Yogurt Berry Cake

I found this recipe from one of my favorite baking sites, Baking Bites. It’s just what I was looking for….something summery and fruity, that makes use of all the fresh berries available….(minus strawberries, because of allergies, but I’m sure they could be substituted).  It turned out fabulous!  This coming from someone who typically has little success with cakes.  I usually either over- bake them and the are too dry or I under-bake them and they collapse.  This one turned out perfect.  I did not have a tube pan as recommended in the post, so I just used a bundt pan and it worked out fine.    Next time I probably would mix in some more berries (blueberries and raspberries) into the batter.  A little more wouldn’t hurt and give it more of that tart berry taste.   I did use my own cream cheese frosting recipe and covered the cake vice just the top of the cake…..because why not?!   A sprinkling of fresh berries on top and it was ready to go!  I will be making this again this weekend for some guests.  (I like to give my recipes a test drive before I make them for company….learned that lesson the hard way.)

Here’s some pics of the cake.  Note the frosting application is far from perfect but that’s how we roll in this house.  My little helper is in the background licking his lips…..and the extra spatulas.  ; )

Here’s the frosting recipe:

1 stick of butter softened
1 8 oz bar of cream cheese softened
3 cups or so of powdered sugar
1 tsp vanilla

Cream butter and cream cheese in a mixer.  Add vanilla.  Slowly add powdered sugar to taste.  You can go up to five cups or so on the sugar, or less, depending on your taste.  I like to taste the cream cheese, and don’t like an overly sweet frosting, so I usually go for between 2 and 3 cups.  Just keep adding and testing to find what works for you.  They’ll be plenty of frosting to cover the entire cake and perhaps a little extra.


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