Fluffy Cherry Yogurt Cake – An Easy Summer Recipe
Fluffy cherry yogurt cake, simple and flavorful, packed with juicy cherries and topped with buttery, crunchy crumbs. An easy recipe, perfect for cherry season.
Fluffy Cherry Yogurt Cake
Course: DessertCuisine: RomanianDifficulty: Easy20
servings25
minutes45
minutes285
kcal1
hour10
minutesFrom the category of cakes that never go out of style, today’s star is this fluffy cherry yogurt cake. Simple, flavorful, and packed with fruit, it brings back memories of homemade summer desserts, when cherries are ripe, fragrant, and full of sweetness.
This version is enriched with yogurt, which gives it a tender and moist texture, and finished with a layer of buttery, crunchy crumbs. The contrast between the soft interior and the lightly crisp topping turns every slice into a dessert that is hard to resist.
It is the kind of cake that comes together easily, requires no complicated techniques, and instantly fills the kitchen with the aroma of summer. Perfect alongside a cup of coffee, a glass of cold milk, or shared with loved ones on a quiet afternoon.
Ingredients
- For the cake batter
7 large eggs
270 g sugar
180 ml oil
200 g full-fat yogurt
350 g flour
1 packet baking powder (about 10 g)
1 teaspoon vanilla extract
zest of 1 lemon
1 pinch of salt
500 g pitted cherries
- For preparing the cherries
1 tablespoon flour
- For the buttery crumble topping
80 g cold butter
80 g flour
50 g sugar
a pinch of cinnamon (optional)
Preparation method
- I made this cake in a baking pan measuring approximately 39 × 26 cm, but one of the things I love most about this recipe is how easily it can be adapted to the season. The cherries can be replaced with sour cherries, apricots, plums, or any other favorite fruit.
- Preparing the buttery crumble topping
In a bowl, combine the flour, sugar, and cinnamon, if using. Add the cold butter, cut into small cubes, and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs with pieces of various sizes. Keep the crumble mixture in the refrigerator until ready to use. - Preparing the batter
In a large bowl, beat the eggs, sugar, and salt for 4–5 minutes, until the mixture becomes pale in color and increases in volume.
Gradually pour in the oil while mixing, then add the yogurt, vanilla extract, and lemon zest. Sift together the flour and baking powder, then gradually incorporate them into the mixture, stirring only until a smooth and homogeneous batter forms. - Preparing the cherries
Wash the cherries thoroughly, remove the pits, and transfer them to a bowl. Add the flour and gently toss until the fruit is evenly coated. - Assembling the cake
Pour the batter into the prepared baking pan and level the surface. Distribute the cherries evenly over the batter, then sprinkle the buttery crumble topping evenly across the entire surface of the cake. - Baking
Bake the cake at 180°C for 40–45 minutes, or until it turns golden brown and passes the toothpick test. If you notice that the top is browning too quickly, loosely cover it with parchment paper during the last few minutes of baking. - Serving
Let the cake cool completely in the pan, then cut it into generous squares. The result is a fluffy cake packed with cherries and topped with a delicate crunchy layer, perfect for any time of the day. It is delicious served on its own, alongside a fragrant cup of coffee or a glass of cold milk. - Storage
The cake can be kept covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. In many cases, it is even more delicious the next day, when the flavors have had time to settle and the texture becomes even more enjoyable.
