We’ve had a spate of cool, drizzly, grey days. The sort that act as a reminder that the long days and warm nights of the middle months are beginning to shorten and Autumn with its crisp apples and steamy teas and roasted root vegetables is really not so far away. I’d say it has been unseasonably cool for Summer – for August – but that would assume that I have any sort of handle on the weather patterns in North Carolina, a state which I have come to learn has daily – if not hourly – seasons.
It was enough to spend the weekend hibernating inside with the Honey, catching up on our tv “stories” and looking after a slow-braising beef pot-roast, a dish that my grandmother taught me to make, without ever writing down a recipe.
Her loose, comfortable style in the kitchen – cooking by taste and smell and feel – influences every savory dish I make. It’s the thing I love best about home cooking: complete freedom to experiment. To play with new ingredients.
Chobani recently sent us a sampling of their Greek yogurt – a big, ice-packed box arrived on our doorstep a few weeks ago much to my delight – and I’ve been playing and developing some new recipes, both savory and sweet.
These little Raspberry Yogurt Cakes came out of that experimentation and are packed with delicate red raspberries, a hint of lemon and the sweet tang of Greek yogurt. Though I baked them in muffin cups, I’m calling these cakes because of their flatter tops and dense, moist texture. Name aside, they are still certainly appropriate as a sweet breakfast treat, as dessert always seems to be.
A special thanks to Chobani for providing us with the samples of their Greek yogurt used in this recipe.Print
A recipe for Raspberry Yogurt Cakes packed with delicate red raspberries, a hint of lemon and the sweet tang of Greek yogurt.
- 8 tbsp (1/2 cup) unsalted butter, cut into pieces
- 1 cup refined sugar
- 1/2 cup (packed) light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup plain fat-free Greek yogurt
- 1/4 cup unsweetened vanilla almond milk
- zest of 1 lemon
- 2 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 pints fresh raspberries
- Preheat the oven to 350 degrees.
- In a stand-up mixer with the paddle attachment on, cream together the butter and the sugars, mixing for about a minute or two on high-speed. Turn the mixer down to low-speed, and with the mixer running, add the eggs, one at a time, then the vanilla, yogurt, almond milk and lemon zest until fully incorporated. Turn the mixer off.
- Meanwhile, sift together the flour, baking powder, baking soda and salt until well-mixed. With the mixer on low-speed, add the flour mixture, a bit at a time, until just incorporated. Be sure not to over mix. Turn the mixer off, and using a spatula, give the batter a quick stir. Gently fold in the raspberries.
- Spoon the batter into prepared muffin tins, filling each cup about 3/4 full. Bake for 20-25 minutes until a cake-tester inserted into the middle of each muffins comes out clean. Remove from the oven and let cool on baking racks. Serve warm or at room temperature.