A breakfast cake is a good way to begin your day. It is sweet and acts like a food caress that takes you into your day.
Since our children have been living away, we use to have breakfast in bed and I am getting addicted to this new habit. I come down to the kitchen, put the coffee maker on the stove and turn on the gas. In the meanwhile I prepare a small tray with the cups and two small dishes where I put the cake/bread of the day. I then prepare my milk and coffee (I drink it since I remember myself as a person ;-)) and my husband’s barley coffee and go upstairs and awake my husband. Our youngest dog (Lennon is the oldest and is quite 12 yrs old and Yoko is just 9 months old) sits on my husband’s side waiting for some crumbs my husband uses to give her. She prefers sweet cakes to seed breads ;-).
This cherry breakfast cake is one of my favorites because it is rich but not too sweet or heavy. It is plenty of cherries and blueberries and you really feel the fruits flavor and consistency while eating it.
I was inspired by Stacey Snacks recipe, doubling the fruit quantity. It is a very simple recipe to prepare that gives you a great result. I prepared it using the muffins principle. I mixed all the dry ingredients and set aside. I then beat the wet ones and then mixed both only the necessary to have them well combined. I poured half of the dough into a parchment paper covered plum cake mold and added half of the fruit; the other half of dough and the rest of the fruit. Baked until browned and when, punching the cake with a toothpick, it came out clean.
Prep time: 00:15
1 cup of all purpose flour
1/2 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of salt
2/3 cup of sugar
zest of 1 lemon
4 tbsp of melted butter
1/2 tsp vanilla aroma
1/4 cup of yogurt
1/4 cup of milk
1 cup fresh blueberries
1 cup of fresh pitted cherries
How to prepare:
Preheat the oven to 200°C/400°F.
Mix all the dry ingredients and set them aside.
Beat all the wet ingredients in another bowl.
Mix them only the necessary to have them well combined.
Pour half of the dough on a parchment paper covered plum cake pan.
Add half of the fruit.
Add the remaining dough and the remaining fruit.
Bake until colored and, when punching it with a toothpick, it comes out clean.