Cherry Yogurt Cake

A simple, one-bowl cake that relies on the moisture of yogurt and the tartness of cherries.

Prep time: 15 mins | Cook time: 40-45 mins | Yield: 1 cake

The Wet Base:
- 3 large eggs
- A pinch of salt
- 150 g (4/5 cup) sugar
- 200 g (approx. 3/4 cup) Greek yogurt or plain whole-milk yogurt
- 100 ml (approx. 1/2 cup) vegetable oil or melted butter
- 1 tsp vanilla extract
The Dry Ingredients:
- 250 g (approx. 2 cups) all-purpose flour
- 1 tbsp baking powder
The Fruit & Topping:
- 1.5 cups fresh or frozen pitted cherries (if using frozen, do not thaw)
- Powdered sugar for dusting

Prep: Preheat your oven to 350°F (180°C). Line a springform or rectangular baking pan with parchment paper.
Beat Eggs: In a large bowl, whisk the 3 eggs with a pinch of salt and the 150 g of sugar until the mixture is pale and slightly frothy.
Mix Liquids: Whisk in the yogurt, oil (or butter), and vanilla extract until well combined and smooth.
Fold in Dry: Sift in the flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this keeps the cake light.
Assemble: Pour the thick batter into the prepared pan. Evenly distribute the cherries over the top, pressing some slightly into the batter.
Bake: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Finish: Allow the cake to cool for at least 15 minutes before removing from the pan. Dust generously with powdered sugar before serving.

Room Temperature: For the best rise, ensure your eggs and yogurt are at room temperature before you start mixing.
Cherry Sinking: If you are worried about the cherries sinking to the bottom, toss them in a tablespoon of flour before adding them to the top of the batter.
Yogurt Swap: You can use flavored yogurt (like vanilla or lemon) to add an extra layer of flavor to the sponge.