When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace.
- 1/2 cup butter, softened
- 1 cup honey
- 2 large eggs, room temperature
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Assorted fresh fruit and additional honey
- Chopped pistachios, optional
- Preheat oven to 350°. Grease a 9-in. cast-iron skillet.
- In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet.
- Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios.
- Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.
Test Kitchen tip The beauty of this cake is how delicious it is all on its own, but we do recognize that some folks just can’t imagine having a cake without frosting. If you’re in that camp, just spread some cream cheese frosting on the cooled cake.
1 slice: 248 calories, 9g fat (5g saturated fat), 53mg cholesterol, 257mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.
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