The Baking Challenge // Week 2: Almond Yogurt Cake with Dried Cherries

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.

So yummy!

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.

Almond Yogurt Cake with Dried Cherries

 

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Ingredients

• 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

Instructions

1. reheat oven to 350 degrees. Grease bundt pan (you can also use a loaf pan).
2. In a large bowl whisk your yogurt, coconut oil, eggs, and almond extract.
3. Using your spatula to mix, add in sugar, flour, baking powder, and salt until smooth.
4. Add dried cherries until evenly mixed into the batter.
5. Pour the cake batter into your bundt (or loaf) pan. Bake 50-55 minutes until golden brown.
6. 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.
7. Slice a nice piece of cake and enjoy!

3.1.09

Recipe adapted from Kosher Camembert
xo,
Meli
Photos by Blush + Jelly

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