French yogurt cake with cherries and cardamom from Dinner in French: My Recipes by Way of France (page 260) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute blueberries for cherries.

  • Lepa on May 18, 2022

    Cherries are in season so I tried this again with fresh cherries and it is really good. It rose well and was cooked inside at sixty minutes. I think the frozen cherries were the problem the first time I made this and I am happy I tried it again as I Iove cardamom flavored cakes.

  • bernalgirl on May 02, 2022

    After reading the notes here, I cooked mine in a Pyrex loaf pan for 75 minutes and it was perfect. I used blueberries in place of cherries but otherwise followed the recipe. It was moist, tender, not too sweet, and since I planned to serve it for dessert, I added a glaze of Meyer lemon juice and powdered sugar that offset the blueberries beautifully. I’ll definitely make this again.

  • stockholm28 on May 09, 2020

    Delicious. The cardamom and cherries are a great combo. I used a pyrex loaf pan and had to cook it an hour and 15 minutes (she says 50 - 60 minutes). I used frozen sour cherries rather than sweet cherries and I liked the tartness.

  • kjwright on April 20, 2020

    This cake was delicious, though took some problem solving. I bake frequently and am on excellent terms with my oven. Overall, I baked the cake for approx 90-95 minutes, which seemed to bring the center closer to done (vs. what it was at 60 min), though it still sank and was still not as set as I'd have expected. The cake was nice and crusty at this point, which was a big hit with the rest of the family. If I attempt again, I may switch over to a 9" round given the density.

  • Lepa on March 17, 2020

    I don't know what happened but this cake was a complete failure. It looked fine coming out of the oven, after 55 minutes, but then the middle cratered and I saw the middle was a sticky liquid. I put the cake back in for ten minutes. I cut the cake the next day and it was extremely greasy. We ate the end pieces but most of the cake was a greasy mess. I think part of the problem was that I put frozen cherries in (as directed, I didn't thaw them) but should have adjusted the recipe. Maybe I should have baked it longer? I don't know but I'm really disappointed.

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