1/2 cup butter (softened)
2/3 cup organic raw cane sugar
1 teaspoon vanilla extract
2 eggs
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
280ml  plain yogurt
1/2 cup cherry jam *
1 cup frozen cherry  (may half the cherries) *

* may be replaced with another type of berries or fruits such as peach & mango


1. Preheat the oven to 175 °C.
2. In a large bowl, cream together the butter,  sugar and vanilla extract until light and fluffy.
3. Beat in the egg until smooth.
4. Combine the flour, baking soda, and baking powder in another bowl.
5. Stir  in flour mixture into the batter alternately with the yogurt and cherry jam.
6. Coat cherries with a thin layer of flour.
7. Stir in the cherries and spread the batter into the prepared pan.
8. Bake for 45 minutes in the preheated oven, until  a skewer inserted into the centres comes out clean.

(Inspired by various yogurt cake recipes found in

Bunny Mum’s Feedback

Very moist, fluffy and light cake. If I ever do it again, I will make it with muffin tray or loaf pan instead of bundt pan which makes the center of the cake crumble easily as the texture of the cake is very light.