The Real Food Dietitians · by Jessie Shafer★ 4.6
Mixed Berry Breakfast Cake (Made With Yogurt)
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 11%
CARBS 48G74% OF CAL
2G FIBER23G SUGAR23G OTHER
FAT 6G21% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A yogurt-based breakfast cake with berries and almonds, tender and moist. Sweet and nutty with berry flavor throughout. Served for breakfast, brunch, or as a snack.
mainamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ¾ cups gluten-free flour blend (can use all-purpose flour) (215 g)*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- ¾ cup siggi’s plain whole milk yogurt
- 2 large eggs
- ½ cup cane sugar
- ¼ cup milk of choice
- 2 teaspoons almond extract
- 2 cups fresh or frozen mixed berries
- 2 tablespoons cold or room temperature butter
- 2 tablespoons chopped whole or sliced almonds
- 2 tablespoons gluten-free flour blend (can use all-purpose flour)
- ¼ cup brown sugar
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 11%
CARBS 48G74% OF CAL
2G FIBER23G SUGAR23G OTHER
FAT 6G21% OF CAL
3G SAT3G 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
- 10m
- Sodium
- 262mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 36mg
- Calcium
- 71mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 262MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.