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200 g pitted cherries

150 g sugar

120 g olive oil

120 g whole milk greek yogurt (about half cup)

80 ml milk (about ⅓ cup)

2 medium eggs

1 teaspoon vanilla

200 g all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons unsweetened cacao nibs

1 tablespoon turbinado sugar

Soft whipped cream (optional)

1 cup whipped cream

1 tablespoon sugar

1 teaspoon vanilla extract

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1. If you don’t have a cherry pitter, pit the cherries using a sharp paring knife by making a lengthwise cut around the cherry until you reach the pit. Twist the flesh gently and remove the pit.

2. Preheat the oven to 350°F.

3. Line an 8.5×4.5 inch loaf pan with parchment paper, then lightly grease it.

4. Crack two eggs into a medium bowl. Add the sugar and whisk until the sugar dissolves and the mixture becomes slightly pale in color.

5. Add the yogurt, milk, olive oil, and vanilla extract. Whisk until well combined.

6. Place a fine mesh sieve directly over the bowl and sift in the flour, baking powder, and baking soda. Add the salt.

7. Using a rubber spatula, mix well, making sure to scrape down the sides. Stir until no flour streaks remain. Add the cacao nibs and mix to distribute them evenly throughout the batter.

8. Set aside 10–12 halved cherries for topping, and fold the rest into the batter.

9. Pour the batter into the prepared loaf pan. Top with the reserved cherries and sprinkle with turbinado sugar.

10. Place the loaf pan on a baking sheet and bake for 30 minutes. Then rotate the pan and bake for another 25 minutes, or until a toothpick inserted into the center comes out clean.

11. Let the cake cool on a wire rack. Once it’s cool enough to handle, remove it from the pan.

12. Serve with vanilla ice cream or whipped cream (optional).

Other combos you can try:

Plums + cinnamon

Peaches + earl grey

Figs + orange zest

Blueberries + lemon zest