If you need some ideas for Easter brunch, how about a tasty berry yogurt cake? Chef Fabiola Donnelly stopped by to share her recipe.
You'll find Fabi's recipe for Berry Yogurt Cake below and on her blog, Not Just Baked.
Berry Yogurt Cake
Enjoy this berry yogurt cake with fresh berries in the summer or use frozen berries when they are not in season for a sweeter, better berry flavor. This cake is perfect for brunch or a sweet treat with a cup of coffee or tea.
Makes 9 inch cake, about 8 servings
- 1 1/2 cups all purpose or whole wheat flour
- 1/4 cup sugar, I use organic cane sugar
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt salt
- 3 large eggs
- 1 1/2 cups plain yogurt, I use whole fat plain yogurt
- 1/2 cup unsalted butter, melted
- 1 large orange, lemon, or lime, zest and juice
- 1 1/4 cup fresh or frozen raspberries, blackberries, strawberries, or blueberries or a mixture of all them
Place oven rack in center of oven and preheat to 350 degrees. Spray a 9 inch cake pan with oil spray, or use a paper towel with oil to coat pan evenly. Line bottom of cake pan with parchment paper.
Place flour, sugar, baking soda, and salt in a large bowl, whisk to combine. Place eggs, yogurt, melted butter, and citrus zest and juice in a medium bowl, whisk using a fork to combine. Add egg mixture to flour mixture. Use a large spatula to carefully combine by folding into flour. Do not over mix, it can create a tough dense cake texture.
Add 1 cup berries to the cake batter, carefully fold in a couple of times. Pour batter into cake pan, and top cake with remaining 1/4 cup berries. Place in oven and bake for 50-55 minutes, or until golden brown and toothpick comes out clean from center.
Remove from oven and allow to cool for 10 minutes. Remove from cake pan and place on cooling rack for 10 minutes before slicing and serving.
Serve with fresh whipped cream, fresh berries, both, or simply as is! Dust top with powdered sugar if desired. Store leftovers in an airtight container in fridge for up to 3 days.