1 1/2 C. spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
seeds of 1 vanilla bean
1/2 cup coconut oil, room temperature and soft
3/4 C. organic cane sugar
2 large eggs
1/2 cup sour cream or yogurt
1 C. frozen cherries
1 C. chocolate chip (I used Ghirardelli dark chocolate)
Preheat oven to 350°. Grease and flour an 8-inch square cake pan, grease well.
Whisk together flour, baking powder, baking soda, salt and seeds from vanilla bean. Set aside.
Mix coconut oil and sugar in a KitchenAid until well mixed. Add eggs, one at a time, mixing well after each addition.
Add flour mixture in 3 portions, alternating with sour cream or yogurt. Begin and end with flour mixture. Mix just until combined.
Transfer to prepared pan and smooth evenly. Cover the top with the fruit, then sprinkle on the chocolate chips.
Bake 35-40 minutes, or until a pick inserted into the center comes out clean. Cool in pan on wire rack until it is cool completely.
Recipe adapted from bakeorbreak.com