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“This cake is simple and moist.”
READY IN:
40mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Defrost cherries if using frozen. Drain the cherries in a strainer, discarding the liquid.
  2. Preheat oven to 375°F Line a 9 x 13 pan with parchment paper, letting it hand over the sides (easier to remove the cake from the pan).
  3. In a bowl, add the flour and baking powder, stirring to assure it's evenly incorporated.
  4. Place cherries in their own bowl and add 2 tbsps. of flour, then shake them to evenly coat with the flour.
  5. In a separate bowl beat the eggs, sugar and vanilla sugar, then add the yogurt and oil mixing well.
  6. Gradually add the flour mixture until completely blended.
  7. Fold in the cherries gently as evenly as possible without overworking the cake. Pour gently into prepared baking pan.
  8. Bake for 30 to 40 minutes or until a toothpaste inserted in the center comes out clean and it has a nice golden colour.
  9. Cool on rack. Remove cake from pan then dust with icing sugar.

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