City Style and Living magazine, @citystylemag
A moist, buttery cake with the tang of Greek yogurt and the sweetness of Italian Amarena cherries. Serve plain or with whipped cream and more cherries.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups butter
- 1 cup sugar
- 3 eggs
- 1 cup Greek yogurt
- 1/4 cup Amarena cherries
Preheat oven to 300ºF. Grease a deep round bundt pan and coat lightly with flour.
Sift the flour, baking powder, and salt.
- Cream the butter and sugar in an electric mixer until light and fluffy. Beat in the eggs one at a time. Stir in half the sifted flour and ½ cup Greek yogurt until barely mixed. Repeat with remaining flour and Greek yogurt and mix until just combined. Stir in the preserved cherries and syrup.
Spread mixture into prepared bundt pan. Bake for about 1½ hours. Let rest in the bundt pan for 5 minutes before turning on to wire rack to cool.