Marbled Cherry Cake

Ingredients

• 300 g Sour Cherries
• 155 g Yogurt Butter
• 20 g Whole Grain Breadcrumbs (2 tbsp)
• 150 g Coconut Blossom Sugar
• 1 pinch Salt
• 3 Eggs
• 200 g Spelt flour Type 1050
• 50 g Whole Wheat Flour
• 2 tsp Weinstein Baking Powder
• 0.5 tsp Cinnamon
• 50 ml Buttermilk
• 20 g Cocoa Powder (unsweetened; 1 heaped tbsp)
• Powdered Sugar from Birkenzucker (optional)

Instructions

1. 1.

   Wash the sour cherries, drain them, and pit them.

2. 2.

   Grease the loaf pan with 1 tsp of butter and dust with breadcrumbs.

3. 3.

   Combine the remaining butter, coconut blossom sugar, and 1 pinch of salt in a mixing bowl and whip with the whisk attachment of a hand mixer until frothy. Gradually whisk in the eggs. Mix the two types of flour, baking powder, and cinnamon together and gradually stir them into the buttermilk.

4. 4.

   Divide the batter in half and stir the cocoa powder into one half.

5. 5.

   Fill the loaf pan with half of the dark batter and then with half of the light batter, smoothing with a spatula.

6. 6.

   Sprinkle with half of the sour cherries. Add the remaining batter and the remaining sour cherries in the same way. Bake the cake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) for about 65 minutes.

7. 7.

   Remove the cake from the oven, let it cool in the pan for 10 minutes, invert it onto a wire rack, carefully turn it over, and let it cool completely. Dust with powdered sugar if desired and slice.