, plus 2 tablespoons
  • 2 egg at room temperature, large
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 ⅓ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup Greek yogurt at room temperature, plain whole milk, or sub with sour cream
  • 1 ½ cups sweet cherries halved (thaw, strain, and pat dry if using frozen cherries, fresh or frozen, pitted
  • ¼ cup almonds plus extra for garnish, sliced
  • powdered sugar optional garnish

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease and flour a deep 9-inch cast iron skillet, a 10-inch cast-iron skillet, or a 9-inch round cake pan (or spray with nonstick baking spray).
  2. In a large bowl, beat the butter and 1 cup of the sugar with a mixer on medium speed until fluffy, about 5 to 7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract and almond extract.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture alternately with the yogurt, beginning and ending with the flour mixture, beating just until combined after each addition. Spread the batter in the prepared skillet.
  4. Sprinkle cherries, almonds, and remaining 2 tablespoons sugar on top.
  5. Bake until a wooden pick inserted in center comes out clean, about 35-40 minutes. Let cool completely on a wire rack. Garnish with additional sliced almonds and dust the top with powdered sugar just before serving.

Notes

  • If using frozen cherries, cut them in half while they're still frozen. This is easier than trying to cut a soft, thawed cherry. Drain off excess liquid and pat the cherries dry with a paper towel before adding them to the top of the cake.
  • If using frozen cherries, cut them in half while they're still frozen. This is easier than trying to cut a soft, thawed cherry. Drain off excess liquid and pat the cherries dry with a paper towel before adding them to the top of the cake.
  • Use whole milk Greek yogurt or sour cream for the best flavor and texture. Do not substitute with low-fat or non-fat yogurt.
  • Use whole milk Greek yogurt or sour cream for the best flavor and texture. Do not substitute with low-fat or non-fat yogurt.
  • Allow the eggs and yogurt to come to room temperature before mixing the batter. Cold ingredients can cause the butter to firm up, and are harder to combine.
  • Allow the eggs and yogurt to come to room temperature before mixing the batter. Cold ingredients can cause the butter to firm up, and are harder to combine.
  • Be careful not to overmix the batter as you add the flour. Too much mixing will activate the gluten in the flour, resulting in a tough, dense, or dry cake.
  • Be careful not to overmix the batter as you add the flour. Too much mixing will activate the gluten in the flour, resulting in a tough, dense, or dry cake.
  • Sprinkle the top of the cake with extra sugar before baking. This helps to create a crisp, golden brown exterior that's absolutely delicious!
  • Sprinkle the top of the cake with extra sugar before baking. This helps to create a crisp, golden brown exterior that's absolutely delicious!
  • Since the batter puffs up around the almonds and cherries, I like to garnish the finished cake with extra sliced almonds for added crunch on top. A dusting of powdered sugar is also highly recommended. Recipe adapted from Taste of the South magazine.
  • Since the batter puffs up around the almonds and cherries, I like to garnish the finished cake with extra sliced almonds for added crunch on top. A dusting of powdered sugar is also highly recommended.
  • Recipe adapted from Taste of the South magazine.

Nutrition Information

Serving 1slice Calories 335kcal (17%) Carbohydrates 47g (16%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.5g (25%) Cholesterol 72mg (24%) Sodium 258mg (11%) Potassium 205mg (4%) Fiber 2g (8%) Sugar 29g (58%) Vitamin A 431IU (9%) Vitamin C 2mg (2%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 335

% Daily Value*

Serving 1slice
Calories 335kcal 17%
Carbohydrates 47g 16%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.5g 25%
Cholesterol 72mg 24%
Sodium 258mg 11%
Potassium 205mg 4%
Fiber 2g 8%
Sugar 29g 58%
Vitamin A 431IU 9%
Vitamin C 2mg 2%
Calcium 66mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.