Posts Tagged ‘yogurt’

This is a great, every-day cake. The kind you can make on a whim, when you feel like having a simple  cake with your cup of tea. What I love about this recipe is that none of the ingredients are fancy. I almost always have everything I need on hand. Of course not the cherries, it happened that I had some fresh cherries in the fridge. So, I have used those, but you can use whatever berries or stone fruit you have in hand. It really doesn’t matter. Next time I am thinking of making this with fresh plums or apricots…hmmm …can’t wait to try!

The cake is moist, buttery, light and super delicious. And the aroma that fills your kitchen, and home, when the cake is in oven is amazing. Serve this with a cup of tea or coffee or as a  lovely simple dessert with some whipped cream or ice cream, whichever way you prefer. Enjoy!


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup plus 2 tbsp sugar, divided
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat yogurt mixed with 2 tbsp of milk
  • 1 teaspoon pure vanilla extract
  • 1 heaped cup pitted dark cherries, cut in halves


  • Preheat the oven to 350°F with rack in middle. Lightly butter a 9-inch cake pan.Set aside.
  • In a large mixing bowl, place the softened butter, sugars, and vanilla extract and beat until light and fluffy and the sugars have completely dissolved.
  • Add the eggs, one at a time, and beat well after each addition. 
  • At low-speed, mix in the flour mixture in three batches, alternating with the yogurt-milk mixture, beginning and ending with flour, and mixing until just combined.Transfer the cake batter to the prepared pan and smooth the top.
  • Scatter the cherries evenly over the top and sprinkle with remaining 2 tablespoons sugar.
  • Bake for about 60 minutes, or until risen, and cooked through.  A skewer inserted in the centre will come out clean when it is ready.  Remove from the oven and allow to cool completely before removing from the cake pan on to a serving dish.

We are having one of hottest summer on record this year, every other day there’s heat advisory. With that, my popsicle obsession also continues, only thing I want to eat is these pretty pops. In my opinion slurping on these beauties is best way to beat the scorching heat.

I have three-four different flavors of popsicle sitting in my freezer right now. This time I have experimented with some whole milk yogurt and strawberries.

Again this recipe is super simple to execute, it just blend and’s what I did..


  • 1 1/2 cups strawberries, hulled and cut in half
  • 2 tbsp honey
  • 1 tsp lime juice
  • 1 cup whole milk yogurt
  • 1 tsp vanilla essence
  • 2 tbsp honey
  • pinch of salt


  • In a blender, combine the strawberries, 2 tbsp of honey , lime juice and salt. Process until well blended and smooth.
  • Whisk honey, vanilla essence and yogurt together and keep it aside.
  • Layer the mixture of strawberry and yogurt in a popsicle molds until the molds are full.
  • Dip a knife into each mold and swirl slightly to combine the flavors together. Insert sticks when partially frozen and freeze until solid, preferably overnight.
  • To remove the popsicle from the mold, just run warm water around the mold and pull on the sticks to remove the pops. OR else Let the mold stand at room temperature for about 2-3 minutes and pull the sticks to unmold.