Michelle shared this easy Yogurt Cake recipe in the last kitchen of South Arm Older Adults Cooking Club.
This is a great recipe for summer with the abundance of fruits. You can use any berries, stone fruits like peaches, nectarines, cherries and even fall fruits like apple and pear (just dice them small).
1 cup plain yogurt
1 cup sugar
pinch of salt
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
zest of 1 lemon
fruit to top cake (raspberries, blueberries, cherries, small diced apples or pears,etc)
1 x 500ml container heavy cream
1 to 2 tablespoons icing sugar
1/2 teaspoon vanilla
Source: adapted from Lunch in Paris
Preheat oven to 350 degrees. Combine yogurt, sugar, salt and vanilla in a medium bowl.Whisk oil into yogurt mixture in a steady stream.Add eggs, one at at time.
We just combined all the ingredients above and whisk to combine.
In a separate bowl, whisk together flour, baking powder, baking soda and lemon zest.
Add liquid ingredients to the dry ingredients and stir until just mixed.
Pour into a 10″ round oiled and lined cake pan, or 9″ square pan.
Top with fresh fruit of your choice, sprinkle with 1 to 2 teaspoons of additional granulated sugar if desired.
Bake for 45 minutes.
To make the whipped cream, whip cream with a hand mixer until thickens and soft peaks begin to form. Quickly add in sugar and vanilla.Serve immediately or store in the fridge, covered for up to 2 days. Re-whisk if necessary.