Berry Yogurt Cake & a Giveaway!
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.
Always love you blog. Will make the cake for weekend guests today. Have tons of Grrek yogurt, since I eat plain yogurt with fresh fruit, or yogurt fruit smoothies every day for breakfast.
Stacey, I know you're plugging the Greek yogurt here but do you think this cake would work if I substituted the yogurt with buttermilk? I'm on a buttermilk kick lately.
Thanks for the giveaway!
You can use any kind of yogurt you like, and I think buttermilk would be GREAT in this cake!
I bet this one would be really great. I love the creamy flavor of greek yogurt. Combine it with honey and my tongue beats my face to death :)
Damn right, he's HOT!
The cake looks great, perfect for summer. I love the rich, satiny mouthfeel of Greek yogurt. And I find it is especially good in baked goods, adding a richness lacking in other yogurts.
Anyway, I love GREEK yogurt for so many reasons. My latest creation is using the non-fat (I like Wegmans brand) combing it in the food processor with some avacados, cilantro and some adobe peppers! YUMM I put that sauce on everything!! I make mushroom spinach wraps, and that is my sauce! It goes over my tacos, pork tenderloin, boring chicken breast.
I love it!! Plus I LOVE the Greek I am married to!!! :) He's too adorable!!
I have been regular follower of your blog for about 2 years now, and routinely use your recipes (especially when they involve brussel sprouts!!). I love Greek yoghurt too ... and like it in the morning with homemade granola and preserves. Yummy! I hope I win the giveaway but am not banking on it :o) It won't stop me from visiting every day or so. Thanks! Sarah
OK ,,, fave (quick) stuff to do with greek yogurt:
Mix plain greek yogurt with gorgonzola, spread on toasted crostini, top with dried fruit
Polenta topped with greek yogurt and basil pesto.
super fan, so it's hard to say
In addition to this snack, I also use greek yogurt to make salad dressings - tangy yet flavorful with the different spices I may add to it.
I like Greek yogurt as healthy substitute for high fat things like mayo and sour cream.
We often eat it for breakfast with some turkish nuts (in honey) or what is also lovely is greek yogurt with honey pomegranate and roasted poppy seeds...
My old oven used to run on the hot side and that is what I am used to. Have had trouble adapting to my new range even tho' it is spot on with the temperature :/
Greek yogurt is one of the best inventions EVER. My fave brand is NOOSA! My only complaint is that they only have 6 prime flavors!
margueritecore [at] gmail [dot] com