I saw this cake over at Smitten Kitchen yesterday and knew in an instant I’d be making it when I got home from work. Of course, SK only has one small child (still don’t know how she does all that cooking), and I came home to the end-of-the-day fray: both kids eating dinner, all of us trying to absorb everyone’s day. Questions, constant questions. Mommy can I help? (Yes, no, wait!). In our tiny (but at least open) kitchen, while Melisa is cleaning up the remnants of dinner and trying to have some semblance of adult conversation with me.
Sort of a typical, overly-optimistic (but charming?) “this will be a breeze!” miscalculation on my part to shoe-horn a cake-baking party into the evening.
That said, this really is a perfect “everyday cake;” it came together in about 20 minutes in one bowl (despite distractions). I love that it’s a one-layer cake, that I had almost all the ingredients on hand, and that it’s so easy to share. It’s accompanied with a brightly-flavored blackberry sauce (not pictured above, but made and very much enjoyed with the cake here), and it’s a cinch to make, too.
The flavor of the cake is subtle, and the sauce not absolutely necessary, though I found it added that something extra (it was so fresh and good I had it in my yogurt this morning, too). Plus, it makes a prettier presentation. You can substitute any other fruit sauce (there’s no stovetop; only a blender involved in making it).
My friend Kim wrote from France to tell me that she thinks of making a yogurt cake when she’s forgotten she has to bring a sweet to school or to a get-together, and has to pull something out of the hat at the last-minute. Sometimes she throws any on-hand fresh fruit into the cake as well.
Get the recipe over at SK — bon appetit!