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A light and flavorful cherry cake is studded with sliced almonds, flavored with almond extract, and dusted in powdered sugar. The cast iron skillet yields perfectly crisp edges, while Greek yogurt keeps the inside moist and tender. It’s perfect alongside coffee for breakfast, or with a scoop of vanilla ice cream for dessert!
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A buttery and moist cherry cake recipe is tough to beat! Unlike an old-fashioned cherry dump cake that calls for a can of cherry pie filling and a box of yellow cake mix, this simple dessert boasts fresh or frozen cherries in a tender, made-from-scratch batter. Add some almond extract and sliced almonds, and you’ve got a little slice of heaven!
The beauty of this yogurt cake is that it looks and tastes fancy — but you don’t have to fuss with multiple cake layers or frosting. And since it’s not too sweet, you can enjoy it at any time of day! Leave any extra slices under a glass dome on a cake stand…perfect for a quick snack or pick-me-up with your next cup of coffee. It would also be a lovely Valentine’s Day treat.
The Best Size Pan for this Cherry Skillet Cake
I tested this cake recipe in a number of different skillets and pans in order to find the best “fit.” A cast iron skillet is my top choice, since it retains and distributes heat evenly, creating a sturdy, crisp crust on the cake that’s absolutely delicious!
These images show a 9-inch cast iron skillet that’s fairly shallow, which means the batter was very full when it rose in the oven. Instead, I would recommend a deep 9-inch cast iron skillet with at least a 2-quart capacity, or a 10-inch cast iron skillet.
If you don’t have an appropriate cast iron skillet, then you can use a 9-inch round cake pan instead. Just about any other 2-quart baking dish should work, too!
Ingredients for Cherry Almond Cake
This is just a quick overview of the ingredients that you’ll need for a cherry yogurt cake. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.
- Butter: I like to use salted butter for extra flavor, but you can substitute with unsalted butter. See my notes below for that change.
- Sugar: for just the right amount of sweetness in the batter, and for a crisp, golden brown top.
- Eggs: give the cake structure. Make sure they’re at room temperature.
- Vanilla extract and almond extract: for rich flavor.
- All-purpose flour: the base of the cake batter. I always use White Lily brand.
- Baking powder: the leavening agent that helps the cake rise.
- Kosher salt: to balance the sweetness and enhance the other flavors in the cake.
- Whole milk plain Greek-style yogurt: a key component in the cake batter, which helps create a moist and tender crumb, activate the baking powder, and add a slightly tangy flavor.
- Cherries: I prefer frozen sweet cherries, which are already pitted and available year-round. Fresh cherries are also a great option when they’re available!
- Sliced almonds: for a delicious nutty crunch.
What does adding yogurt to a cake do?
The whole milk plain Greek yogurt is an essential ingredient in this cake, thanks to its high fat content and its acidity. The yogurt adds moisture without thinning the batter, adds fat for creaminess, activates the baking powder, and adds a subtle tangy flavor.
You can substitute with an equal amount of full-fat sour cream. I do not recommend using a lower-fat or fat-free yogurt, since this will alter the texture and flavor of the cake.
How do you keep cherries from sinking in cherry cake?
There are a few ways to keep all of the cherries from sinking to the bottom of the cake.
- First, this is a thick batter (thanks to that Greek yogurt!), which helps to hold up some of the fruit.
- Second, cut large cherries in half (or even into quarters) so that the pieces are closer to the size of blueberries. When the pieces of fruit are smaller and not as heavy, they don’t sink quite as far into the cake.
- Finally, don’t stir the fruit into the batter. Instead, sprinkle the cherries on top of the cake just before baking. The cake batter will puff up around the fruit, the fruit will sink a little bit, and the cherries will be evenly distributed throughout the dessert.
How to Make Yogurt Cake with Cherries and Almonds
This easy cherry cake comes together in just minutes, and tastes like you spent all day in the kitchen! The detailed directions are provided in the recipe card below, but here’s the quick version:
- Beat together the batter with an electric mixer.
- Spread the batter in the greased and floured skillet.
- Sprinkle chopped cherries, almonds, and sugar on top.
- Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely.
- Garnish with additional almonds and dust with powdered sugar before slicing and serving.
How to Serve this Simple Cherry Cake Recipe
This Greek yogurt cake is delicious when served warm or at room temperature for breakfast, brunch, snack, or dessert! Pair it with a mug of coffee or tea in the morning, or add a scoop of vanilla ice cream, a drizzle of icing, or a dollop of whipped cream after supper.
Storage Tips
- Store the cake in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.
