- 1 ½ cups all-purpose flour (or use gluten-free measure-for-measure flour – King Arthur brand)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 oz butter softened
- ¾ cup sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ cup Greek yogurt
- 4 cups sweet cherries fresh, pitted, each cherry sliced in half
Use a 3-inch springform pan or a 9-inch round cake pan. Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the pan with butter. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
Combine the dry ingredients together – Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl combine the wet ingredients together. Beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Now combine the dry ingredients with wet ingredients. Keeping the mixer speed low, mix the flour mixture into the wet ingredients until combined. Do not overmix.
Transfer half of the cake batter to the springform pan. Top with sliced cherries. Top with the remaining half of the cake batter. Top with more cherries. To get a better visual idea, refer to the step-by-step photos in this recipe post by scrolling up above this recipe card.
Bake until the cake turns golden, and the tester comes out clean in the center, about 45 minutes or 1 hour, depending on your oven.
Midway through baking, I like to put some extra cherries (pitted) on top of the cake for prettiness and return the cake to baking. Again, please refer to the step-by-step photos in this recipe post by scrolling up above this recipe card.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After the cake has cooled for about 40 minutes, release the cake from the springform pan.