Recipe for Cherry Coffee Cake is similar to my Blueberry Crumble Cake. I made it so many times and loved it. I gave the recipe to my neighbor. She did not have any blueberries at home and used cherries instead. I loved the idea and had to try it out immediately.
I replaced blueberries with cherries from compote (sold in glass jars). I’m sure that fresh or frozen cherries would work equally well.
This time I omitted the crumb topping and just sprinkled the cake with powdered sugar.
Cherry Coffee Cake was wonderfully moist, with subtle lemon flavor, sweet yogurt sponge and tart cherries. This recipe is a keeper!
- 1 cup firm yogurt like Greek yogurt, 270 g
- 3/4 cup sunflower oil 185 ml
- 2 large eggs
- 1 1/4 cups caster sugar 280 g
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1/2 tsp lemon zest
- 2 cups flour 300 g
- 3 tsp baking powder
- 2 cups fresh or frozen or canned cherries pitted, 280 g
- powdered sugar for sprinkling
Preheat oven to 320 F (160 C). Grease a round cake pan, 10 inches (24 cm) diameter, and line it with baking paper.
In a large bowl, mix Greek yogurt, oil, eggs, sugar, salt, lemon juice and lemon zest. Add flour and baking powder and whisk just until incorporated. Fold in cheerries and mix gently with a spoon. Pour mixture into the prepared cake pan.
Bake cake for about 30 minutes (or longer if using frozen cherries). Check whether the cake is done by inserting a wooden skewer or toothpick into the center of the cake - it should come out clean.
Let cool to room temperature before cutting. Serve sprinkled with powdered sugar.