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4.5 from 2 votes
Cherry Coffee Cake
Author: Kitchen Nostalgia
  • 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
  1. Preheat oven to 320 F (160 C). Grease a round cake pan, 10 inches (24 cm) diameter, and line it with baking paper.
  2. 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.
  3. 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.
  4. Let cool to room temperature before cutting. Serve sprinkled with powdered sugar.