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Dried Cherry Cake
Prep
0 mins
Cook
0 mins
Servings
12
Difficulty
Easy
This Dried Cherry Cake is one of my favorite recipes to make when I want something special without fussing in the kitchen for hours. The dried cherries plump up beautifully in hot water, creating bursts of tart sweetness throughout every bite, and they're packed with antioxidants that make this indulgence feel a little bit lighter. What I love most is how simple and economical it is to pull together with pantry staples and a yogurt base that keeps the cake incredibly moist. It's the kind of cake that tastes like you spent all day baking, but honestly comes together in minutes.
Ella x
Ingredients
- ½ cup chopped dried cherries½ cup chopped dried cherries
- ½ cup hot water½ cup hot water
- ½ teaspoon almond extract½ teaspoon almond extract
- 11 ½ cups all-purpose flour
- 22 teaspoons baking powder
- ¼ teaspoon salt¼ teaspoon salt
- 11 cup white sugar
- 11 (8 ounce) container vanilla yogurt
- ½ cup vegetable oil½ cup vegetable oil
- 11 egg
- 11 egg white
- ¼ cup chopped pecans¼ cup chopped pecans
- 11 tablespoon white sugar
Detail level
Instructions
- 1
Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
- 2
In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
- 3
Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
- 4
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.
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