Berry Almond Yogurt Cake

April 30, 2013

This cake is so pretty and fresh for spring. I love berries with cake anyway, so it's just an added bonus.

Serving Size: 8


1/2 cup almond meal
1 cup flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
1/2 cup plain yogurt
3 eggs
1/2 teaspoon almond extract
1/2 cup canola oil
1/2 cup fresh raspberry preserves
1 cup fresh blueberries
1 cup fresh raspberries


Preheat oven to 350 degrees. Butter a 9-inch cake pan and set aside. In a medium bowl, combine the almond meal, flour, baking powder, and salt, and set aside. Place the sugar in the bowl of an electric mixer and combine with the yogurt, eggs, and almond extract. Stir in the dry ingredients, and then add the canola oil. Stir until incorporated and pour the batter into the prepared pan.

Bake until the cake is golden and slightly pulling away from the sides of the pan, about 25 minutes. Cool 10 minutes in the pan before unmolding. Melt the preserves in a saucepan until spreadable, and spread on top of the cake. Rinse berries and pat dry. Arrange on top of preserves in any pattern you’d like. Let cool, and enjoy!

(Image and recipe from Jessica Comingore)


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