8 hours ago
Friday, June 28, 2013
This is a berry good cake.
Blueberries are in season NOW, as are strawberries, so come and get 'em.
This is a no fuss cake, and so simple and delicious.
You will want to keep making this until the berries run out.
The original recipe calls for baking the cake quickly at 400F, but since I made mine in a cast iron skillet and my oven runs on the hot side (as do I), I turned down the heat to 375F with excellent results.
You can use blackberries, raspberries and/or any other berry you like. Knock yourself out.
This is not that fattening, since it only uses half a stick (4 tbsp) of butter and has healthy Greek yogurt in the mix.
The yogurt makes the cake moist and rich tasting.
Very delicious for breakfast or after school snack (school's over, I know).
Berry Yogurt Cake: (adapted from The Kitchn)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
Zest of one lemon
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 teaspoon pure vanilla extract
1 large egg
1/4 cup plain Greek yogurt (I used Chobani nonfat)
1/4 cup milk
1 cup fresh blueberries or any other berry you like
1 1/2 tablespoons turbinado sugar for the top
Preheat oven to 400°F with rack in the middle. Butter a 9-inch round cake pan and line the bottom with parchment paper. Flour the sides. (I used a 9" cast iron skillet, well buttered and well seasoned).
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Place the granulated sugar and lemon zest in the bowl of a stand mixer or in a large mixing bowl. Using your fingers, rub the zest into the sugar until it is the texture of damp sand and smells like lemon candy (how do you like that one?, but it does smell so nice when you do it this way!).
Add the butter and beat in a stand mixer or with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes.
(I always use my muscles, but am telling you what the original recipe says).
Beat in the vanilla and the egg. Add the yogurt and beat well.
Beat in half the flour mixture until just combined. Then beat in the milk and remaining flour mixture.
Spread batter evenly in the pan. Scatter berries over top and sprinkle evenly with turbinado sugar.
Bake until cake is golden-brown and a tester inserted in the center comes out clean, about 25-30 minutes.
Let cool for 10 minutes in the pan, then turn out onto a rack and cool for 10-15 more minutes. Remove parchment and invert onto a plate.
Enjoy this wonderful summer cake. :)
and since June is National Dairy Month (woo hoo!)........... for all you Greek Yogurt fans, I am giving away one set of pretty in pink silicone bakeware, consisting of 2 spatulas, 2 loaf pans, 2 muffin pans, a cute "I LOVE GREEK YOGURT" apron and a thermal travel lunch pack!
Just leave a comment (no anonymous comments, duh), telling me what you like about Greek yogurt, and the winner will be chosen on July 5.