Friday, July 17, 2015

Berry Yogurt Cake


It's summertime which at my home means it's raspberry picking season. They come only for a few weeks a year and it's a wonderful delicious time.  They're only here for a few weeks, so I pick as many as humanly possible and then eat my body weight in raspberry goodness.  Occasionally I find ways to incorporate them into my recipes.
 























Berry Yogurt Cake

20 minutes of Prep
45-50 minutes of Bake time
12 Servings

·       2 Cups Flour
·       3/4 Nonfat Yogurt
·       1 Cup Granulated Sugar
·       1/4 Softened Butter
·       1 tsp. Baking Powder
·      1 tsp. Baking Soda
·       1/4 tsp. Salt
·       Non-Stick Pan Spray
·      1 tsp. Vanilla Extract
·      2 Eggs
·       1 Cup Raspberries
·       1 Peach, sliced
·       1/4 Cup Blueberries
·       2 Tbsp. Powdered Sugar

Make sure you have parchment paper too.

Preheat your oven to 350 degrees and spray a pie pan or a 9 by 9 pan with non-stick pan spray. Add a layer of parchment paper to the pie pan.  Then lightly spray down the parchment paper.



Take eggs, butter, and sugar and beat them for about 4-5 minutes.  It'll become super fluffy and light. Add vanilla extract and yogurt. Continue to beat for an additional 4-5 minutes.  In a separate bowl, combine flour, baking powder, baking soda, and salt. Slowly incorporate your dry ingredients into the egg and butter mixture.



Pour mixture on top of the parchment paper in your pie pan.  Begin to layer fruit into the pie pan.  I like to put the peaches first and then sprinkle berries over the top.



Bake for 45 minutes.  Pull out when it's lightly browned on top.




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