Chilled Strawberry Rhubarb Soup
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.
Read MoreYogurt Cake
Drescription
This cake is one of our most versatile dessert recipes. You can dress it up in countless ways. Enjoy it with a simple dusting of powdered sugar and a cup of coffee, or pile it high with an array of toppings. At the height of summer, we love the classic combination of whipped cream, berries or grilled peaches, and a scoop of vanilla ice cream. Then, as colder weather arrives, pivot and try topping this cake with warm cinnamon apples and a drizzle of salted caramel sauce. For the holidays, serve it with a rum vanilla cranberry sauce.
Ingredients
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/3 cup canola or olive oil
- 3 large eggs, room temperature
- 1 cup plain greek yogurt
- 1-1/2 teaspoons vanilla extract
- whipped cream and fresh mixed berries, for topping
Directions
- Preheat oven to 350°. In a small bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, beat together sugar and oil until smooth, 2-3 minutes. Add eggs, 1 at a time, until incorporated. Stir in yogurt and vanilla extract. Gradually add dry ingredients into yogurt mixture until just combined.
- Pour batter into a greased a 9-in. round baking pan. Bake until a toothpick inserted in center of cake comes out clean, 30-35 minutes. Cool completely on a wire rack.
- Garnish with whipped cream and fresh berries if desired.
