Monday, June 21, 2010
Finally summer is here, and it's so hot and muggy I'm not sure I'm so happy about the season change. If there's something I love about summer is fresh produce. Cherries, peaches, watermelons, loquats, apricots... I can't get enough of them.
For my labmate's birthday I wanted to make a cake with seasonal fruit. I was thinking of something light and more coffee cakey than anything else, since we were gonna eat it during our weekly lab meeting. After searching the net looking for a yogurt-fruit cake, I found a couple recipes that sort of convinced me, but not really. So I put my brains at work and invented my own recipe.
Soy yogurt, check. Mango, check. Peaches, check. All sweetened with some brown sugar and honey and topped with slivered almonds. Yum!
The recipe is crazy crazy easy and takes an hour baking included. Feel free to substitute the fruits or change the soy yogurt for regular one. You might need to add a tablespoon or two of flour because soy yogurt is more liquid than regular one.
1 1/2 cups all purpose flour
1/2 cup soy yogurt
3 tablespoons soy milk
1/2 cup brown sugar
1 tablespoon honey
1 stick unsalted butter
1 medium mango, cubed
2 medium peaches, cubed
1/2 cup slivered almonds
Preheat your oven to 350 F
Peel and cube the peaches and mango and set aside. In a bowl, cream the butter with the sugar and honey. Add the eggs one at a time and mix until combined. Mix in the soy yogurt and the milk (I added the milk after adding the flour because my batter seemed too dense, you can try not adding it if the batter seems runny). Coat the fruits with a tablespoon of flour, this prevents them from sinking in the batter. Add the rest of the flour to the batter and then mix in the fruit.
Pour the batter in a greased and floured 9-inch round pan and top with the almonds. Bake for 35 min or until a toothpick inserted in the middle of the cake comes out clean.