This is a simple but lovely vanilla yoghurty batter that can be made as a slab cake or round cake. Use whatever fruit you have available - even drained tinned fruit will work.

2 c flour (I used spelt)

2 tsp baking powder

1/2 tsp salt

1 c plain yoghurt

1/2 c milk of choice

110g butter, at room temperature

1 c sugar

2 tsp vanilla extract

2 tbsp vegetable oil

2 eggs, at room temperature

about 500g fruit chopped into small pieces (I used 2 nectarines and 2 peaches, you can use apricots, plums, halved strawberries, whole raspberries or blueberries)

2 tbsp raw sugar

1 tbsp apricot jam (optional)

Preheat oven to 175C. Butter a 20cm x 30cm ceramic ovenproof dish or line a 23cm round tin with baking paper. 

In a medium bowl whisk the flour, baking powder and salt together.

In a small bowl mix the yoghurt and milk together.

In a large bowl cream the butter by hand or a handheld electric mixer. Add the sugar and beat for another few minutes. Add vanilla and oil and beat until blended.

Beat in eggs one at a time, then gradually add the flour and yoghurt mixtures alternately until all combined.

Spread evenly into your tin and place fruit pieces on top. Sprinkle with raw sugar,

Bake for about 60 minutes until the edges are golden and cake is cooked through. Remove from oven, brush with warmed apricot jam and leave in the tin to cool. Transfer to a plate to serve.