The easiest cake you've ever made even for those who claim that they can not bake. But, is not that the only thing that this cake has to offer. Beside of being easy, it is very moist, not cloyingly sweet, and the addition of summer stone fruits give it just a tad of tanginess, and making more pleasant to eat.
Yogurt-Olive Oil Cake With Farmer's Market Stone Fruits
Recipe adapted from Ju's Yogurt Cake (With Blueberry Sauce
makes 1 loaf
280 g all-purposed flour
3 tsp baking powder
1/2 tsp salt
250 ml nonfat Greek yogurt (I used TJ's)
135 ml good olive oil (not extra virgin)
170 g sugar
1 tsp vanilla extract
1 pluot, 1 peach, 3 small apricots, cut into sections
Preheat oven to 350 degrees F.
Grease a 9-inch loaf pan with butter, line the bottom and the side with parchment paper, grease the paper as well. Set aside
Sift all-purposed flour, baking powder, and salt onto a bowl. Set aside.
Using a hand whisk, mix yogurt and oil until well combine. Set aside.
Beat sugar and eggs using mixer until triple in volume, add vanilla extract, beat another 10 seconds, just to combine. Turn off the machine. Add flour to the bowl, fold using rubber spatula. Add yogurt mixture, fold gently. Pour the batter onto prepared pan. Arrange fruit sections on top. Bake for 35 to 45 minutes, or until cake tester inserted in the middle comes out clean. Cool in the pan for 5 - 10 minutes, lift off the paper, and transfer it onto cooling rack. Cool completely before serving.