Now that the weather has turned a bit chillier, I find that I am much hungrier in the morning, and what better way to start the day than with some cake! I like to think of this cake as a breakfast cake, because it has lots of fresh fruit, natural yogurt, and not too much sugar. It’s the perfect cake to enjoy with a morning tea or coffee. As it’s the end of the summer, I am gorging on the last fruits of the season. We still have a few blueberries left in the garden, and I was able to get some late season peaches from the market. I love the combination of blueberries and juicy peaches, and cardamom is one of those flavors I can never get enough of. As this cake is made with yogurt, it’s very moist, and best eaten within a day or two of it being made, which shouldn’t be a problem. You could also make this cake into muffins, for a more portable breakfast to bring to work.
- 55g of kerrygold butter or any salted butter
- 150g of sugar
- 2 eggs, beaten
- 4 cardamon seeds, shelled and crushed
- 1/2 teaspoon of vanilla extract
- 125mls of plain yogurt
- 225g of all purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 150g of fresh blueberries
- 1 large peach, cut into slices
- 1 dessert spoon of sugar
- Preheat the oven to 350 F/ 180 C.
- Grease and bottom line a 9 inch cake tin.
- Cream the butter and sugar together until light and fluffy.
- Gradually add the beaten eggs, mixing all the time until well combined.
- Add the cardamon, vanilla and yogurt and beat well.
- Sieve in the flour, baking powder and baking soda.
- Beat until just combined.
- Pour the batter into the prepared tin.
- Arrange the peach slices around the edge of the cake, and fill in the center and sides with fresh blueberries.
- Sprinkle with the dessert spoon of sugar
- Cook for 1 hour and ten minutes, until golden brown.