A pinkish-yellow version of the more familiar cocoa-vanilla marble cake. The marble effect is not as sharp here, but is still noticeable, and the cherries add another layer of flavor .
If you prefer the marble effect to be even more noticeable, add a few drops of food coloring (preferably natural) to the pink batter.
The recipe calls for both butter and oil, as the butter gives the cake a nice flavor, while the oil works better with keeping the cake moist. For a lighter version, you can substitute the butter with same amount of applesauce. The texture will be the same, but the cake will lack a bit in flavor. Yet, some prefer it this way, as it is less heavy.
Prep time: 30 minutes
Baking time: 45-50 minutes
Zest of ½ lemon
1/3 cup fresh lemon juice (from about 1 ½ lemons)
½ cup butter, very soft, or applesauce
1 cup sugar
1/3 cup oil
1/3 cup thick yogurt 2% fat
2 cups flour
1 Tbs Baking powder
1/3 cup cherries in heavy syrup
1/3 cup flour (additional)
1. Preheat oven to 350F (175C). Lightly oil and flour a loaf pan (9x5x3″/ 23x13x7.5 cm).
2. In a large bowl, whisk the eggs. Add lemon zest and juice, sugar, oil and yogurt and mix well.
3. Add the flour, baking powder and salt and mix lightly. Pour 2/3 of the batter into the pan.
4. Add the cherries in syrup and the additional 1/3 cup flour to the remaining 1/3 batter in the bowl. Mix lightly.
5. Pour the pink batter on top of the light batter. With a knife, gently mix the two batters, to create a “marble” effect.
6. Bake for 45-50 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on a rack before slicing.