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–+ servings
Cherry Yogurt Cake
Print Recipe

Cherry and Poppyseed Yogurt Cake from Sweeter Off the Vine

Moist and delicate teacake with jammy fruit, a hint of citrus, and buttery streusel.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 1 loaf

Ingredients

Streusel

  • ¼ cup (35g) flour
  • 2 tablespoons rolled oats
  • 2 tablespoons sugar granulated or light brown
  • 2 teaspoons poppy seeds
  • pinch salt
  • 2 tablespoons unsalted butter at room temperature

Cake

  • 1 ½ cups (210g) flour
  • 1 ½ teaspoons baking powder
  • 2 tablespoons poppy seeds
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • grated zest of 2 limes*
  • ½ cup (120ml) neutral vegetable oil
  • 3 large eggs at room temperature
  • 1 cup (225g) plain Greek yogurt**
  • 2-4 tablespoons (60 ml) freshly squeezed lime* juice (from the 2 limes)
  • 1 ½ cups (210g) pitted cherries (fresh or frozen), sweet or sour

Instructions

  • Preheat the oven to 350ºF (180ºC). Butter & flour (or make a parchment paper sling for) a 9x5-inch (23cm) loaf pan.

Streusel

  • Mixing the ¼ cup flour, oats, sugar, poppy seeds, & salt in a small bowl. Add the butter and mix in with your fingertips, until small pebbly crumbs form. Set aside.

Cake

  • Whisk the 1 ½ cups flour, baking powder, poppy seeds and salt together in a small bowl, then set aside.
  • In a large bowl, use your fingers to massage the sugar and lime zest together, so the citrus oil saturates the sugar. Whisk in the oil, eggs, yogurt and lime juice. Add the flour mixture all at once, stirring with a rubber spatula until just incorporated. Fold in half of the cherries, then scrape the batter into the prepared pan.
  • Scatter the remaining cherries over the top, then sprinkle with an even layer of streusel. Bake the cake until puffed up & golden brown on top. It should feel set in the center and a toothpick inserted in the center will come out clean when done, about 50 minutes.
  • Cool completely on a wire rack before slicing.
  • This cake will keep about 2-3 days well-wrapped at room temperature or can be frozen for longer storage.

Notes

Any stone fruit or berry would be phenomenal in this cake.
*You could easily substitute lemon for the limes.
**I used nonfat Greek yogurt here, but feel free to use a full-fat plain yogurt.