Serve this moist, buttery cake plain or with cream and more cherries.
1. Grease a deep round bundt cake pan and coat with 1 tablespoon (60 ml) of sprinkled flour.
2. Sift together 2 cups all purpose flour (500 ml) and 2 teaspoons (10 ml) baking powder and ¼ teaspoon (1 ml) salt.
3. Cream 2 cups (500 ml) butter and 1 cup (250 ml) sugar in large bowl with an electric mixer until light and fluffy; beat in 3 eggs one at a time, until combined. Stir in half the sifted flour then ½ cup (125 ml) Greek yogurt. Repeat with remaining flour and another ½ cup (125 ml) Greek yogurt. Stir in ¼ cup preserved cherries and syrup, stems removed.
4. Spread mixture into pre-prepared pan; bake in moderately slow oven for about 1 ½ hours. Stand 5 minutes before turning on to wire rack to cool.
This original recipe first appeared in the Spring 2019 issue of City Style and Living Magazine.