Here’s a simple and delicious recipe for a yogurt and fruit breakfast cake that you can bake for breakfast:
Yogurt and Fruit Breakfast Cake
Ingredients:
1 cup plain yogurt (125 g)
2 cups sugar (use the yogurt cup to measure)
3 cups all-purpose flour
1/2 cup vegetable oil
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
A pinch of salt
1 cup fresh or frozen berries (such as blueberries, raspberries, or strawberries), or any fruit of your choice
Instructions:
Preheat the oven:
Preheat your oven to 350°F (180°C).
Prepare the baking pan:
Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
Mix wet ingredients:
In a large bowl, combine the yogurt, sugar, and eggs. Mix well until smooth and creamy.
Add dry ingredients:
Add the flour, baking powder, and a pinch of salt to the bowl. Mix until just combined.
Incorporate oil and vanilla:
Add the vegetable oil and vanilla extract to the batter. Mix until smooth and well combined.
Add the fruit:
Gently fold in the berries or chopped fruit of your choice. If using frozen berries, no need to thaw them; just fold them in gently.
Pour the batter:
Pour the batter into the prepared cake pan and spread it evenly.
Bake:
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly, cover it with aluminum foil halfway through baking.
Cool:
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve:
Serve the cake warm or at room temperature. It’s perfect on its own or with a dollop of yogurt or a drizzle of honey.
Enjoy this delightful and easy-to-make breakfast cake with your morning coffee or tea!