I'm in love with this type of cakes. They remind me of my granny's kitchen. The smell of baking, of vanilla, cherries...brings back so much memories. I love to have a piece or two with my morning coffee. Preparing is easy, just follow the simple instructions. I've also tried this cake with peaches - it's excellent! Another fruit that will go well is apple. Experiment!


  • 5 eggs
  • 1.5 cups sugar (300 g)
  • 1 cup of plain yogurt (200 ml of yogurt)
  • 1 cup oil (170 ml)
  • 2 cups flour (total 270 g)
  • 1/2 bag of baking powder (1 teaspoon)
  • 400 - 500 g of sour cherries (about 15 oz)
  • a little powdered (caster) sugar for sprinkling
  • vanilla sugar

cup size = 200 ml (6.7 fluid oz, a little smaller than normal cup size or use your normal cup but don't full it)


1. Break the eggs and separate the egg whites from the yolks.

Whisk the egg whites with a mixer into solid snow, then gradually add sugar.

Mix a little more, then set the mixer aside.

Mix the egg yolks separately, then slowly mix them in the egg whites with a spatula.

Gradually add the other ingredients (yogurt, oil, flour and baking powder) and slowly combine them with the egg whites.

2. When the batter is homogeneous, pour it into a greased and floured baking tray  (35 x 20 cm). Put cherries (fresh, from the freezer or compote) on the batter, which are slightly squeezed from the excess juice.

3. In order for the cherries not to stay on top of the cake and dry out, but to sink a little into the cake, without falling completely to the bottom, I push them down a bit with the tip of a knife. Before adding cherries, put them in a little flour or breadcrumbs.

4.Place the cake in an oven preheated to 200 C(390 F) degrees to bake. Reduce to 180 C (350 F) degrees. I bake it in the ventilated oven for  about 40 minutes, and if it is baked, you can see by the fact that the edges of the cake begin to separate from the baking tray.

5. Cool the cake, then sprinkle it with powdered sugar mixed with vanilla sugar, and cut it into cubes. Cake should be fully cold when sprinkled with sugar.