Purple Corn and Dried Cherries Tea Cake
1 cup brown rice flour
1/2 cup Zócalo Purple Corn Flour
3/4 cup sugar
8 tablespoons unsalted butter, very soft (if substituting coconut oil, use 6 tablespoons)
1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain yogurt (Greek works well too, or sub vanilla coconut milk yogurt if not using dairy)
2 large eggs
1 teaspoon vanilla extract
1 cup dried tart cherries
Preheat oven to 350 degrees. Oil a bread loaf pan (or use a sheet of parchment to line) and set aside.
Combine the rice and purple corn flour, sugar, butter, and salt in the bowl of a stand mixer (using an electric mixer is fine - or even mix by hand for a real workout!) and beat on medium speed for 1 minute. Add the baking powder, baking soda, yogurt, eggs and vanilla and beat on medium high for 2-3 minutes, until smooth and fluffy. Then reduce the speed and add in tart cherries until mixed thoroughly.
Pour batter into the loaf pan and bake for 50-60 minutes, until a toothpick inserted into the middle comes out clean. Cool for 15-20 minutes and then remove from pan and place on a cooling rack to cool completely. Keep in an airtight container for up to 4 days, or refrigerate if keeping longer.