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.
Honey Yogurt Cake with Berries
Natural Non-stick spray or butter for greasing the pan
1.5 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
½ cup sugar
½ cup honey
¾ cup plain full-fat yogurt Greek or not
2 tsp vanilla extract
1/3 cup canola or vegetable oil
2 cups mixed berries such as blackberry, blueberry or raspberry
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.
In a bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, whisk together the sugar, honey, yogurt, vanilla, oil, and eggs. Stir until well combined. Using a spatula, gently fold the dry ingredients into the wet, being careful not to overmix. Just go until the dry bits are all gone.
Fold in the berries. Pour the batter into your pan and bake, rotating halfway through, until golden brown – 55 to 60 minutes. Test with a knife or cake tester to check for doneness. We’re looking for golden brown and springy on top. Let the cake cook almost completely before removing it from the pan.