We were fortunate to spend part of last week on Cape Cod. It was a last minute vacation and our Airbnb hostess was kind enough to allow us to bring our puppy along. It was great to have an entire home to ourselves―one that was the right mix of cozy and rustic, in a neighborhood of friendly people. Tourist season is a few weeks away, so we were fortunate to feel welcomed and have large patches of the beaches to ourselves. We live in a quiet place, but the quiet of the ocean has its own unique sounds. The rhythmic undulation of the waves was as soothing as the sounds of seagulls and other island birds.
The house had a well equipped kitchen, which was good since we planned to eat in for most meals. Not much was open yet in the way of restaurants, and truth be told, the takeout seafood we ordered a couple of times was fresh but relatively flavorless. We’ve found that in many tourist locations, the food is often scaled back on flavor, perhaps because restauranteurs are accustomed to trying to please a wide variety of people.
We were there Easter Sunday and I made this Mixed Berry and Yogurt Cake for part of the celebration. This is a rich and moist cake as suitable for breakfast as it is for a fancy dessert. We used the last of our berries frozen from last summer but I plan to make it again and again with the fruits we are about to receive as we move toward summer. Try it. I know you’ll enjoy it.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Mixed Berry Yogurt Cake
Yield: 10 to 12 Servings
For the cake:
- 1 ¼ sticks unsalted butter, at room temperature, plus more for the baking pan
- 1 cup granulated sugar
- Finely grated zest of 2 unwaxed lemons
- ½ teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup plain Greek yogurt
- 1 ⅔ cups mixed berries (strawberries, blackberries, raspberries)
For the icing and serving:
- 1 ½ confectioners sugar
- 2 tablespoons lemon juice
- 2 cups mixed berries, as above
- Preheat oven to 350 degrees F. Butter an 8 ½ x 4 ½ x 2 ½ inch loaf pan and line the bottom with parchment paper.
- Beat the butter and sugar until pale and fluffy, then add the lemon zest and vanilla. Add the eggs, one at a time, beating well after each addition. Put 2 tablespoons of the flour in a bowl to toss with the raspberries later. Mix the remaining flour and baking powder together and fold this into the batter, alternating with spoonfuls of the yogurt.
- Toss the raspberries with the reserved flour. Put one-third of the batter into the loaf pan and add half the raspberries, spreading them evenly. Put another one-third of the batter on top, followed by the rest of the raspberries. Finish with the remaining batter.
- Bake for one hour and 15 minutes. A skewer a skewer inserted into the center of the cake should come out clean when the cake is ready.
- Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack and let stand until cold.
- Mix the confectioners’ sugar with the lemon juice until smooth. Spread it over the cake.
- Serve with fresh berries on the side.
- This recipe was slightly adapted from Simple by Diana Henry.
- This cake freezes well so consider doubling the recipe each time you prepare it.