The Cherry 7-Jar Cake is super easy to prepare and extremely practical: there’s no need to weigh the ingredients as a yogurt jar is used as a measuring unit.
In this version, I’ve enriched the basic recipe with whole pitted cherries for an even more delicious result!
Perfect for both breakfast and a snack, this cake is easily prepared in no time at all!
At the end of the recipe, in the FAQ section, I’ve answered some questions regarding this preparation. If you still have doubts or curiosities, write a comment or use the dedicated contact form found at the bottom of the page.
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- Difficulty: Very Easy
- Cost: Moderate
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 198.12 (Kcal)
- Carbohydrates 26.82 (g) of which sugars 14.41 (g)
- Proteins 3.70 (g)
- Fat 9.40 (g) of which saturated 1.65 (g)of which unsaturated 7.40 (g)
- Fibers 2.27 (g)
- Sodium 24.09 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium)
- 1 jar yogurt (plain or lemon)
- 3 jars flour
- 2 jars sugar
- 1 jar sunflower oil
- Half packet baking powder
- 80 g cherries
Tools
- Bowls
- Whisks
- Spatula
- Cherry Pitter
- Parchment Paper
- Pan
Cherry 7-Jar Cake Recipe
Start preparing the Cherry 7-Jar Cake by transferring the yogurt into a small bowl and thoroughly washing the jar.
Place the eggs and two jars of sugar into a bowl.
Whisk the two ingredients together until you get a frothy mixture.
Add a jar of sunflower oil and the yogurt to the batter: I used lemon yogurt and did not use other flavors, but if you use plain yogurt you can add some lemon zest and/or vanilla extract.
Mix with the whisks until you have a smooth mixture.
Make sure there are no lumps of unincorporated yogurt.
Now add the three jars of flour, one at a time and mix well before adding the next.
In the last jar of flour, also add the half packet of baking powder.
Mix with the whisks or a spatula until you have a smooth batter without any lumps of flour: it should be quite thick.
Remove the pits from the washed cherries using the appropriate tool or a straw.
Add the cherries to the batter and mix with a spatula to distribute them evenly throughout the mixture.
Transfer the cake batter into a round 8.7-inch diameter pan, greased with butter or release agent or lined with parchment paper.
Bake the Cherry 7-Jar Cake in a preheated static oven at 356°F for about 45-50 minutes.
Perform the toothpick test before taking it out: if when inserted into the cake, it comes out dry, then the cake is ready.
Let the cake cool completely before slicing.
Cherry 7-Jar Cake
Consult this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Interested in other recipes? Try this one —> MERINGUE YOGURT CAKE
How long does it keep?
You can keep the cake for 3-4 days, preferably in an airtight container.
I do not recommend freezing it.Can I make this cake with whole wheat flour?
Yes, in equal quantity.
I’m lactose intolerant, can I use a plant-based yogurt?
Definitely! Always use the yogurt jar that you put in the cake as a measuring unit though!
Can I add chocolate chips?
Of course! I recommend white and/or pink chocolate!
I also made a Cherry Focaccia without butter and very soft
If you still have doubts or curiosities or if you want to collaborate with me, write to me using the form below:
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