Yogurt and cherry cake

Yogurt and sour cherry cake - a simple, quick, and incredibly delicious delicacy, perfect for any occasion! This recipe is not only a delight for the taste buds but also an excellent way to make the most of sour cherries, fruits full of flavor and nutritional benefits. With a preparation time of just 10 minutes and a baking time of 45 minutes, the final result will be a fluffy and aromatic cake that you will surely love!

Total preparation time: 55 minutes
Number of servings: 12

Necessary ingredients:
- 4 fresh eggs
- 3/4 cup (about 150 g) granulated sugar
- 3 packets of vanilla sugar (or 1 teaspoon of vanilla extract)
- 6 tablespoons of oil (preferably sunflower or rapeseed)
- 5 tablespoons of natural yogurt (Greek-style for a creamier texture)
- 200 g of flour (about one full cup)
- 1 packet of baking powder (with saffron, from Dr. Oetker)
- A bowl of sour cherries (about 300 g, pitted)
- Powdered sugar for decoration, optional

Preparation steps:

1. Preparing the ingredients: Start by gathering all the necessary ingredients. It is important for the eggs and yogurt to be at room temperature for better incorporation into the mixture. The sour cherries should be washed and pitted. If using frozen sour cherries, let them thaw completely and drain well to avoid adding excess moisture.

2. Mixing the dry ingredients: In a separate bowl, combine the flour with the baking powder and vanilla sugar. This step will help evenly distribute the leavening agent in the batter.

3. Beating the eggs: In a large bowl, add the eggs and granulated sugar. Use an electric mixer to beat them together for 5-6 minutes until the mixture becomes creamy and doubles in volume. This is when the sugar will completely dissolve.

4. Incorporating the oil and yogurt: Gradually add the oil while continuing to mix. Then, incorporate the yogurt, making sure to mix well after each addition. This will give the cake a moist and fluffy texture.

5. Adding the dry ingredients: Start gradually incorporating the flour mixture into the wet composition, using a spatula or wooden spoon. Mix gently so as not to deflate the air trapped in the eggs. It is essential not to overmix, as this could lead to a dense cake.

6. Preparing the baking pan: Preheat the oven to 180 degrees Celsius. Grease a Jena pan with oil or butter and sprinkle a little flour to prevent sticking. You can also use parchment paper for added ease.

7. Adding the batter and sour cherries: Carefully pour the batter into the prepared pan. Add the sour cherries, distributing them evenly over the surface of the cake. You can gently press them down with a spatula for better integration into the batter.

8. Baking: Place the pan in the preheated oven and bake the cake for about 45 minutes. You can check if it's done by using a toothpick - if it comes out clean from the center, the cake is perfectly baked. If it browns too quickly, cover it with aluminum foil to prevent burning.

9. Cooling and serving: Remove the cake from the oven and let it cool in the pan for 10-15 minutes, then transfer it to a cooling rack. Once completely cooled, you can dust it with powdered sugar for a more festive appearance.

10. Serving suggestions: This yogurt and sour cherry cake can be enjoyed plain or alongside a scoop of vanilla ice cream. A cup of fruit tea or freshly brewed coffee pairs perfectly!

Nutritional benefits:
Sour cherries are rich in antioxidants and vitamins, contributing to strengthening the immune system. Yogurt adds protein and probiotics, essential for healthy digestion. This cake is a healthier option than many other desserts, with a moderate calorie content.

Frequently asked questions:

- Can I use other fruits? Absolutely! You can replace sour cherries with cherries, blueberries, or peaches, depending on your preferences.
- How can I store the cake? The cake keeps well in a closed container at room temperature for 2-3 days. You can also freeze it to enjoy later, making sure to wrap it well.
- Is it possible to make the cake gluten-free? Yes, you can use gluten-free flour instead of regular flour, being careful to add a binding agent like xanthan gum to maintain the texture.

This yogurt and sour cherry cake is not just a simple recipe but also a pleasant childhood memory, where each bite brought joy. Once you make it, you'll understand why it's so loved by everyone. So put on your apron and let your creativity flow in the kitchen! Enjoy!

 Ingredients: 4 eggs, 6 tablespoons of oil, 5 tablespoons of yogurt, 3/4 cup of sugar, 200 grams of flour (a full cup), 3 packets of vanilla sugar, 1 packet of baking powder with saffron Dr. Oetker, a bowl of cherries

 Tags:  cake yogurt sour cherries