Poppy Seed Cake With Cherries

• 14 tbsp (1 3/4 sticks) butter, softened
• 1 cup granulated sugar
• 4 medium eggs
• 2 1/2 cups flour
• 1 tbsp baking powder
• 3/4 cup plain whole milk yogurt
• 1/3 cup poppy seeds, lightly ground
• 1 tsp vanilla extract
• 1 2/3 lbs fresh cherries, pitted and halved
• 1 pkg (70 grams) red Quick Jel glaze
• None None Whipped cream, to serve

1. Preheat the oven to 350u0b0F. Grease and lightly flour a 10 inch springform pan. Line the bottom with a parchment paper circle. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until pale and creamy. Gradually beat in the eggs. Sift together the flour and baking powder. Fold into the creamed mixture in alternate spoonfuls with the yogurt. Fold in the poppy seeds and vanilla extract. Spoon into the springform pan.
2. Bake for 35-45 mins until risen, golden and a skewer inserted into the cake comes out clean. Cool in pan 5 mins. Remove sides of pan. Cool cake on a wire rack.
3. Place the cake on a serving plate and top with the cherries. Prepare the glaze according to the package directions. Spoon the glaze over the cherries. Let stand a cool place until the glaze has set. Serve with whipped cream.

butter, sugar, eggs, flour, baking powder, milk yogurt, poppy seeds, vanilla, fresh cherries, glaze, cream

Taken from recipes-plus.com/api/v2.0/recipes/20108 (may not work)