Are you a yogurt fan? Well, if you love baking and yogurt, then you’re in for a real treat! We used Activia Harvest Picks Cherry in this delicious breakfast cake. Cherry-almond is one of my favorite flavor duos so I knew I wanted to add almond to the sweet cherry of the yogurt. This is truthfully my new favorite yogurt, it’s delish, easy to grab from the fridge (or throw into a recipe), and has real cherry pieces in it! Mmm! I may or may not have eaten two of these while making this recipe!
This cake is moist (thank you delish yogurt) and the perfect flavor! I think it will be my new “go to” for guests!
2 cups all-purpose flour (or cake flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Activia Harvest Picks Cherry
1 cup sugar
3 large eggs
1/3 cup canola oil
2 teaspoons pure almond extract
1/2 teaspoon pure vanilla extract
1/2 cup cherry preserves
2 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350°F. Spray your baking pan with oil or flour. I used a 9-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, whisk together yogurt, sugar, eggs, oil, almond extract and vanilla extract. Gently whisk flour mixture into yogurt mixture just until blended and smooth.
Pour batter into prepared pan. Melt 1/4 cup of cherry preserves for 15 seconds in microwave-safe bowl. Drizzle over batter and use knife to swirl.
Bake for 45 minutes, or until cake is golden brown and top has formed a thin crust. The cake should be just firm in the center when done. Cool cake on a wire rack for 10 minutes.
In a saucepan over medium heat, melt two tablespoons of butter for vanilla glaze. Add in powdered sugar, vanilla, salt, and remaining 1/4 cherry preserves. Stir until creamy and pour over cooled cake.
Compensation was provided by Activia via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Activia.