Sunday, April 15, 2012

Yellow cake smothered in cream and berries #SundaySupper

Strawberries are coming into season, if not locally, at least in parts of this country that aren’t too far away. While there’s nothing wrong with plain berries, or berries topped with a cloud of whipped cream, sometimes you want something a little more substantial.

Like cake.

This yellow cake is the perfect foil for that cloud of whipped cream and fresh berries. And, as a bonus, it travels well. Bring the unfrosted cake, and top with whipped cream and berries when you serve. No worries about messing up frosting during transport.

For a slightly denser topping – and one with a little tang – use crème fraiche instead of whipped cream. Or combine the two – it’s really up to you.

And if you are a fan of frosting, of course you can do that, as well.

Yellow Cake with Berries

1 1/2 sticks butter at room temperature
1 cup sugar
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
2 teaspoons vanilla
2 eggs
3/4 cup plain yogurt

Preheat the oven to 350 degrees. Spray an 8-inch square pan with baking spray.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl, cream the remaining 1 1/2 sticks of butter and the sugar. Add the almond extract and vanilla; continue beating until it is incorporated.

Add the eggs one at a time, beating until they are thoroughly incorporated.

Add the flour in 3 additions, alternating with 2 additions of the yogurt. Mix until well combined.

Transfer the batter to the prepared pan and smooth the top.

Bake at 350 degrees until the cake springs back when touched, and a toothpick inserted in the center comes out clean, about 40 minutes. Remove the pan from the oven. Remove the cake from the pan, and cool completely on a wire rack.