Coffee With Me

Posted By Melissa on April 29, 2010

I love trying new recipes. Especially desserts. Especially desserts from Smitten Kitchen. They always come out so good! When I saw her recipe for this Lime Yogurt Cake I just had to give it a try. It looked good and sounded unusual.

Of course, once again, dessert from Smitten Kitchen was a hit. I could have eaten the whole thing for dinner! I made it for a coffee brunch and everyone loved it. It’s definitely a keeper recipe for me!

Doesn’t it look good??? After I finished making the blackberry sauce, I strained it right over the cake. I was surprised by how much sauce it made!

Here’s a closer look. The cake was fluffy and moist and all that lime was perfect!

Let me know if you make it. I did make two changes. I used a 10″ springform pan (and it was done cooking in 30 minutes) because that is what I had. Also my blackberries had been in the fridge already. So after I made the sauce I poured it into the strainer holding the strainer right over the cake. Here’s the recipe:

Lime Yogurt Cake with Blackberry Sauce

Cake
1 cup whole milk plain unsweetened yogurt (this is the ideal; however, I had success with 2% Greek yogurt)
1/3 cup vegetable oil (olive oil works as well, for a slightly different flavor profile)
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Sauce
12 ounces fresh blackberries (frozen should work as well, but you should start with half the water)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lime juice

Make the cake: Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil (I used a butter and flour spray out of habit, which works as well) and line the bottom with parchment paper if the pan is not springform.

In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

Make sauce: Combine blackberries, water, sugar and lime juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold.

I’ve linked up with Strut Your Stuff and Ultimate Recipe Swap.

Category: Cooking