indigo pears

Yummy Yogurt Cake




- 2 eggs-
(1 cup) plain unsweetened yogurt
(1 cup) sugar [I used a scant cup....saved some to sprinkle over the top before baking]
(1/3 cup) vegetable oil
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract-
1-2 cups blueberries, blackberries or other fresh fruit (or frozen berries) [optional]
1/2 c sliced almonds [optional]

Preheat the oven to 350° F, line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, and oil. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Line the prepared pan with the fruit if you are using it...or you can add the fruit carefully after the batter is in the pan. Pour the batter into the prepared cake pan. Sprinkle the top with almonds and dust with sugar. Bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.



I found this recipe while reading through the earlier posts on Caroline's blog. She referred to a recipe from Chocolate Zucchini's blog. This cake is so easy, not overly sweet and good anytime day or night! LOL!