August 28, 2013 § 68 Comments
Here is a lovely breakfast cake which could be made with just about any fruit. I happen to have a nice bunch of cherries in the refrigerator and thought of making either a bread or cake for breakfast. When it comes to sweets I tend to keep it very simple. And in my usual “less ingredients is best” here’s what I came up with.
c h e r r y y o g u r t c a k e
I n g r e d i e n t s
- 1/2 cup butter, softened
- ¾ cup sugar
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
- 3/4 cup vanilla yoghurt
- 1 cup fresh cherries, pitted and halved
M e t h o d
Preheat oven to 350°F Prepare a cake pan.
Beat butter and sugar together until light and fluffy. Add eggs, mix well. Mix in flour and yogurt. Spread mixture into your greased cake pan. Sprinkle cherries on the top and then pat them down gently with your hand. Bake for 50 minutes or until a toothpick comes out clean.