Cherry Poppy Seed Cake, again

This was cherry poppy seed cake, again!

This time, I replaced the sugar with coconut sugar and reduced the amount. I used whole milk yogurt. Other than that, I think I made the cake in the same way. However, the cake behaved differently. The batter seemed much runny. It took about 90 minutes (the original recipe said 45 to 50 minutes). After cooled down, the top of cake collapsed.

At least the cake tasted ok, though. Perhaps the texture was a little dense.

Oh well, baking is unpredictable.