Cherry Yogurt Cake with Dried & Fresh Cherries 
Ingredients
For the cake:
1 cup (240 g) plain yogurt
3 large eggs
¾ cup (150 g) sugar
½ cup (120 ml) vegetable oil
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Fruit:
1 cup fresh cherries, pitted and halved
½ cup dried cherries (or raisins if needed)
Optional topping:
Powdered sugar (for dusting)
Extra cherries for garnish
Instructions
- Preheat Oven
Preheat oven to 180°C (350°F)
Grease and line a 9-inch (23 cm) cake pan - Mix Wet Ingredients
In a large bowl, whisk together:
Yogurt
Eggs
Sugar
Oil
Vanilla
Mix until smooth and creamy - Combine Dry Ingredients
In another bowl, whisk:
Flour
Baking powder
Salt - Make the Batter
Gradually add dry ingredients to wet mixture
Stir gently until just combined (don’t overmix) - Add Cherries
Fold in dried cherries
Gently fold in fresh cherries (lightly dust them with flour first to prevent sinking) - Bake
Pour batter into prepared pan
Smooth the top
Bake for 35–45 minutes, or until a toothpick comes out clean - Cool & Serve
Let cake cool in the pan for 10 minutes
Transfer to a rack to cool completely
Dust with powdered sugar before serving
Serving Ideas
Serve with whipped cream or vanilla ice cream
Pair with tea or coffee
Add a drizzle of cherry syrup for extra flavor
Tips for Success
Use full-fat yogurt for a richer texture
If cherries are very juicy, pat them dry slightly
Don’t overmix—keeps the cake light and fluffy
You can use frozen cherries (no need to thaw fully)
Optional Variations
Add lemon zest for a fresh citrus twist
Swap half the flour with almond flour for a nutty flavor
Add white chocolate chips for extra sweetness
Nutritional Info (Approx. per slice)
Calories: ~280
Carbs: ~38g
Protein: ~5g
Fat: ~12g
Final Thoughts
This cake is beautifully moist from the yogurt, with bursts of sweet-tart cherries in every bite. The mix of fresh and dried fruit gives it a perfect balance of texture and flavor.