Yield: Serves 8 - 10 Prep Time: 20 mins Cook Time: 35 mins

1 Cup Farro Flour
1 Cup All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1 1/2 Cups Fresh or Frozen Pitted Cherries, Coarsely Chopped
1/2 Cup Olive Oil
2 Large Eggs
1/3 Cup Honey
1 Cup Plain Greek Yogurt
1 Teaspoon Amaretto, Almond, or Vanilla Extract (See Notes Above)
1/2 Cup Rolled Oats
1/4 Cup Farro Flour
1/2 Cup Chopped Hazelnuts or Almonds
4 Tablespoons Coconut Palm Sugar (Or Brown Sugar)
1/2 Teaspoon Ground Cinnamon
3 Tablespoons Butter
Mascarpone Whipped Cream:
1/2 Cup Mascarpone Cheese
1/2 Cup Heavy Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Vanilla Extract


Preheat oven to 350 degrees F. and lightly grease an 8 or 9-inch springform pan.
In a large bowl, stir together the two flours, baking powder and soda, salt, cinnamon, and ginger.
Add the cherries to the flour mixture and toss to coat.
In another bowl, whisk together the oil, eggs, honey, yogurt, and extract until well blended.
Fold the wet ingredients into the dry just until combined.
Pour the batter into the prepared pan.
Place the topping ingredients into a bowl, and using your fingertips rub the butter into the other ingredients until it is crumbly.
Drop the topping evenly over the batter, then bake until a tester comes out cleanly when inserted into the center, about 35 minutes.
Cool 10 minutes and then remove the sides.
Cool completely.
To make the mascarpone whipped cream, place mascarpone cheese, heavy cream, sugar and vanilla in a medium bowl and beat with an electric mixer until cream is thickened and smooth.
Serve slices of the cake with a spoonful of the mascarpone cream on top.

Adapted from Cherry Almond Coffee Cake in Honey & Oats cookbook by Jennifer Katzinger