This super easy, light, yet moist with the right amount of sweetness sweet cherry cake is a perfect easy cake to make when the fresh cherries are in season. It's perfect as a breakfast cake or to accompany that cup of coffee or tea.
Preheat oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven with oven rack positioned in the middle
You can use 8 or 9 inch round cake pan. Line the bottom with parchment paper
Prepare the cake batter:
Pat the cut fresh cherries with some paper towel to remove any excess moisture
Please make sure the butter is soft and eggs and yogurt are at room temperature
Combine all the dry ingredients and set aside. Place the butter and sugar in a mixing bowl. Use an electric hand mixer to cream the butter and sugar until creamy and then add the egg, one at a time and continue to beat until the mixture is creamy and pale
Add yogurt, almond extract and beat for another minute. Sift in the dry mixture and use a rubber spatula to fold to combine. Add the quartered cherry pieces and just gently combine. Pour into the prepared pan
Bake the cake:
Bake the cake in a preheated oven for 25 minutes or until the top of the batter is set, remove the cake from the oven and quickly arrange the halved cherries, sliced almonds, and a sprinkle of turbinado sugar on top. Quickly put it back in the oven and continue to bake for another 20-25 minutes or until a cake tester inserted into the middle of the cake comes out clean
Cool down:
Let the cake cool down in the pan for 20 minutes and then loosen the side of the cake with an offset spatula and remove the cake to cool completely on a cooling rack
To serve:
Serve the cake as is at room temperature. You can also dust it with powdered sugar if you like. We like it as is without any additional sugar or glaze
To store the cake:
The cake can be kept in an air-tight container at room temperature for up to 3-4 days
For longer storage, the cake can be kept frozen for up to one month. Simply transfer to a freezer-friendly container and thaw at room temperature before serving
Notes
You can also use 120 ml whole milk or 152 g full-fat sour cream instead of Greek yogurt