Basic Starter Cake for Cake Varieties

I have to admit that I am not a baker. I do not have any formal baking school experience to bake a cake, but I am very proud to introduce this recipe which can entertain friends and family anytime they come to visit. I always try to find simple recipes to post on my blog for a beginner cook who wants to improve his or her skills without feeling intimidated by the technique or ingredients. I find that baking is more relaxing than cooking. Every time I bake quick bread for breakfast, a muffin, or a simple cake, my kitchen is filled with warm and wonderful fragrances. I especially enjoy living in the climate of the Pacific Northwest because during summertime I can pick so many blackberries and blueberries that will freeze well and last until the next season. Therefore, I have learned how to create this simple cake to enjoy all of these berries and other fruits that might be available. Finally, eating healthy is a great concern for most people these days, so I replaced the butter in the recipe with some other healthier fat, such as coconut oil, some Chia seeds gel, and nonfat yogurt instead of sour cream. After all, aren't we all seeking less sweet, less caloric, nutritious foods?  I think that all of us want to have a cake and be able to eat it too.

Ingredients:
For the dry ingredients:
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
For wet ingredients:
3 eggs
1/2 cup nonfat yogurt
2 tbs Chia seeds gel
1/4 cup coconut oil
1/4 cup butter (room temperature)
1 tbs vanilla
1 cup sugar
Some other spices can be added, such as ground cinnamon and nutmeg for a carrot cake.
Allspice for a spice cake
2 cups of blueberries, blackberries, apples, mangoes or any kind of fresh fruit (your choice)

The streusel topping:
1/2 cup flour
1/2 cup brown sugar
1/4 cup nuts, finely chopped
1/2 cup butter, cut up
The equipment is a bunt pan, round cake pan, or a 9" x 8" rectangular baking pan.

Directions:
Preheat oven to 350º. Lightly grease a cake pan and set aside.
In a medium bowl, combine the dry ingredients and whisk well.
In another bowl, add all the wet ingredients and beat well (about 3 minutes). Stir in the dry ingredients and beat until smooth. Add fresh fruit and mix to combine. Pour the batter into the prepared cake pan. Top with streusel. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.

For apple cake:
For the wet ingredients, I like to replace the nonfat yogurt with apple sauce.
Add 1/2 cup chopped raisins and 1/4 cup of walnuts

For carrot cake:
Replace the butter with vegetable oil. For a shortcut, store-bought icing can be used. Add 1/4 cup chopped nuts and 1/3 cup raisins.