Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
Ingredients
- dried cherries: 0.5 cup (chopped)
- hot water: 0.5 cup
- almond extract: 0.5 tsp
- ½ cups all-purpose flour: 1 piece
- baking powder: 2 tsp
- salt: 0.25 tsp
- white sugar: 1 cup
- vanilla yogurt: 1 container (8 ounce container)
- vegetable oil: 0.5 cup
- egg: 1 piece
- egg white: 1 piece
- pecans: 0.25 cup (chopped)
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
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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.
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Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
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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.
