I made this cake as an experiment… to see if I could incorporate some of my Epicure Summer Berry Dip Mix into a cake.
In the end, I should have added more Summer Berry and also found a very moist and very easy one-bowl cake recipe… and since it uses yogurt and olive oil instead of butter or other oils, I’m going out on a very, very long and shaky limb and calling it a slightly healthier dessert. I’m creative like that.
Yogurt & Olive Oil Cake
Adapted from theKitchn
- 1 1/2 cups plain yogurt (I used organic 2%)
- 2/3 cups extra virgin olive oil
- 1 1/4 cups white sugar
- 3 eggs
- 1 tsp pure vanilla extract
- 3 tbsp (but should probably use double) Epicure Selections Summer Berry Dip Mix
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- pinch of freshly ground nutmeg
Prepare a 9″ springform pan by greasing it (or spraying with non-stick spray) and lining the bottom with parchment paper. In a large mixing bowl, whisk together the yogurt, oil, sugar, eggs, vanilla and dip mix (can substitute any flavour here… a couple tbsp of lemon or orange zest would be awesome, as would just mixing it up with a flavoured yogurt… if doing that though, you may want to cut down on the sugar slightly) until well beaten and smooth. Add in the flour, baking powder, baking soda, salt and nutmeg and whisk gently until mixed and no lumps remain. Pour batter into the prepared pan and bake at 350 degrees for 45-50 minutes or until done.
My cake was probably a minute or two overbaked, but it was far from dry. Allow it to cool for 10 minutes in the pan and then remove the sides and allow to cool completely on a wire rack.
This makes a nice, thick cake and it really seems to get moister and moister as long as it is left at room temperature and well wrapped. We enjoyed it with some vanilla frozen yogurt the first day and just as ‘hand food’ after that. With the berries added in, this would be a fabulous cake to showcase some fresh berries as a topping… mmm!