Cherry Almond Yogurt Cake

This tender and moist cherry cake is studded with almonds and dusted with powdered sugar!

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword cherry cake, cherry cake recipe, greek yogurt cake, yogurt cake

Prep Time 15

Cook Time 40

Cooling Time 2

Total Time 2 55

Servings slices

Calories 335kcal

Author Blair Lonergan

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

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.

- 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 or sour cream 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.
- Recipe adapted from Taste of the South magazine.