Cherry and Pecan Yoghurt Cake Cherry and Pecan Yoghurt Cake


Cooking oil spray
1/4 cup packed brown sugar
200g Low fat black cherry yoghurt (although I doubt the flavour matters TOO much)
1/3 cup low-fat milk
1 egg
2 tablespoons vegetable oil
2 cups self-raising flour
1/2 cup chopped pecans
670g jar morello cherries, well drained and pitted (the jar I bought had them already pitted - thank god)


1. Preheat oven to 190 degrees (C). Line a 20cm square baking pan with baking paper, allowing paper to extend on two opposite sides to form handles. Lightly spray with cooking oil.
2. Place sugar, yoghurt, milk, egg and oil in a bowl. Whisk to combine.
3. Sift flour and stir through yoghurt mixture until just combined.
4. Fold in cherries and pecans.
5. Pour into prepared pan
6. Bake for 30-40 minutes (I found it took a little longer for me, but then my oven is crap). Check with a skewer.

I topped mine with cream cheese frosting - mix cream cheese (I used low fat) with icing sugar, and top cake when cool. Delicious!