Ingredients
- For the batter
- 1 1/2 cups dried tart cherries
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 2 1/4 cups granulated sugar
- 3 tablespoons freshly grated lemon zest
- 5 eggs
- 1/4 cup freshly squeezed lemon juice
- 1 cup plain yogurt
- For the glaze
- 1 cup powdered sugar
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
Preparation
Step 1
Preheat the oven to 325F. Oil a 12-cup bundt pan.
Preparing the batter
Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain thoroughly and check for pits.
Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside.
Combine butter, sugar, and lemon zest in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes. The mixture will become smooth and pale in color. Add eggs, one at a time, making sure each egg is fully mixed into the butter before adding another. After the last egg is incorporated, slowly add the lemon juice and mix for 1 more minute. Scrape down the sides of the bowl and mix for 30 seconds to make sure all of the ingredients are fully incorporated. Remove the bowl from the mixer.
Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter. Set aside 10 to 12 cherries for garnish and gently fold the remainder into the batter, taking care not to overmix. Pour batter into prepared bundt pan, filling two thirds of the pan. Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden brown. Check the center of the coffee cake with a skewer. It will come out clean when the cake is finished. Let cool in the pan on a wire rack for at least 20 minutes.
Loosen the sides of the cake with a sharp knife. Place serving plate, upside down, on the top of the cooled bundt pan and invert the pan to remove the cake. Let cake cool completely.
Glazing the cake
Sift powdered sugar into a medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffee cake and top with reserved plumped cherries.