Spelt Cherry Vanilla Breakfast Cake is a soft, lightly sweet cake built for a slow morning table.
Whole spelt flour gives it a nutty base, and the crumb stays tender instead of dense.
Fresh or frozen cherries sink into the batter and turn juicy as the cake bakes, with vanilla rounding out the flavor.
You mix everything in one bowl, so cleanup stays simple. The cake bakes in about 45 minutes at 180°C / 350°F.
This one works for a weekend brunch or a make-ahead breakfast you slice through the week.
Why You’ll Love This Recipe
- Comes together in one mixing bowl
- Whole spelt flour adds a nutty depth
- Stays moist for days on the counter
- Works for brunch, breakfast, or afternoon tea
Ingredient Notes
- whole spelt flour: Gives a nutty flavor and lighter texture than regular whole wheat. You can swap in white spelt flour for a milder taste.
- cherries: Fresh sweet cherries work well pitted and halved. Frozen cherries work too if thawed and drained well before folding in.
- plain yogurt: Keeps the crumb soft and adds a slight tang. Full-fat Greek yogurt gives the richest texture.
- butter: Melted butter adds flavor and moisture. Swap in melted coconut oil for a dairy-free version.
- vanilla extract: Use real vanilla extract, not imitation, since it carries the flavor of the whole cake.
Soft Spelt Cherry Vanilla Breakfast Cake with Yogurt
Description
This spelt breakfast cake mixes in one bowl and bakes into a soft, cherry-studded crumb with a light vanilla flavor, ready to slice through the week.
Ingredients
Dry Ingredients
Wet Ingredients
Cherries and Topping
Instructions
- Heat the oven to 180 C / 350 F. Grease a 23 cm / 9-inch springform pan and line the base with parchment.
- Whisk the spelt flour, sugar, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the eggs, yogurt, milk, melted butter, vanilla extract, and lemon zest until smooth.
- Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until the flour disappears. Do not overmix, or the crumb turns dense.
- Toss the cherries with the extra tablespoon of spelt flour, then fold them into the batter.
- Pour the batter into the prepared pan and smooth the top. Scatter the coarse sugar over the surface.
- Bake for 45 to 50 minutes, checking at 45 minutes with a skewer inserted in the center. It's done when the skewer comes out clean and the top is golden.
- Cool the cake in the pan for 15 minutes, then release the sides and transfer to a rack.
- Dust with powdered sugar before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 374kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 70mg24%
- Sodium 190mg8%
- Potassium 150mg5%
- Total Carbohydrate 50g17%
- Dietary Fiber 3g12%
- Sugars 24g
- Protein 7g15%
- Vitamin A 300 IU
- Vitamin C 4 mg
- Calcium 80 mg
- Iron 1.5 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 1 mcg
- Thiamin 0.15 mg
- Riboflavin 0.15 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 120 mg
- Magnesium 20 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Toss cherries in flour before folding to stop sinking
- Do not overmix once flour is added
- Check doneness with a skewer starting at 45 minutes
- Drain thawed frozen cherries well before using
