Tart cherries make this streusel-topped yogurt cake extra delightful.
It is not easy to find sour cherries — unless you have a friend with a backyard tree who takes pity on you. In fact, just the other day on Facebook, I saw someone blasting out a plea for a source that sells them, where you don’t have to buy a ton at a time.
The Willamette Valley fruit company sells canned and jarred locally grown fruits. As luck would have it, I was recently sent samples of its jarred Red Tart Cherries. They feature hand-picked, pitted, non-GMO Montmorency cherries, a tart cherry variety that some studies have found may help lower blood pressure and muscle soreness, and improve sleep.
What’s especially great about these cherries is that they are packed whole in their own unsweetened cherry juice. That’s right, there’s no added sugar. What’s more, you can use that juice. Drink it straight from the jar or add it to cocktails, a glass of sparkling wine or smoothies. Or freeze it for a granita or popsicle.
Tart cherries packed in their own juice — with no added sugar — from Oregon.
The cherries and their juice have a measured sharpness, nothing too wincing and definitely less sour than cranberries. The flavor makes for a nice sweet-tart balance. Plump and juicy with a softer texture than frozen ones, these cherries make a great topping for yogurt, oatmeal or ice cream. They would also be fantastic spooned over roast pork or duck.
OK, maybe not. But can you blame me for trying? Especially when this “Greek Yogurt Cake” is so moist and tender, with a wonderful tang to it?
The recipe is from the new cookbook, “Mad Hungry Cravings” (Artisan) of which I received a review copy. Lucinda Scala Quinn, executive food editor of Martha Stewart Living Omnimedia and mother of three, has created comforting dishes sure to appeal to families — everything from chicken chive burgers to “Eggplant Parm Stacks” to banana chocolate chip cookies.
For this cake, I used Nancy’s Organic Greek Yogurt, of which I recently received a sample. The nonfat version is so thick and creamy that it’s hard to believe it’s made with skim milk. What’s more, the company says that each serving contains more than 56 billion active probiotic cultures, which are thought to aid digestion and strengthen the immune system. See, yogurt cake is good forÂ you. (wink, wink)