Homemade Fresh Cherry Cake

4.94 from 96 votes

This fast and easy Cherry Cake is easy and moist, made with yogurt and bursting with fresh cherries. Serve it plain or with a dollop of whipped cream and a fresh chocolate dipped cherry!

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Dessert, Snack

Cuisine: American/Italian

Servings: servings

Calories: 293kcal

Author: Rosemary Molloy

Ingredients

2 cups fresh cherries pitted
1¼ cups + 2 tablespoons flour (172 grams total, if you double the recipe then double this amount)
1½ teaspoons baking powder
¼ teaspoon baking soda
1 large egg (room temperature)
1 large egg yolk (room temperature)
¾ cup granulated sugar (divided)
1 tablespoon lemon zest
1 teaspoon vanilla extract
¼ cup vegetable oil (I use corn or sunflower oil)
½ cup regular yogurt (room temperature)
¼ cup milk (room temperature)

TOPPING

1-2 cups cream heavy, whole, or whipping cream with at least 30% fat content whipped
10-12 cherries (whole)
2-3 ounces chocolate (melted)

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C), grease and flour an 8 inch/ 20 cm cake pan (springform pan is the best if you have it).
In a medium bowl whisk together flour, baking powder and baking soda.
In a large bowl beat on medium speed the egg, yolk and ½ cup + 3 tablespoons sugar until light and fluffy, (approximately 2-3 minutes), add the zest and vanilla beat for one minute, then slowly add the 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 or until golden and done. Test for doneness with a toothpick. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely.
Dust with powdered sugar, and top each slice with a dollop of whipped cream and chocolate dipped cherries if desired. Enjoy!

* Toss the cherries with a couple of teaspoons of all purpose flour and mix to coat.

Notes

For room temperature ingredients remove from fridge 45-60 minutes before using.

If you don’t like using vegetable oil then you can substitute with coconut oil, light olive oil or even melted butter.

The Cherry cake may be kept at room temperature for a day if the area is not too warm, after that the cake should be covered with foil or plastic wrap and refrigerated for up to a week.

The cake can also be frozen be sure to wrap the cake tightly with plastic wrap and place in an airtight container or freezer bag. The cake should keep up to 4 – 6 months.

Nutrition