a stone fruit yogurt cake

you could say that i was in the mood for making a massive loaf cake.  rather than make 2 cakes in 2 separate loaf pans, i used my 5×12 inch bread pan.  i decided to layer the bottom of the cake with sliced apricots, pluots and peaches.  kind of like making a tea cake version of a tarte tatin, except that the large hump on the top side of the cake rather foiled my plans when i flipped the cake over. i think in the future,  i’ll either fold the fruit directly into the batter or place it on top.  you live and you learn.

this time around i started with dorie greenspan’s recipe for yogurt cake.  it is similar to the other yogurt cakes i’ve made in the past with the key exception that she recommends using ground almonds for about 1/3 of the normal flour content.  lacking almonds on hand to ground, i used finely ground almond flour (for making macarons) instead.  i thought it resulted in a tighter and more compact crumb.

A Stone Fruit Yogurt Cake
(makes one 12 inch loaf; halve for a more normal sized loaf)

AP Flour 2 cups
Almond Flour 1 cup
Baking powder 1 tbsp
Salt 1 tsp
Sugar 1 ½ cups
Plain yogurt 1 cup
Eggs 3 large ones
Vanilla 1 tsp
Canola Oil 1 cup
Stone Fruit (peaches, apricots, plums, pluots) 3 medium sized fruits, washed, sliced and pitted
  1. Preheat oven to 350ºF.  Butter and flour loaf pan.  If you intend on putting fruit on the bottom of your cake, i’d recommend lining the bottom of your pan with parchment paper (which i neglected to do, resulting in some of the fruits sticking to the pan when removed).
  2. *Whisk together flour, almond flour, baking powder, salt and sugar.
  3. Add in yogurt, eggs, vanilla, and canola oil.  Mix by hand or on lowest mixer speed until well combined.
  4. *If you intend on layering the bottom of your pan with fruit, i’d recommend placing the fruit in first before starting your cake batter.  If you want the fruit in the batter, I’d toss the fruit with a bit of flour (just to coat it), and then gently fold into your batter.  You can also place the sliced fruit on top of the batter after pouring it into the pan — though my guess is that some of it will likely sink into the batter.
  5. Pour batter into pan and bake for 1 hour (a regular sized loaf will take 10 minutes or so less time).  When the cake is ready, you will notice that the sides of the cake have come away from the sides of the pan.
  6. Remove from oven and wait 5 minutes before unmolding to cool on rack.

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