The yogurt and sour cherry plumcake is a dessert I made for tomorrow morning’s breakfast 🙂

I had two jars of syruped sour cherries prepared last year to use up.

I consumed one by enjoying the cherries as they were, while I used the other to prepare a plumcake.

I often make plumcakes, even with fresh fruit.

In fact, I have another plumcake recipe made with fresh cherries just as good as this one.

If you want to take a look, here is the recipe: cherry plumcake.

It’s a light and fluffy plumcake suitable for everyone 😉

Very easy to make, it’s prepared with ingredients that you usually always have at home.

If you don’t have cherries or sour cherries, you can use syruped apricots or peaches.

P.S.: To prevent the cherries from staying at the bottom but are well distributed in the dessert, flour them.

Ingredients

Tools

In a bowl, pour the all-purpose flour, cornstarch, brown sugar, and baking powder.
Gradually pour in the yogurt and milk, and finally add the well-drained syruped sour cherries and mix the batter.
Pour the batter into a parchment-lined loaf pan.
Preheat the oven to 350°F in static mode and bake the yogurt and sour cherry plumcake for about 50 minutes.
Once cooled, dust with powdered sugar as desired.

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