My talented friend Sarah over at The Chumsleys invited us to her place for lunch a couple of weeks ago. During the short time that I sat on Sarah’s couch and nursed Savanna, she disappeared into the kitchen and made this really awesome cake for us.
The cake was moist and delicious, and even better yet it was quick and easy to make. The original recipe came from Orangette. It’s a very versatile recipe. Sarah added frozen raspberries to hers. When I came home and tried the recipe the same night, I added frozen blueberries to mine. And in an effort to use less sugar, I reduce the sugar and added some applesauce. Here’s my version of the cake:
For the cake:
- 1/2 cup plain or vanilla yogurt
- 1/2 cup granulated sugar
- 1/2 cup applesauce
- 3 large eggs
- 1 1/2 cup unbleached all-purpose flour
- 2 tsp. baking powder
- 2 tsp. grated lemon zest
- 1/2 cup grapeseed oil
- 1 cup frozen blueberries
For the glaze:
- Juice from 2 lemons
- 1/4 cup powdered sugar
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan lined with parchment paper. Scatter blueberries on top of the batter.
Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.