It you are looking for a new way to enjoy our fresh cherries from Eastern Washington, this Cherry Cake is just the ticket. It is moist and packed with cherry goodness and it comes together in a flash. We bake ours in a Bundt tin.
WHAT YOU WILL NEED:
2 cups fresh cherries pitted (270 grams)
1 1/4 cups + 2 tablespoons flour (180 grams)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg yolk*
1/2 cup + 2 1/2 tablespoons sugar (80 grams) - we cut the sugar to 1/4 cup and it was still delicious
zest 1/2 lemon
1 teaspoon vanilla
1/4 cup vegetable oil (I use corn or sunflower oil) (50 grams)
1/2 cup regular yogurt* (125 grams)
1/4 cup milk* (60 grams)
1 tablespoon sugar
HOW TO MAKE IT
Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan - we used a bundt tin.
In a medium bowl whisk together flour, baking powder and baking soda.
In a large bowl beat on medium speed the eggs and sugar and until light and fluffy, (approximately 2-3 minutes), then add the zest and vanilla beat for one minute, then slowly add the vegetable oil and continue beating.
Add the yogurt and milk and beat on low speed to combine, add the flour a third at a time, beating on low and scraping the bowl after each addition just until smooth.
Fold half the pitted cherries into the batter then pour into the prepared cake pan, top with remaining cherries, press down lightly with a spatula.
Sprinkle with 1 tablespoon of granulated sugar.
Bake for approximately 40-45 minutes.
Let cool completely before serving if desired top powdered sugar and whipped cream - but it is perfect just on its own for a lighter option.