Honey-Yogurt Pound Cake with Raspberries

by Hilary Gauntt on April 30, 2018

This is another great recipe from Alison Roman’s new cook book “Dining In”. She began her culinary career as a pastry chef, even though she had never considered herself a “dessert person”. She claims a great joy in her life is writing recipes for people who think they “can’t bake”, and this one would be a good start. You can make it in one bowl, and it is perfect to take to a friend as it is “born to travel.” Moist and not too sweet it’s great with a cup of coffee too. Freezes well!

Non-stick cooking spray or softened butter, for the pan

1 1/2 cups all purpose flour

2 tsp. baking powder

1 tsp. kosher salt

1/2 cup sugar

1/4 cup honey

3/4 cup whole-milk Greek yogurt

1/3 cup grapeseed or vegetable oil

2 large eggs

2 cups fresh raspberries, blackberries, or blueberries

Preheat the oven to 350 degrees. Prepare a 9 x 4-inch loaf pan with nonstick spray or grease with softened butter.

In a medium bowl, whisk the flour, baking powder, and salt together; set aside.

In a large bowl, whisk the sugar, honey, yogurt, oil, and eggs together. Using a spatula, gently fold in the dry ingredients until all the floury bits have disappeared (do not overmix -that’s how you get an enthusiastically domed pound cake, which we do not want), followed by the raspberries (try to evenly distribute without squashing them.)

Pour the batter into the prepared loaf pan and smooth the top. Bake, rotating halfway through, until the cake is golden brown, pulling away from the sides of the pan, and springs back when pressed in the center, 60 to 70 minutes. Let the cake cool completely before removing it from the pan,

Note: This cake can be baked 3 days ahead, wrapped in plastic wrap, and kept at room temperature.

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