Cherry, blackberry and blueberry tea cake

I’ve made a few variations of this tea cake recently, and find that this works with pretty much all fresh fruit (I haven’t found a combination I haven’t liked yet!). It’s a great way to use up over-ripe stone fruit, and the yoghurt keeps the cake moist.

Ingredients

• 2 x cups flour
• 3/4 cup dark brown sugar
• 1 x teaspoon baking soda
• 1/2 x cup coconut oil (at room temperature)
• 1 x egg
• 1 x teaspoon vanilla extract
• 1 x cup fresh cherries, washed, pitted and cut in half
• 1/2 x cup fresh blackberries, washed and cut in half
• 1/2 x cup fresh blueberries, washed
• 1/2 x cup unsweetened Greek yoghurt

Method

• Cream the coconut oil and sugar in a mixer (I had the luxury of giving my sister’s KitchenAid a whirl testing this recipe), and add the egg, yoghurt and vanilla extract. Once combined, add the baking soda and flour to the mixture – I like to add the flour in spoon by spoon to ensure a smooth cake batter.
• Once combined, remove the mixing bowl from the mixer, and with a spatula, gently fold in the fruit. Try to spread the fruit as evenly as possible throughout the mixture.
• Pour the cake batter into a lined baking tin and bake in a preheated oven at 200 degrees Celsius for about 45-50 minutes.
• Allow the cake to cool before turning out and slicing to serve.