Double Berry Ribbon/Swirl Yogurt Pound ‘like‘ Cake

Name: Double Berry Ribbon/Swirl Yogurt Pound ‘like‘ Cake
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan (or 1/2 cup neutral oil, like canola); 3 ounces blackberries (about a scant 3/4 cup); 3 ounces raspberries (about a scant 3/4 cup); 1 1/4 cups plus 2 tablespoons sugar; 1 1/2 cups all-purpose flour; 1/2 teaspoon coarse salt; 1/4 teaspoon baking powder; 2 large eggs, lightly beaten; 1/2 teaspoon pure vanilla extract; 1/2 cup Greek Yogurt, room temperature; NOTE: I split the berry puree-batter mixes in half, using half of each for swirling into both layers of plain batter. I did this to make two cakes. Using all the berry purees in one cake is ideal, but either way is delicious!

Double Berry Ribbon/Swirl Yogurt Pound ‘like‘ Cake was pinched from <a href="http://parsleysagesweet.com/2011/08/08/berries-yogurt-flour-eggs-butter-vanilla-and-sugar/" target="_blank">parsleysagesweet.com.</a>

INGREDIENTS

•

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan (or 1/2 cup neutral oil, like canola)

•

3 ounces blackberries (about a scant 3/4 cup)

•

3 ounces raspberries (about a scant 3/4 cup)

•

1 1/4 cups plus 2 tablespoons sugar

•

1 1/2 cups all-purpose flour

•

1/2 teaspoon coarse salt

•

1/4 teaspoon baking powder

•

2 large eggs, lightly beaten

•

1/2 teaspoon pure vanilla extract

•

1/2 cup Greek Yogurt, room temperature

•

NOTE: I split the berry puree-batter mixes in half, using half of each for swirling into both layers of plain batter. I did this to make two cakes. Using all the berry purees in one cake is ideal, but either way is delicious!

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes