Midwest Kitchen: Spring Yogurt Cake

Midwest Kitchen: Spring Yogurt Cake

Okayyyy…so it’s not spring, but it is almost kinda technically spring right? Last week it was a whopping 55 good American degrees here in Minneapolis. Crazy right?? Well, now it’s 6 degrees and snowing like hell. Still, I want to feel like it’s spring. It’s spring next week, so I need to make it feel like it’s spring in my house.

This is my go-to recipe for feeling like spring, but you can use fresh or frozen berries, so it’s easy to use all year round. It also is incredibly moist, but not heavy, so it's a great dessert to follow up a heavy meal.

You will need:

  • 2 eggs
  • 1 ¼ cup plan unsweetened greek yogurt
  • 1 cup sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • ½ tsp vanilla extract
  • 8 ounces raspberries (fresh is great, frozen *not thawed* works great too)

Directions:

Preheat oven to 375 degrees. Mix, in a large bowl, yogurt, eggs, vanilla, and sugar. Add in the flour and baking powder and mix well. Grease a pie pan (my favorite way to bake this) or an 8x8 pan. Take half the raspberries and spread them in an even layer in the greased pan. Then, add the batter. Top with the other half of the berries.

Bake for 45 minutes, until a toothpick comes out clean. Cut and serve! It gets better with age, and I really mean that. Refrigerate it overnight before eating if you can.

What’s your go-to recipe for when you need to feel spring?

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