This lightly sweet, fruit-packed yogurt-olive oil cake is great with your morning coffee or served with a scoop of ice cream and a few additional berries for dessert.
Ingredients
1½ c. + 2 Tbsp. All-Purpose Flour
½ c. Cornmeal
½ tsp. Kosher Salt
¼ tsp. Cinnamon
1 tsp. Baking Powder
½ tsp. Baking Soda
1 c. Plain Greek Yogurt (I use full-fat)
½ c. Extra Virgin Olive Oil
2 Eggs
½ c. Sugar
zest of 1 Lemon
1½ c. Raspberries
3 small Plums, quartered
Instructions
Preheat oven to 350°. Line the bottom of a springform pan with parchment and oil the sides.
In a large bowl, whisk together 1½ c. flour, cornmeal, salt, cinnamon, baking powder, and baking soda. In a medium bowl, whisk together yogurt, oil, eggs, sugar, and lemon zest. In a small bowl, toss the raspberries with the remaining 2 Tbsp. of flour.
Pour the wet ingredients into the dry ingredients and quickly combine until just combined. Gently fold in the raspberries in 2 additions. Transfer the batter to the prepared pan and spread evenly. Arrange the quartered plums in the batter, skin-side up.
Bake until a tester inserted in the center of the cake comes out clean, about 55 minutes. Cool on a rack for at least 15 minutes before slicing and serving.
Recipe by strawberryplum at http://www.strawberryplum.com/raspberry-plum-yogurt-olive-oil-cake/