Yogurt Berry Cake(adapted from Orangette's blog, again. Thanks!)
1/2 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 cup canola oil
1/4 cup frozen berries, cut into small pieces, not thawed
3 tbsp. berry jam
2 tbsp. granulated sugar
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour and baking powder, mixing to just combine. Add the oil and stir to incorporate. Pour half the batter into a lightly greased 9-inch round spring form cake pan (I enclosed a circle of parchment paper in the bottom of the springform pan before greasing). Sprinkle the berry pieces onto the batter, top with the remainder of the batter. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 15 minutes; using a spatula gently separate the edges of the cake from the pan, then gently unlatch the springform, and turn the cake out onto a plate to finish cooling. When the cake is thoroughly cooled, flip it right side up onto another plate. Combine the rasberry jam and granulated sugar in a small saucepan, and heat just until it bubbles and thickens a little. The glaze will be a little gloppy, spread it carefully over the cake, and if serving immediately sprinkle it with a little powdered sugar for some extra panache. (If you're not serving it immediately, the sugar will absorb into the glaze and you won't be able to tell it was there--learned that one the hard way!) Then enjoy a delicious slice of this moist, tangy cake!
P.S. Here's the tupperware I caught on fire while trying to fit all the pasta/burgers/cake/cupcakes in the fridge--and not paying attention to exactly where I set things on the countertop in the process. It was kind of exciting for a second there.
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