This is a great, every-day cake. The kind you can make on a whim, when you feel like having a simple cake with your cup of tea. What I love about this recipe is that none of the ingredients are fancy. I almost always have everything I need on hand. Of course not the cherries, it happened that I had some fresh cherries in the fridge. So, I have used those, but you can use whatever berries or stone fruit you have in hand. It really doesn’t matter. Next time I am thinking of making this with fresh plums or apricots…hmmm …can’t wait to try!
The cake is moist, buttery, light and super delicious. And the aroma that fills your kitchen, and home, when the cake is in oven is amazing. Serve this with a cup of tea or coffee or as a lovely simple dessert with some whipped cream or ice cream, whichever way you prefer. Enjoy!
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup plus 2 tbsp sugar, divided
- 2 large eggs, at room temperature
- 3/4 cup low-fat yogurt mixed with 2 tbsp of milk
- 1 teaspoon pure vanilla extract
- 1 heaped cup pitted dark cherries, cut in halves
- Preheat the oven to 350°F with rack in middle. Lightly butter a 9-inch cake pan.Set aside.
- In a large mixing bowl, place the softened butter, sugars, and vanilla extract and beat until light and fluffy and the sugars have completely dissolved.
- Add the eggs, one at a time, and beat well after each addition.
- At low-speed, mix in the flour mixture in three batches, alternating with the yogurt-milk mixture, beginning and ending with flour, and mixing until just combined.Transfer the cake batter to the prepared pan and smooth the top.
- Scatter the cherries evenly over the top and sprinkle with remaining 2 tablespoons sugar.
- Bake for about 60 minutes, or until risen, and cooked through. A skewer inserted in the centre will come out clean when it is ready. Remove from the oven and allow to cool completely before removing from the cake pan on to a serving dish.