How to Make Easy Cherry-Almond Yogurt Cakes in Your Air Fryer
These little cakes mix up quickly with just a whisk and spoon and air fry in about 20 minutes. They come out of the air fryer light, moist, and studded with sweet dark cherries. If you'd like, you can save the syrup from the cherries and make a quick sauce to serve with the cakes. I highly recommend serving the sauce on top of slices of the cherry cakes with a big scoop of vanilla ice cream alongside. The cakes make an incredibly simple, tasty dessert. Or just serve the cakes "as is." Even plain the cakes are tender and just right with a cup of coffee or tea. We occasionally eat the plain cakes for breakfast as a special treat. Enjoy!
Air Fryer Cherry-Almond Yogurt Cakes -- Makes Two 6-inch Cakes
1/2 cup of milk
1/2 cup of plain yogurt (non-fat is fine)
1 large egg
1/2 cup of sugar
1/3 cup of canola oil
1 teaspoon of vanilla
1/4 teaspoon of almond extract
1 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 14-16-ounce can of dark, sweet pitted cherries in heavy syrup, drained with syrup
1/4 cup of sliced almonds
In a medium bowl or measure whisk together well the milk, yogurt, egg, sugar, canola oil, vanilla, and almond extract. Add the flour, baking powder, and salt to the mixture and whisk it in gently until everything is combined. Line two 6-inch round cake pans with aluminum foil, spritz the foil with non-stick cooking spray, and divide the drained cherries between the pans, putting the cherries in the bottoms of the pans. Divide the cake batter, pouring it over the cherries in each pan. Divide the almonds, sprinkling half of the almonds over the batter in each pan. Spritz the almonds on top of the batter with a little non-stick cooking spray. Put one filled cake pan in your air fryer basket, put the basket in the air fryer, and air fry the cake at 320 degrees for about 20 minutes or until golden brown and a pick inserted in the center of the cake comes out with no wet batter attached. Repeat the air frying process with the remaining cake batter. Let the cakes cool in their pans for at least 10 minutes before lifting them out of the pans (using the foil) to serve them warm or let them cool completely. Prepare the sauce with the reserved cherry juice, if you'd like, and serve the sauce with the cakes.
3/4 cup of syrup from the cherries
1/2 teaspoon of vanilla
1 teaspoon of cornstarch
1 teaspoon of butter
Mix the cherry syrup, vanilla, and cornstarch in a medium bowl or measure. Microwave the mixture for a minute, stirring it after 30 seconds and then again after a minute. You may need to microwave the mixture for another 15-20 seconds for a thicker sauce. Add the butter, stir it into the sauce, and microwave the sauce another 15 seconds and stir it. Serve the sauce warm over the cake.