Yellow Plum and Mint Spelt Coffee Cake


  • 1 2/3 cup of whole-grain spelt flour preferably organic
  • ¾ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon sea salt
  • 1 cup yogurt I used an organic, 2.8% fat, flavoured kind since that’s what I had, but plain organic yogurt would be preferable nutrition wise to reduce the additional sugars - I accounted for this in my recipe*
  • 2 tablespoons of coconut oil
  • ½ cup of cane sugar organic preferably
  • two medium room temperature eggs
  • 1/4 cup softened coconut butter
  • 1 generous tablespoon of finely minced fresh mint
  • 12 yellow plums try to preserve their shape as much as possible, halved and pitted
  • 1 tablespoon of turbinado sugar optional
  • Additional yogurt to serve optional
  • * If using plain yogurt I recommend adding 2 tablespoons of maple syrup or liquid sweetener of your choice


  1. Preheat the oven to 350° F.
  2. Butter or grease a 13” x 8” pan (I almost always use coconut oil for this).
  3. In a medium bowl, whisk the spelt flour, baking powder, baking soda and sea salt together well.
  4. In a large bowl, mix the yogurt, coconut oil, cane sugar, eggs and coconut butter by hand or with a hand mixer.
  5. Mix the dry ingredients into the wet ingredients gently just until combined.
  6. Pour this into your prepared baking dish and level out the top. The batter will be thick, but still spreadable, and not very tall (about 1 inch high).
  7. Place the plums evenly in rows on top of the cake and push them in to the batter slightly.
  8. Optional: Sprinkle the cake with 1 tablespoon of turbinado sugar for a bit of added crunch.
  9. Bake at 350° F for 25-35 minutes or until the top is set and brown.