Dried Cherry Cake

Recipe View 20 mins Rehydrate the Cherries: In a small bowl, combine the chopped dried cherries, hot water, and almond extract. Let stand for 20 minutes to plump the cherries and infuse them with almond flavor. (Time: 20 minutes)

Recipe View 5 mins Prepare the Cherries: After soaking, drain the cherries thoroughly. Gently pat them dry between layers of paper towels to remove excess moisture. Set aside. (Time: 5 minutes)

Recipe View 3 mins Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and 1 cup of granulated sugar. This ensures even distribution of the leavening and prevents lumps. (Time: 3 minutes)

Recipe View 5 mins Incorporate Wet Ingredients: Add the vanilla yogurt, whole egg, and egg white to the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay. (Time: 5 minutes)

Recipe View 2 mins Fold in Cherries: Gently fold the rehydrated cherries into the batter until they are evenly distributed. (Time: 2 minutes)

Recipe View 5 mins Prepare the Pan: Grease and flour a 9-inch round cake pan. This will prevent the cake from sticking and ensure easy removal. Pour the batter into the prepared pan, spreading it evenly. (Time: 5 minutes)

Recipe View 2 mins Create the Pecan Topping: In a small bowl, combine the chopped pecans and 1 tablespoon of granulated sugar. Sprinkle this mixture evenly over the top of the batter in the pan. (Time: 2 minutes)

Recipe View 40 mins Bake: Bake in a preheated oven at 350 degrees F (175 degrees C) for 35-40 minutes, or until a wooden pick inserted into the center comes out clean. (Time: 35-40 minutes)

Recipe View 10 mins Cool and Serve: Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto a serving plate. Serve warm or at room temperature. (Time: 10 minutes)