Receta Summer Berry Cake...
I kid you not...this is the best dang cake I've had in forever...seriously scrumptious...you must make this cake for your next soiree...or just for the heck of it...it's not sugar free, nor low-cal, or on anyone's diet...but it is made with yogurt and lemons (that should count for something!) and is filled with sweet, fresh berries that will light up your life. I promise.
The mister, who's disposition on any given day is rather lackluster, stormed into the nerve center (the kitchen) and dropped his paperwork a few inches shy of the table...he transports this same (I'm sure it's the same) stuff daily to and from the office...much like the "C-" student who carts his backpack to school and back each day, never once opening it to retrieve his assignments...anyway, back to my point, the mister drops everything on the floor, then he starts in with lots of wailing and gnashing of teeth about how he's had a crappy day, fist-pumping about idiots at the gas station and something about the homeless person who lives outside Global Headquarters and then, in mid-sentence, he stopped...he spied the cake.
Summer Berry Cake in all it's glory was no match for the mister...he downed three pieces before I could get out the words, "You'll ruin your dinner and pick up that mess!" Well, fat chance of that...he still managed to eat dinner and then another piece of cake afterwards...I rescued the remains, wrapped it tightly in plastic wrap and hid them in the back of the refrigerator for ME! The batter is incredibly thick, giving this cake a poundcake-like texture - very dense with a moist crumb and it's sweet-tangy from the Greek yogurt - you can use regular yogurt but why? Two cups or so of fresh berries...I used about 3/4 cup of raspberries, 1/2 cup of blueberries and a 1 1/4 cups of cut up strawberries - any berries will work, and you could use all of the same kind of berries but it's so much better to have the mix. After it's baked and cooled a glaze is drizzled over the top...it's almost TOO good and definitely worthy of FIVE dangs...I can attest to the coma.
- Summer Berry Cake ~ Adapted From A Spicy Perspective and My Family Recipe
- 1 cup butter, softened
- 2 1/2 cups sugar
- 3 large eggs
- 3 tablespoons lemon juice, divided
- zest from 1 lemon
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz. vanilla flavored Greek yogurt or regular vanilla flavored yogurt
- 1 cup powdered sugar
- 2 cups fresh berries (strawberries, hulled, stems removed and cut into small pieces, raspberries, blueberries, blackberries all work great)
Preheat oven to 325 degrees. Grease and flour a Bundt pan. In a small bowl combine flour, baking soda, baking powder and salt. Whisk in zest and set aside.
In the bowl of an electric mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time. Stir in 1 tablespoon of lemon juice. Alternate adding the flour mixture and yogurt, mixing just until incorporated, beginning and ending with flour mixture. Gently fold in berries.
Spoon batter into prepared pan and bake for 60 minutes or until toothpick inserted in the center comes out clean and dry. Allow cake to cool in pan for ten minutes then turn out onto wire rack to cool completely. Once cooled, whisk together the remaining 2 tablespoons of lemon juice and powdered sugar to make the glaze. Drizzle glaze over top and sides of cake. Keep any leftover cake in the refrigerator, but I doubt you'll have leftovers! Serves 10.
"Laughter is the best seasoning there is." ~ Barbara Kafka
One year ago: Orange-Berry Muffins
Two years ago: Peanut Butter Cupcakes With Chocolate Ganache Icing