This chili is fantastic. Add as much seasoning as your family likes, along with more vegetables like zucchini and carrots, if you like. I know you’ll love it, so please make it!
| Servings: | 12 |
| Yield: | 1 to 9 – inch round cake |
Ingredients
- ½ cup chopped dried cherries
- ½ cup hot water
- ½ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup white sugar
- 1 (8 ounce) container vanilla yogurt
- ½ cup vegetable oil
- 1 egg
- 1 egg white
- ¼ cup chopped pecans
- 1 tablespoon white sugar
Instructions
- Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
- In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
- Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 154 mg |
| Sugars | 23 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful! Soaked cherries with 1T Hennessy. Used two whole eggs, and walnuts. Added to the recipe book!
Didn’t have veg oil, used evoo store brand, and used 2 (3.4oz ea)probiotic dailies instead of 8oz yogurt used 2 whole eggs. Came out very good!
OMG so easy and delish! I used plain yogurt and tsp. Vanilla, plus two whole eggs. Yummy
This cake was excellent. The only change I made was to substitute the pecans in the topping with sliced almonds. The cake was moist with tons of cherry flavor which surprised me since it only called for 1/2 cup of the cherries. I think it was best when it was still warm with a scoop of vanilla ice cream.
This recipe was amazing! However, I adjusted a few things: 1) 2 whole eggs 2) sliced almonds instead of pecans 3) glaze on top (next time I’ll omit the sugar) 4) sour cream + vanilla instead of yogurt. Next time I’ll double the cherries. I’m grateful to those who suggested replacing the yogurt and pecans with sour cream and almonds! By the way, with cakes like this, it’s always better to first beat the eggs and sugar until they are really light and fluffy. Then add the remaining wet ingredients and mix really well. Then add the flour and dry ingredients, and just mix enough to incorporate.
We enjoyed this delicious coffee cake, which is a little different from the usual coffee cake I make because of the lack of cinnamon, which makes a nice change of pace from our usual coffee cake. It had wonderful flavor and texture and has the ideal amount of sweetness. If you’re looking for a perfect accompaniment to your morning cup of coffee, I highly recommend this recipe.
What a wonderful coffeecake recipe. Tender and moist crumb. Quick and easy to make. Like other reviewers, I used two whole eggs, instead of the egg plus egg white called for in the recipe. I also added a struesel topping to elevate the pecan/sugar topping. Delicious recipe.
This was actually much better than I anticipated. It took longer to cook than suggested but other than that the recipe was good. It’s a tender moist cake that’s not overly sweet and the cherries were not chewy but soft like fresh. Overall this is a tasty cake.
7.3.20 Followed the recipe to the letter with the exception of cutting back a little on the sugar (personal taste preference). This was extremely easy to make and turned out pretty well. I baked it in a 9” springform pan and was just a little disappointed that it didn’t rise more. If I were to make this again, I’d bake in an 8” springform pan and then be prepared to cook longer. It is plenty moist and tender, the cherries give you a nice pop of sweetness, and they were distributed evenly throughout the cake.
Moist and tasty! I used vanilla extract because that’s all I had, used a heaping .5 C of sugar instead of 1, plain yoghurt, didn’t dry the cherries after draining and didn’t chop them up, and I ommitted the nuts and extra bit of sugar. Everyone in my house had more than one piece and they all loved it. Even the one person who said it was “okay” had a second helping. Will definitely make it again!
Delicious, light yet moist. Not too sweet. I would use more pecans for the topping. I didn’t have the vanilla yogurt, so used about 2/3 cup of sour cream and 1/3 plain yogurt plus 1/2 tsp. Vanilla. Worked just fine. Fast to make as well.
So moist and delicious. I only had 4oz container of yogurt so I added a couple of tablespoons of heavy cream. I also used two eggs.
Nice but a litter sweeter than i like.
I made muffins instead of cake. I used liners and baked for 25 mins at 350. I made a few small changes to use up ingredients that I had but it didn’t really change the recipe. I doubled the cherries and almond extract, used plain yogurt with vanilla extract added and slivered almonds instead of walnuts as the recipe already had the almond flavour. They are lovely muffins, light and full of cherry and almond flavour.
I had to substitute the almond for vanilla extract, but this cake turned out wonderfully. It was moist and full of flavor, and I barely got any… the guys loved it so much!
This was absolutely fabulous. Like previous reviewers, I used almonds for the topping. My son and his wife were full of praises saying that they especially loved how moist it was. I will definitely make it many more times. Thank you so much for the recipe.
Reconstituted cherries were the definition of delicious. Had to bake an extra 10 minutes. Sprinkled sliced almonds on top instead of pecans and drizzled with powdered sugar icing as some suggested. Really nice but the per bite cake/fruit ratio was a little off. Next time I will triple the cherries and split the batter between two 9″ round pans.
I did not have pecans, vanilla yogurt or almond extract. I used almonds, sour cream and vanilla extract, and I added a little Cointreau to reconstitute the cherries. The texture was perfect. It is very moist and rose perfectly. I liked it; my husband loves it. It was still very pale and a little wet in the center after 35 minutes so I baked it for an extra 10 minutes and it was perfect.
Very easy and delicious cake, i will make it again for sure.
Ridiculously easy, soaking the cherries in the almond extract was brilliant and the cake was lovely the next day as a coffee cake as it’s not too sweet. I saved this and will make it again, and passed it down to my daughter and I’m a VERY fussy and particular gourmet cook (if I do say so myself). I made it with the dried cherries and sliced almonds which are more reasonable from Costco. Would not choose to use pecans and mix with the almond extract flavoring myself. Simple and very well loved by all.
I made this cake in a 9″ spring form pan and got rave reviews from my coworkers! I personally thought it was just okay so I’m reviewing based on my own preference. Please note, if you use the 9″ spring form pan you should adjust the cooking time. I cooked mine for 5 less minutes than the recipe called for. If I make again I might try different fruits and nuts! I might even use plain greek yogurt or sour cream.