This cake, a riff on the Honey Yogurt Pound Cake with Raspberries from Dining In, by Alison Roman, is all-the-time appropriate, I’ve found. It’s just the sort of breakfast/brunch/dessert/snack cake that everyone needs in their back pocket. It’s a back-pocket cake to be sure. And call me crazy, but a sparkling, glittery, crunchy sugar crust is just as satisfying and delicious as a mile-high pile of sweetened butter (i.e. frosting), you know? Not that I have anything against cake frosting (clearly I do not). But I just think that the texture and crunch you can achieve from simply showering your cake with a generous layer of turbinado or Demerara sugar is so, so good. Addictive even. This Honey Yogurt Cake with Berries is simple and very unassuming – it travels well and somehow manages to go beautifully with just about anything with which you choose to serve it.
Preheat your oven to 350 degrees F. Spray a 9 X 4-inch loaf pan or an 8 x 8-inch square pan with non-stick spray or grease it with butter.
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