The Royal Ridge Fruit FamilyStoneridge Orchards

Breads and Desserts

Cherry Pecan Breakfast Cake


  • 2 sticks unsalted butter, room temperature
  • 1 1/2 cups all-purpose flour, sifted
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 4 large eggs, room temperature, lightly beaten
  • 1/4 cup Greek yogurt
  • 1/2 tsp salt
  • 1 cup dried cherries
  • 1/2 cup toasted, chopped pecans
  • 2 cups powdered sugar
  • 2 Tbsp water
  • 3 Tbsp lemon juice
  • Extra butter and flour for pan
  • Extra cherries and pecans for garnish


  1. Preheat oven to 350° F
  2. While the oven is heating, soak cherries in hot water for 15 minutes.
  3. Lightly butter and flour a Bundt cake pan and set aside.
  4. In a stand mixer beat butter and sugar on medium-high speed until very light and fluffy (about 7 minutes)
  5. Scrape bowl down and beat one minute more.
  6. Add vanilla extract, then add eggs one at a time, beating after each addition.
  7. Add yogurt and mix to combine.
  8. With mixer on low, add salt and flour, gradually, beating well to combine
  9. Drain the cherries and add to mixture along with pecans. Mix 30 seconds to incorporate.
  10. Transfer batter to prepared pan and bake 65 minutes or until toothpick inserted in center comes out clean.
  11. Let cool in pan on wire rack 1 hour, then remove and let cool completely.
  12. Meanwhile, combine powdered sugar, water and lemon juice to make glaze.
  13. When cake is completely cool, pour glaze over and sprinkle with extra pecans and dried cherries.