Indulge in this simple yet delightful Cherry and Greek Yogurt Cake, the perfect treat for a leisurely weekend breakfast. This cake combines the rich creaminess of Greek yogurt with the sweet juiciness of fresh cherries, creating a moist and flavorful dessert that’s hard to resist. The light, fluffy texture and the burst of cherry goodness make it a delightful choice for any time of the day, not just breakfast.
Why You’ll Love This: This cake is a wonderful blend of wholesome ingredients and delicious flavors. The Greek yogurt adds a creamy texture and a subtle tang, while the cherries provide a natural sweetness and a juicy burst in every bite. The use of coconut oil or vegetable oil keeps the cake moist and tender. It’s an easy recipe that doesn’t require much time or effort, yet the result is a beautifully moist and flavorful cake that feels both indulgent and light.
Perfect Occasion: Perfect for breakfast, brunch, or an afternoon snack, this Cherry and Greek Yogurt Cake is versatile enough for any occasion. It’s ideal for family gatherings, weekend breakfasts, or as a light dessert after dinner. Serve it with a cup of coffee or tea for a complete experience. This cake is also great for bringing to potlucks or sharing with friends and neighbors.
Decoration Tips: For an attractive presentation, sprinkle a few extra cherries on top of the batter before baking. Once baked, dust the cake with powdered sugar for a classic look. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Fresh mint leaves can add a pop of color and a touch of freshness.
Ingredients:
- 220g all-purpose flour
- 150g sugar
- 2 large eggs
- 250g 0% Greek yogurt
- 100ml coconut oil or vegetable oil
- 200g cherries, pitted and halved
- 1 packet of baking powder
Instructions:
- Prepare the batter: Beat the eggs with the sugar until the mixture is pale and fluffy. Gradually add the oil and yogurt, mixing well. Sift together the flour and baking powder, then slowly incorporate into the wet mixture.
- Add the cherries: Fold in the pitted and halved cherries, reserving a few for the top.
- Bake the cake: Preheat your oven to 180°C. Pour the batter into a 20 cm springform pan with high sides or a 24 cm pan (the cake will be slightly thinner). Top with the reserved cherries.
- Bake: Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Adjust the baking time based on your oven.
- Cool and serve: Let the cake cool in the pan before transferring to a wire rack. Dust with powdered sugar if desired and serve.
Enjoy this delightful Cherry and Greek Yogurt Cake, a perfect blend of flavors and textures that’s ideal for any occasion!
