Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.

Recipe Summary

Servings:
12
Yield:
1 -9 inch round cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.

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  • 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

266 calories; protein 3.9g 8% DV; carbohydrates 37.2g 12% DV; fat 11.6g 18% DV; cholesterol 16.4mg 6% DV; sodium 154.1mg 6% DV. Full Nutrition
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Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2008
What a pretty, delicate, almost dainty coffee cake. I made a point to buy the vanilla yogurt because I believed it would make a difference in terms of taste and texture than sour cream, even though they are basically interchangeable. I knew when I opened that yogurt and smelled that delicious vanilla fragrance I had made the right decision. I used pure olive oil (NOT extra virgin, which would be much too strong!) for the vegetable oil which lent itself well to the cherry and vanilla flavors. I also used sliced almonds rather than pecans, knowing the flavor combination of cherries and almonds as classic, and because I thought it would look prettier too. It turned out beautifully and was just perfect for a morning or afternoon cup of coffee, a refreshing change from heavier, sweeter desserts. The cherries, which I just halved, were evenly distributed throughout rather than sinking to the bottom of the cake as some have experienced. I don't know if it would make a difference or not, but I just gently blended all the ingredients together with a wooden spoon. This cake looks like a lot of effort went into it when really it mixed up in just a couple of minutes. This is just a great coffeecake recipe, which, except for minor adjustments for presentation or taste preferences, is just perfect as written. Read More
(55)

Most helpful critical review

Rating: 3 stars
03/05/2008
This cake was okay. It's good but not great. That's why i gave it 3 stars. Read More
(1)
94 Ratings
  • 5 star values: 64
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/14/2008
What a pretty, delicate, almost dainty coffee cake. I made a point to buy the vanilla yogurt because I believed it would make a difference in terms of taste and texture than sour cream, even though they are basically interchangeable. I knew when I opened that yogurt and smelled that delicious vanilla fragrance I had made the right decision. I used pure olive oil (NOT extra virgin, which would be much too strong!) for the vegetable oil which lent itself well to the cherry and vanilla flavors. I also used sliced almonds rather than pecans, knowing the flavor combination of cherries and almonds as classic, and because I thought it would look prettier too. It turned out beautifully and was just perfect for a morning or afternoon cup of coffee, a refreshing change from heavier, sweeter desserts. The cherries, which I just halved, were evenly distributed throughout rather than sinking to the bottom of the cake as some have experienced. I don't know if it would make a difference or not, but I just gently blended all the ingredients together with a wooden spoon. This cake looks like a lot of effort went into it when really it mixed up in just a couple of minutes. This is just a great coffeecake recipe, which, except for minor adjustments for presentation or taste preferences, is just perfect as written. Read More
(55)
Rating: 5 stars
01/14/2004
I thought this recipe was great! I didn't have vanilla yogurt or pecans on hand so I tried it with black cherry yogurt and almonds instead and thought the flavor was very nice. Best of all it was QUICK! Throw it in the oven just as you are sitting down to dinner and it is piping hot and ready just in time for after dinner coffee! Read More
(30)
Rating: 5 stars
01/14/2004
This is a delicious, moist cake. Very easy and quick to prepare. I baked it in a square pan and it came out perfectly. I would like to try substituting almonds for the pecans next time. Also, the addition of yogurt in this recipe makes a very light cake, not dense as some cakes can be. I might try another flavor of yogurt such as cherry or lemon just for fun. Read More
(21)
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Rating: 5 stars
07/12/2006
Very good flavor. Not too strong almond flavor just right for my taste buds. I doubled the recipe for a 9 x 13 pan used the vanilla yogurt and on top I used slivered almonds. Yummy....everyone liked it. Lasts several days-stayed moist (we took it camping over the 4th of July). Will make again. Read More
(16)
Rating: 5 stars
09/10/2007
What a perfect little cake! It is SO good--tender light just sweet enough and nicely enhanced with just a hint of almond--maybe the best coffeecake I've ever made. I used Stoneridge Orchards Berrymix of dried cranberries cherries strawberries blueberries & raspberries and I left them whole. Soaking them in the hot almond-flavored water is a great idea! Super recipe and one I will treasure--thanks Melanie! Read More
(11)
Rating: 5 stars
03/20/2008
What a wonderful cake! Since my son snitched the vanilla yogurt that I had bought for this recipe I had to sub lowfat sour cream and 1 tsp vanilla. It worked perfectly. I also chose to just throw in both eggs instead of wasting an egg yolk. This is a very luscious wonderful coffee cake. You could sub other dried fruits and I think it would be very good with slivered almonds. Lots of possiblities but perfect as is. Thanks! Read More
(11)
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Rating: 5 stars
09/05/2006
Delicious. Used sour cream in place of the vanilla yogurt! Very moist and flavorful! Used a 13X9 pan too. Read More
(9)
Rating: 5 stars
12/24/2004
Fantastic!!! A friend gave me 3 bags of dried cherries so I turned to allrecipes.com to fine a recipe in which to use them. This is a delicious moist cake that is very easy to make. I drizzle a little powdered sugar glaze over it. Read More
(7)
Rating: 5 stars
06/11/2007
This cake was dense moist and flavourful. I made with plain fat free yogurt that I had on hand and added a teaspoon of vanilla. After draining the cherries I patted them dry between two paper towels before adding to the batter and this seemed to help the cherries from sinking to the bottom. I made this in an 8x8 pan. I've also tried this recipe with blueberries topped with a cream cheese icing. As others have said this is a great recipe for adapting and I'm looking forward to trying with other dried fruits and flavoured yogurts. Read More
(6)
Rating: 3 stars
03/05/2008
This cake was okay. It's good but not great. That's why i gave it 3 stars. Read More
(1)
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