- The cherry cake will keep in an airtight container in the fridge for up to 1 week.
- Wrap tightly and freeze for up to 3 months.
Recipe Variations
- Swap out the cherries and use a different fruit instead. Good options include blueberries, blackberries, strawberries, and raspberries.
- Fresh or frozen cherries will work in this recipe. I like frozen sweet cherries because they’re already pitted and they’re available year-round. If using fresh cherries, make sure that you remove the pits before slicing and adding them to the cake. Maraschino cherries would work too if you like that particular cherry flavor.
- Omit the almond extract if you don’t have any. If you’re serving this cake for breakfast or brunch, try adding some warm spices like cinnamon and nutmeg.
- Substitute full-fat sour cream for the whole milk Greek yogurt. Do not substitute with a lower-fat or fat-free yogurt. Do not use regular plain yogurt — you need the thickness of the Greek yogurt.
- Use chopped pecans or walnuts rather than sliced almonds.
- Add chocolate chips to the batter for even more decadent flavor.
- If you prefer to bake with a stick of unsalted butter, then reduce the salt in the batter to just ¼ teaspoon.
- Drizzle the cake with icing (like this) for an even sweeter finishing touch.
Tips for the Best Cherry Cake Recipe
- If using frozen cherries, cut them in half while they’re still frozen. This is easier than trying to cut a soft, thawed cherry. Drain off excess liquid and pat the cherries dry with a paper towel before adding them to the top of the cake.
- Use whole milk Greek yogurt for the best flavor and texture. Do not substitute with low-fat or non-fat yogurt.
- Allow the eggs and yogurt to come to room temperature before mixing the batter. Cold ingredients can cause the butter to firm up, and are harder to combine.
- Be careful not to overmix the batter as you add the flour. Too much mixing will activate the gluten in the flour, resulting in a tough, dense, or dry cake.
- Sprinkle the top of the cake with extra sugar before baking. This helps to create a crisp, golden brown exterior that’s absolutely delicious!
- Since the batter puffs up around the almonds and cherries, I like to garnish the finished cake with extra sliced almonds for added crunch on top. A dusting of powdered sugar is also highly recommended.
More Easy Cake Recipes to Try
Apple Bundt Cake {Apple Dapple Cake}
3 hours hrs 30 minutes mins
French Farmhouse Breakfast Cake
1 hour hr 15 minutes mins
7UP Pound Cake
3 hours hrs 40 minutes mins
Cherry Almond Yogurt Cake
Ingredients
- ½ cup (1 stick) salted butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 2 large eggs, at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ⅓ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup plain whole milk Greek yogurt (or sub with sour cream), at room temperature
- 1 ½ cups fresh or frozen pitted sweet cherries, halved (thaw, strain, and pat dry if using frozen cherries)
- ¼ cup sliced almonds (plus extra for garnish)
- Optional garnish: powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour a deep 9-inch cast iron skillet, a 10-inch cast-iron skillet, or a 9-inch round cake pan (or spray with nonstick baking spray).
- In a large bowl, beat the butter and 1 cup of the sugar with a mixer on medium speed until fluffy, about 5 to 7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract and almond extract.
- In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture alternately with the yogurt, beginning and ending with the flour mixture, beating just until combined after each addition. Spread the batter in the prepared skillet.
- Sprinkle cherries, almonds, and remaining 2 tablespoons sugar on top.
- Bake until a wooden pick inserted in center comes out clean, about 35-40 minutes. Let cool completely on a wire rack. Garnish with additional sliced almonds and dust the top with powdered sugar just before serving.
Notes
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- If using frozen cherries, cut them in half while they’re still frozen. This is easier than trying to cut a soft, thawed cherry. Drain off excess liquid and pat the cherries dry with a paper towel before adding them to the top of the cake.
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- Use whole milk Greek yogurt or sour cream for the best flavor and texture. Do not substitute with low-fat or non-fat yogurt.
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- Allow the eggs and yogurt to come to room temperature before mixing the batter. Cold ingredients can cause the butter to firm up, and are harder to combine.
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- Be careful not to overmix the batter as you add the flour. Too much mixing will activate the gluten in the flour, resulting in a tough, dense, or dry cake.
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- Sprinkle the top of the cake with extra sugar before baking. This helps to create a crisp, golden brown exterior that’s absolutely delicious!
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- Since the batter puffs up around the almonds and cherries, I like to garnish the finished cake with extra sliced almonds for added crunch on top. A dusting of powdered sugar is also highly recommended.
- Recipe adapted from Taste of the South magazine.
