Dried Cherry Cake

Dried Cherry Cake

65 Reviews 4 Pics
Melanie Taubert
Recipe by  Melanie Taubert

“Great cake to have with coffee!!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 -9 inch round cake

ADVERTISEMENT

Directions

  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.

Share It

Reviews (65)

Rate This Recipe
naples34102
46

naples34102

What a pretty, delicate, almost dainty coffee cake. I made a point to buy the vanilla yogurt because I believed it would make a difference in terms of taste and texture than sour cream, even though they are basically interchangeable. I knew when I opened that yogurt and smelled that delicious vanilla fragrance I had made the right decision. I used pure olive oil (NOT extra virgin, which would be much too strong!) for the vegetable oil which lent itself well to the cherry and vanilla flavors. I also used sliced almonds rather than pecans, knowing the flavor combination of cherries and almonds as classic, and because I thought it would look prettier too. It turned out beautifully and was just perfect for a morning or afternoon cup of coffee, a refreshing change from heavier, sweeter desserts. The cherries, which I just halved, were evenly distributed throughout rather than sinking to the bottom of the cake as some have experienced. I don't know if it would make a difference or not, but I just gently blended all the ingredients together with a wooden spoon. This cake looks like a lot of effort went into it when really it mixed up in just a couple of minutes. This is just a great coffeecake recipe, which, except for minor adjustments for presentation or taste preferences, is just perfect as written.

KAOLIVER
30

KAOLIVER

I thought this recipe was great! I didn't have vanilla yogurt or pecans on hand so I tried it with black cherry yogurt and almonds instead and thought the flavor was very nice. Best of all it was QUICK! Throw it in the oven just as you are sitting down to dinner and it is piping hot and ready just in time for after dinner coffee!

Mr. Marco Salmon
20

Mr. Marco Salmon

This is a delicious, moist cake. Very easy and quick to prepare. I baked it in a square pan and it came out perfectly. I would like to try substituting almonds for the pecans next time. Also, the addition of yogurt in this recipe makes a very light cake, not dense as some cakes can be. I might try another flavor of yogurt such as cherry or lemon just for fun.

More Reviews

Similar Recipes

Cherry Cream Cheese Cake
(27)

Cherry Cream Cheese Cake

Cherry Nut Cake I
(16)

Cherry Nut Cake I

Cherry Cake
(15)

Cherry Cake

Maraschino Cherry Pound Cake
(13)

Maraschino Cherry Pound Cake

The Extreme Cherry Cake
(14)

The Extreme Cherry Cake

Chocolate Cherry Cake IV
(4)

Chocolate Cherry Cake IV

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 37.2 g
  • 12%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cherry Cream Cheese Cake

>

next recipe:

The Extreme Cherry Cake