• Cherries
  • Plain flour
  • Buckwheat flour
  • Yogurt
  • Cane sugar
  • Eggs
  • Baking powder
  • Sodium bicarbonate
  • Salt
  • Corn flour
  • Powdered sugar (optional)

I love breakfast, my all time favorite meal (and I know, I’ve already told you a ton of times).  And, between breakfast treats, I especially love pantry cakes, simple cakes, soft and comforting, something to hold on to in the morning to find the necessary energies to start the day.

I always search for new breakfast cakes, especially for low fat ones, so when I saw Marina’s rustic straberries cake I fell in love. I immediately made it, just with some changes: no strawberries but cherries (a lot of them, really), and no wholewheat flour, but plain and buckwheat ones.

The result is a very soft and moist cake, rich in delicious sweet and sour fruits. A warning: even if it’s a pantry cake, it doesn’t last long, ‘cause it’s very fruity, so consume it in 3, 4 days top.. but I don’t think it will be difficult.

I was almost forgetting… HAPPY 4th OF JULY TO ALL MY US READERS!


Rustic cherry cake


  • Yield: A square 20×20 cm baking pan (or a 20 cm in diameter round one)
  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins



  1. First of all, wash and clean cherries, then pit them and cut them in half.
  2. Pre-heat the oven to 356°F (180°C).
  3. Mix plain flour, buckwheat one, baking powder, bicarbonate and salt in a bowl.
  4. In another bowl beat sugar and yogurt together until you have an homogeneous mix, then add one egg at a time and continue beating.
  5. Add a little at a time the solid ingredient, 2/3 of the cherries and the corn flour.
  6. Pour the mixture in a square 20×20 cm baking pan (or 20 cm round one) previously greased and floured (or lined with parchment paper).
  7. Arrange on the surface the remaining cherries, then bake in a pre-heated oven for 30 to 40 minutes (do the tootpick test).
  8. Take it out of the oven, let it cool completely, cut in squares and, if you like, sprinkle with some powdered sugar.

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