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Cherry Yogurt Bundt CakeMay 14, 2019 by Jodi MacKinnon (QFG) Leave a Comment
A moist, buttery cake with the tang of Greek yogurt and the sweetness of Italian Amarena cherries. Serve plain or with whipped cream and more cherries.
- Preheat oven to 300ºF. Grease a deep round bundt pan and coat lightly with flour.
- Sift the flour, baking powder, and salt.
- Cream the butter and sugar in an electric mixer until light and fluffy. Beat in the eggs one at a time. Stir in half the sifted flour and ½ cup Greek yogurt until barely mixed. Repeat with remaining flour and Greek yogurt and mix until just combined. Stir in the preserved cherries and syrup.
- Spread mixture into prepared bundt pan. Bake for about 1½ hours. Let rest in the bundt pan for 5 minutes before turning on to wire rack to cool.