Man its been awhile! It has been a busy couple of weeks, I officiated my first wedding for two dear friends a week ago. It was an awesome experience and so happy that I got to be a part of their special day. Klara (the bride) also had a birthday the previous week!
This is a birthday post and is dedicated to Klara. Happy birthday Klara!!!! I remember when I first made this cake, and Klara got to try it and LOVED it! I knew I had to put it on the blog but I was waiting for the right time and Klara’s birthday was the perfect occasion to do it. Lets get into this Greek yogurt cherry cake.
I really love the texture and subtle sweetness of this cake. It has a beautiful crumb and the cherries add a great fresh flavor. But the walnuts and almonds add an amazing flavor that really pushes this cake to the next level! You cannot omit the nuts (unless you have allergies) from this recipe, just awesome.
This Greek yogurt cherry cake is great with tea or coffee in the morning or at night and a great cake to share with friends. Especially on a nice Fall day. Speaking of Fall…Halloween is almost here!! I love Halloween parties and parades, I grew up getting to go to so many different activities and events for Halloween…it was great. I also love the weather, it makes me want to curl up with hot cocoa, a good book, a Snuggie, and some of this cake.
Check out the Greek yogurt cherry cake recipe and give it a try, it is a great cake and a crowd-pleaser. Enjoy the leaves changing color and the beautiful cloudy skies. I’ll post soon with another recipe!
| Prep Time | 20-30 minutes |
| Cook Time | 60 minutes |
| Servings |
8-10 people
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- 1 cup unbleached white flour (can use all-purpose)
- 1/2 cup whole wheat
- 1 cup toasted walnuts
- 1/4 cup slivered almonds
- 1/4 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1-2 tsp vanilla
- 1 1/2-2 cups bing cherries, pitted and halved
- 1/2 cup Greek yogurt
- 1-2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- juice of 1 lime optional
- zest of 2 limes optional
Ingredients
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|
- Preheat oven to 350 F with the rack in the middle of the oven. Grease the sides and bottom of a 9x3 springform pan or 9 inch cake pan with butter.
- Place the walnuts on a baking sheet and bake at 350 F for about 8-10 minutes. You want a nice dark brown color. Let the walnuts cool, then add walnuts and almonds to a food processor. Pulse nuts until crumbly and set aside.
- Sift flours, baking powder, baking soda, and cinnamon in a medium bowl. Add salt. Add about 1/2 to 3/4 of the nut mixture in with the dry mixture. In a separate bowl, beat butter, sugar, and eggs until light and fluffy, about 3-4 minutes on high speed. Add Greek yogurt, lime juice, and vanilla and beat until creamy and light in color, about a minute or two.
- Slowly incorporate dry mixture either keeping the mixer speed low or using a spatula. Add the lime zest and incorporate into the batter.
- Transfer cake batter to the pan and top with the cherries. Then top with the remaining nut mixture and then bake the cake for an hour. Should be golden brown and smelling delicious. If using a 9 inch cake pan, cook the cake for about 40 minutes and test the center of the cake.
- Remove cake from the oven and let it cool in the pan on a rack. After about 30-40 minutes, remove cake from pan and slide a spatula under the cake and slide cake onto a plate. Serve and enjoy!
Can use fresh or frozen cherries. I highly recommend using a springform pan, they make baking so easy in terms of clean up. Great investment!