I love this cake from the Reluctant Entertainer. First of all, it is a one bowl cake that is so easy to make; it really comes together in a matter of minutes. If you choose to serve it as part of a brunch (as I do), simply take your butter out of the refrigerator the night before and it will be the perfect consistency for creaming in the morning. The yogurt ensures that the cake is moist and flavorful. When raspberries are in season use them and you will have the perfect summery cake. I’ve also made this cake with blueberries as well and they are just as good. You can use just about any fresh fruit, just make sure it is perfectly ripe since the fruit is center stage with this cake. Enjoy!
RASPBERRY YOGURT CAKE
1/2 cup butter, at room temperature
1 cup sugar, plus 2 tablespoons, for the berries
1 1/2 cup plain yogurt
1 teaspoon. almond extract
2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups fresh raspberries, or fresh fruit of your choice
- Preheat oven to 350 degrees. Coat a 10-inch springform pan with non-stick cooking spray then set aside.
- Combine the butter, sugar, eggs, yogurt and almond extract in a large mixing mow. Beat with an electric mixer until just combined.
- Add in the flour, salt, baking powder and baking soda and use a rubber spatula to fold the dry ingredient into the batter until just combined.
- In a small bowl combined the berries with the remaining 2 tablespoons of sugar.
- Sprinkle the sugared raspberries over the top of the cake.
- Bake for 50 minutes, or until toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes before transferring to a cake plate.
Yields: 12 slices
Bread pudding is the oh so humble dish that is oh oh so good. I mean, who would think that a dish built around stale bread cubes could end up being so impressive. And bread pudding is just that; crusty bread that has been soaked in a rich egg and milk custard and baked. It can be made as is or you can make it fancy with the addition of fruit, chocolate or even nuts. You really can’t go wrong.
Bread pudding is one of my favorite ways to use up old bread. I am so lucky to have really good bread readily available here in Belgium. It tastes wonderful when it is still warm from the oven (which is how it is most often bought here). The bread is so good that it usually disappears before the end of the day but sometimes it doesn’t. And when it doesn’t bread pudding is on the menu for the next day.
I love combining fruit with chocolate so this bread pudding is one of my favorites to make. It can be served as either a dessert or a brunch dish. I’ve served it both ways and it has always been met with great appreciation around the table. Because the chocolate chips and raspberries are evenly distributed throughout the dish, you get a bit of their sweet and tangy goodness in every bite. It is really important to use fresh fruit; if raspberries aren’t in season strawberries or even bananas can be substituted. Just be sure to fold them in right before baking so their keep their texture and color.
RASPBERRY-CHOCOLATE CHIP BREAD PUDDING
1 day-old baguette, cut into 3/4-inch cubes
4 eggs, at room temperature
1/2 cup firmly packed light brown sugar
3/4 tsp. vanilla extract
Pinch of salt
4 cups milk
1 cup fresh raspberries
1/2 cup miniature chocolate chips
Confectioners’ sugar for dusting
- Lightly butter an 10 inch souffle dish. Add the bread cubes and spread them evenly throughout the dish.
- In a bowl, whisk together the eggs, brown sugar, vanilla and salt until well blended.
- Pour in the milk and whisk until combined.
- Pour the mixture over the bread cubes. Let stand for at least 1 hour or cover tightly with plastic wrap and refrigerate over night.
- When you are ready to proceed, preheat the oven to 350 degrees. If you have refrigerated the bread mixture overnight, allow it to sit for 20 minutes at room temperature before proceeding.
- Sprinkle the raspberries and chocolate chips over the top of the bread cubes and using a rubber spatula, gently fold them into the bread. You don’t want to break the berries but you do want them to be evenly distributed throughout the pudding.
- Place the baking dish in the oven and bake for 45 to 50 minutes or until a knife inserted in the center of the pudding comes out clean.
- Serve warm or at room temperature dusted with the confectioners’ sugar.