Tart Cherry Orange Cake

This is a good breakfast cake, with coffee or tea. I originally wrote this recipe to have only half a cup of yogurt, but the cake was a little dry, so I increased the amount in the recipe below. Also, mine had a really strong orange flavor, so you may want to reduce the amount of orange rind. Enjoy!


Tart Cherry Orange Cake


1 egg

1/4 C oil

3/4 to 1 C plain yogurt

1/2 C orange juice (use the juice from half an orange)

1 T lemon juice

rind from half an orange (or a bit less, depending how much flavor you want)

1/2 C brown sugar

1/4 tsp salt

cinnamon and ginger to flavor

1 tsp baking soda

1 tsp baking powder

2 C whole wheat flour

1/2 to 1 C tart dried cherries (soak beforehand in water, honey and ginger)

about 1 C frozen blueberries


Beat egg, mix in other ingredients in order listed. If the batter is too thick to pour (slowly) into a 9x9 baking dish, add some water.


Bake for 350 degrees for 45-50 minutes. When you have about 15 mins left on the timer, take the cake out and spread on top a mixture of cinnamon, honey, brown sugar, melted butter and oats (a little sweet to contrast with the tart!)


Recipe by H. Farrell