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Soft Spelt Cherry Vanilla Breakfast Cake with Yogurt

Sliced spelt cherry vanilla breakfast cake on a wooden board showing juicy cherry halves in a golden crumb, dusted with powdered sugar

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
Hands folding halved cherries into pale spelt cake batter in a glass bowl on a marble counter with a flour-dusted spatula

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.
Breakfast table setting with a plated slice of cherry cake, a cup of coffee, and a linen napkin in warm morning light
Prep Time 15 mins
Cook Time 45 mins
Rest Time 15 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 8
Estimated Cost: 0.95
Calories: 374
Best Season: Summer
Dietary: Contains dairy and eggs, Contains gluten (spelt), dairy-free adaptable, Vegetarian
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
  • 280 g whole spelt flour (plus 1 tbsp for tossing cherries)
  • 150 g sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
    • Wet Ingredients
  • 3 eggs (large; room temperature)
  • 180 g plain yogurt (room temperature)
  • 80 ml milk
  • 90 g butter (melted and cooled slightly)
  • 2 tsp vanilla extract
  • 1 tsp lemon zest (optional)
    • Cherries and Topping
  • 300 g cherries (pitted and halved, fresh or thawed and drained)
  • 1 tbsp coarse sugar (for topping, optional)
  • 1 tbsp powdered sugar (for dusting, optional)
Instructions
  1. 1
    Heat the oven to 180 C / 350 F. Grease a 23 cm / 9-inch springform pan and line the base with parchment.
  2. 2
    Whisk the spelt flour, sugar, baking powder, and salt together in a large bowl.
  3. 3
    In a separate bowl, whisk the eggs, yogurt, milk, melted butter, vanilla extract, and lemon zest until smooth.
  4. 4
    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.
  5. 5
    Toss the cherries with the extra tablespoon of spelt flour, then fold them into the batter.
  6. 6
    Pour the batter into the prepared pan and smooth the top. Scatter the coarse sugar over the surface.
  7. 7
    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.
  8. 8
    Cool the cake in the pan for 15 minutes, then release the sides and transfer to a rack.
  9. 9
    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
Keywords: spelt cake, cherry vanilla cake, breakfast cake, spelt breakfast recipe, cherry breakfast cake

Equipment

  • 23 cm / 9-inch springform pan
  • mixing bowls
  • whisk
  • rubber spatula
  • wooden skewer or toothpick
  • measuring cups

Tips

  • Toss the cherries in a spoonful of flour before folding them in so they stay suspended instead of sinking.
  • Mix the batter just until the flour disappears since overmixing makes the crumb tough and dense.
  • Use room-temperature eggs and yogurt so the batter blends smoothly without curdling.
  • Check the cake at 45 minutes with a skewer, then add 5-minute increments until it comes out clean.
  • Pit fresh cherries over a bowl to catch the juice, or thaw frozen cherries and drain well first.

Variations

  • Swap cherries for pitted plums or diced apricots when cherries are out of season.
  • Use melted coconut oil instead of butter for a dairy-free version with a similar crumb.
  • Add a handful of chopped almonds on top before baking for a bit of crunch.

Storage and Reheating

Spelt Cherry Vanilla Breakfast Cake keeps at room temperature for 2 days if covered, or in the fridge for up to 5 days once the cherries release their juice.

Warm a slice in the microwave for 15 to 20 seconds, or in a 150°C / 300°F oven for 5 minutes, to bring back the soft texture.

Wrap cooled, unsliced cake tightly and freeze for up to 2 months. Thaw at room temperature before reheating.

Serving Suggestions

Serve slices of this cake slightly warm with a spoonful of plain yogurt on the side.

A drizzle of honey or a dusting of powdered sugar adds a simple finish for weekend brunch.

Pair it with coffee or black tea for breakfast, or with a bowl of berries for a light dessert.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cherry-vanilla-breakfast-cake/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!