Balkan Cherry Cake

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This balkan cherry-studded yogurt cake is light, fluffy, and just sweet enough—perfect for an afternoon pick-me-up or an easy dessert. With a delicate sugar dusting on top, it’s as charming as it is comforting.

Ingredients

• 2 large eggs

• 2/3 cup (130g) sugar

• 1/3 cup (80ml) neutral oil (like olive or canola)

• 2/3 cup (165g) plain Greek yogurt

• 1 teaspoon vanilla extract

• 1 1/3 cups (170g) all-purpose flour

• 1 1/2 teaspoons (8g) baking powder

• Pinch of salt (1g)

• 1 1/2 cups (235g) cherries, pitted and halved

• 1 to 2 tablespoons cream of wheat or all-purpose flour

(to coat cherries)

• 4 tablespoons (1/4 cup) powdered sugar

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Process

1.

Set oven to 400°F (200°C). Grease an 11x8-inch (28x20 cm) baking

pan or line with parchment.

2.

In a large mixing bowl, beat the eggs and sugar on high speed for 5–

8 minutes. You’re looking for a thick, pale, and fluffy texture—

when you lift the whisk, the batter should fall in ribbons and briefly

sit on top before melting in.

3.

Pour in the oil, yogurt, and vanilla. Mix gently on low speed for just

a few seconds, until combined. No overmixing—think grace, not

haste.

4.

Sift in the flour, baking powder, and a pinch of salt. Switch to a

whisk or spatula and fold slowly, just until no dry streaks remain.

The batter will be thick and creamy.

5.

Toss the halved cherries with 1 to 2 tablespoons of cream of wheat

or flour. This light dusting helps keep them from sinking to the

bottom while baking.

6.

Pour the batter into your prepared pan and smooth the top. Gently

scatter the cherries across the surface and press them in ever so

slightly—like tucking them into bed.

7.

Place in the oven and bake for 25–28 minutes, or until the top is

lightly golden and a toothpick inserted in the center comes out

clean.

8.

Let the cake cool in the pan for 15–30 minutes. Once cool, dust

generously with powdered sugar for that final elegant touch.

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Serving + Storage Tips

• Serve warm or at room temperature with coffee, tea, or

a quiet afternoon.

• Store tightly wrapped in the fridge for up to 5 days.

Warm it slightly before serving for the best texture.

• If your cherries sank (hey, it happens), just let the cake

cool completely and flip it upside down. Instant cherry-top

illusion.