Simple Yogurt Cake with Fresh Berries


This versatile cake makes a perfect refreshing summer dessert. Add freshly grated lemon zest for a hint of lemon and serve with all types of berries.

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain nonfat yogurt
1 cup cane sugar
2 large eggs + 1 egg white
1/3 cup expeller-pressed canola oil, plus more for oiling the pan
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 cups fresh berries for garnish

Directions:

Preheat oven to 350º F. Oil a 9-inch cake pan, then line the bottom with a circle of parchment paper. Oil the paper, too; set the pan aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together yogurt, sugar, eggs, oil, almond extract, and vanilla extract. Gently whisk flour mixture into yogurt mixture just until blended and smooth.

Pour batter into prepared pan for 45 minutes, or until cake is golden brown and top has formed a thin crust. The cake should be just firm in the center when done. Cool cake on a wire rack for 10 minutes, then remove cake from pan and peel off parchment paper. Continue cooling on a rack. Slice and serve with berries.

Serves 8

Sensibalance Food BAR Amounts- 4 carbohydrates, 2 fat, and 1 protein