I have been gently reminded that I’m supposed to be posting recipes to this thing!
This is an excellent cake for using up fruit when you’ve gone a little crazy at the farmer’s market. It’s fast, relatively healthy, and really delicious.
1 1/2 cups white whole wheat flour, or any combination of flours
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/3 cup plain whole-milk yogurt
2 cups whole berries or chopped fresh fruit
1 1/3 c sugar, I use Florida evaporated cane juice
3 large eggs
1/2 cup vegetable oil or melted butter
Preheat the oven to 350 degrees F. Grease and flour 2 8 ½ inch round cake pan.
Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, sugar, and the eggs. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pans, top with fruit, and bake for about 40 to 45 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Our favorite is lemon-blueberry. Drop spoons full of lemon curd over batter, scatter a cup of berries over, and make a simple crumble topping. You can also add lemon juice and lemon rind to batter.
Blackberry-almond. Add 1/2 tsp almond extract, or substitute 1/3 c amaretto for 1/3 c yogurt. Drop a cup of blackberries and 1/3 c sliced or chopped almonds over cake batter. Top with crumble topping or leave plain.
Peach-Vanilla. Add a full teaspoon of vanilla extract to batter, preferably vanilla bean paste. Top with chopped peaches and a sprinkling of coarse sugar.
Any fruit can also be combined with homemade preserves! Drop spoons of homemade preserves or fruit butters on top of the batter, drop fruit on top, and then top with crumble.
An excellent crumble can be made with granola! Mix the granola with a little flour and cold butter and drop on top of fruit.