Dried Cherry Cake

Dried Cherry Cake

68

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

servings 266 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
  2. 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.
  3. Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

68
  1. 78 Ratings

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Most helpful positive review

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 tho...

Most helpful critical review

This cake was okay. It's good, but not great. That's why i gave it 3 stars.

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 tho...

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 ...

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, th...

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....everyon...

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 t...

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 ...

Delicious. Used sour cream in place of the vanilla yogurt! Very moist and flavorful! Used a 13X9 pan too.

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 drizzl...

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 pap...