Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
Original recipe makes 1 -9 inch round cake
Ingredients
1/2 cup chopped dried cherries
1/2 cup hot water
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup white sugar
1 (8 ounce) container vanilla yogurt
1/2 cup vegetable oil
1 egg
1 egg white
1/4 cup chopped pecans
1 tablespoon white sugar
Directions
- Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
- 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
Calories: 266 kcal
Carbohydrates: 37.2 g
Cholesterol: 19 mg
Fat: 11.6 g
Fiber: 1.1 g
Protein: 3.9 g
Sodium: 154 mg
