Ok, another yogurt cake. I could not help myself. Yum! The plums have been so nice this month and this is a perfect and lovely way to enjoy them. Great for breakfast, snacks, or dessert. I like this variation of yogurt cake to serve to guests--the overlapping plums on the top are so beautiful and look fancy, although it still is so simple to put together. Be sure to really pack in the plums on the top. Umm--I want a latte and slice right now! Continue for recipe.
1 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
pinch of salt
1 cup granulated sugar
1/2 cup plain whole-milk yogurt
3 large eggs
1/2 t vanilla (optional)
1/2 cup canola oil
1/2 t almond extract + sliced plums--overlap on top (pack them in)
can sub ground almonds for part of the flour if wanted; sprinkle with a little brown sugar
2 tsp. grated lemon/orange zest (from 1-2 lemons/oranges) + 2 cups blueberries tossed in a T of flour
For the glaze:
Juice from 2 lemons/oranges
1/4 cup powdered sugar
Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x2 round cake pan (or use a 8 1/2 x 4 1/2 loaf pan).
Whisk together the flour, baking powder and salt.
In another bowl, rub the zest(if using) into the sugar with your fingertips until the sugar is moist and fragrant.
Add the yogurt, eggs, and vanilla to the sugar and mix until well blended.
Add the dry ingredients, mixing until just combined.
Add the oil, and stir until smooth.
Add fruit, if using.
Bake for 40-45 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
Wednesday, September 10, 2008