Seasons and Suppers · by Jennifer Maloney★ 5.0 (1)
Berry Yogurt Cake
NUTRITION · PER SERVING85M COOK
CAL 15%·PRO 11%
CARBS 45G59% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER29G TOTAL SUGAR
FAT 12G36% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist yogurt-based cake adaptable to any fruit, great for using up leftover or frozen berries. A simple, summery cake that works for any occasion.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1/2 cup salted butter (at room temperature)
- 1 cup granulated white sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla (omit if using vanilla yogurt)
- 1 1/2 cups all-purpose flour (spooned and levelled)
- 1 1/4 teaspoons baking powder
- Pinch salt
- 1/3 cup + 1 Tablespoon Greek yogurt (plain or vanilla-flavoured)
- 2 cups berries (blueberries, raspberries, blackberries and/or strawberries, fresh or frozen *see Note 1 below)
- 1 1/2 teaspoons all-purpose flour
- 1/4 cup white granulated sugar
At a glance
PER SERVING · TIME 85M
CAL 15%·PRO 11%
CARBS 45G59% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER29G TOTAL SUGAR
FAT 12G36% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 131mg
- Total sugar
- 29g
- Added sugar
- ≥26g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.