Hey there– Monday night we had tables full friends eating out under the maple trees. Several brought salads (I’ll send off the best shrimp pasta salad recipe soon!) and, of course, desserts. We took our sweet time talking and eating away out in the yard –and came in for cake, lots of cake! Here’s the one that I came from my kitchen. You just have to love all those berries with whipped cream. Mmmmm.
YOGURT CAKE WITH CREAM & BERRIES
1 1/4 cup flour
1/2 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 cup unflavored yogurt
4 tab. oil
1/4 cup milk
1 tsp. amaretto (or vanilla)
Stir together the flour, sugar, salt and baking powder. Then mix in the eggs, yogurt, oil milk and amaretto. Spoon it into a 9″ to 10″ cake pan or tart pan that has been sprayed with cooking spray. Bake it at 350 degrees for 25 to 30 minutes until it’s golden on top and firm to the touch. Let the cake cool before you take it from the pan and pile on all the cream and berries.
1 cup whipping cream (1/2 pint)
1 tsp. instant vanilla pudding mix
8 oz. cream cheese
1 tsp. vanilla
1/4 cup sugar
Beat the whipping cream with the teaspoon of instant vanilla pudding mix (it stabilizes the cream) and set it aside. Then with an electric mixer beat the cream cheese with the vanilla and sugar until it’s fluffy. Fold the whipped cream into the cream cheese mixture.
2 cups of your favorite berries
(I used strawberries, blueberries and black berries)
2 tab. sugar
If you have large strawberries cut them to nice little pieces. Mix all the berries with the sugar and let it sit for an hour or so in the fridge for the sugar to bring out the juices.
When you’re ready to serve it up, layer the whipped cream on the cooked cake and top with the berries. Pretty as a summer evening… Enjoy!