Summer Stonefruit and Maple Breakfast Cake

Updated: Jul 18

Fresh Niagara fruits paired with Pure Muskoka Maple Syrup


This rustic spiced cake can be made with any blend of stonefruits and berries for a light, summery breakfast or dessert.


1/2 cup plain Greek yogurt
  • 3/4 cup maple sugar or maple syrup

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 1/2 cup all purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 tsp cinnamon

  • 1–3 peaches, thinly sliced

  • 1/2 cup cherries

  • *Note: use any stone fruits you prefer, just ensure that they cover the entire top of the cake so batter doesn't bake up through it design in mind for your blog? Whether you prefer a trendy postcard look or you’re going for a more editorial style blog - there’s a stunning layout for everyone.”


Cream the yogurt and sugar/syrup together until smooth, add the eggs and vanilla and mix well.

Add the dry ingredients and mix well until fully combined.

Pour the batter into a lined circular cake pan (or a 9x9 square one) and ensure the batter is evenly distributed.

Place the stonefruits on top of the batter so the entire top is covered. Bake at 350 for 20 minutes before checking the batter. Bake for an additional 10-15 minutes until the cake is moist (check the centre with a knife).

Bonus: Sprinkle maple sugar pépites on the cake after 20 minutes of baking or at the end!



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