Spiced Harvest Cake

1 large egg
1 medium apple, peeled, cored, and cut into 1/4-inch chunks
1 ripe pear, peeled, cored, and cut into 1/4-inch chunks
1 tsp. vanilla
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. ground cardamom
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 cup granulated sugar
3/4 cup plain yogurt
6 Tbsp. butter (3/4 stick) room temperature

Preheat oven to 375 degrees. Sift together flour, baking powder, cardamom, cinnamon and salt and set aside. In a large bowl using an electric mixer, beat together butter and sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and yogurt in two batches, mixing at low speed just until combined. Stir in apple and pear chunks. Pour into greased 10-inch cake pan and smooth the batter using a knife or offset spatula. Bake until golden brown and a skewer comes out clean, about 20 to 25 minutes. Cool for five minutes in the pan, then invert onto a cooling rack.

Serves 12

Recipe used with permission from Janine MacLachlan, The Rustic Kitchen cooking school, www.rustickitchen.com.

Medium roasts, such as 100% Colombian, Colombian Supremo, Foglifter®, Maisonette Blend, Sumatra or Jeff Ruby’s Steakhouse Blend