I never really cared for yogurt. The smell sort of threw me off. But lately I started making my own granola and mixing in some vanilla yogurt. Keeping things healthy. Turns out I am into the stuff. So I had a container of yogurt in the fridge for breakfast but thought it should also belong inside a cake.
I also used coconut oil in this recipe which gave it a very subtle coconut taste. Nothing over powering. This is a perfect cake to quickly whip up when guests are coming over and perfect to snack on with a cup of tea. It’s classy without being complicated.
Best part – you don’t even need a mixer. Just get a whisk and a bowl. Mix in the ingredients. Throw in a pan. Boom! You’re done.
You can change up the fruits or add some nuts. Go for it.
- 1 cup low-fat vanilla yogurt
- 1/2 cup coconut oil
- 2 large eggs
- 1 1/2 teaspoon almond extract
- 1 cup sugar
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup dried cherries
- reheat oven to 350 degrees. Grease bundt pan (you can also use a loaf pan).
- In a large bowl whisk your yogurt, coconut oil, eggs, and almond extract.
- Using your spatula to mix, add in sugar, flour, baking powder, and salt until smooth.
- Add dried cherries until evenly mixed into the batter.
- Pour the cake batter into your bundt (or loaf) pan. Bake 50-55 minutes until golden brown.
- Let the cake cool in the pan for 15 minutes then remove cake and place it on a cooling rack. Let it cool. Dust some powdered sugar over the cake.
- Slice a nice piece of cake and enjoy!
Recipe adapted from Kosher Camembert
Photos by Blush + Jelly