Yogurt Cake With Fresh Fruit
2 cups flour
1 1 / 2 c. teaspoon baking powder
1 / 3 cup expeller pressed canola oil, plus more than oiling the pan-European
1 / 2 teaspoon baking powder
1 cup fat-free yogurt
1 cup sugar
3 large eggs
1 / 2 teaspoon pure vanilla extract
1 / 2 teaspoon pure almond extract
1 / 4 teaspoon salt
2 cups fresh berries for garnish
Preheat oven to 350 degrees F. Oil a baking pan 9-inch and line the bottom with a circle of parchment paper. Oil on paper, too, set the pan aside.
In a medium bowl, whisk together flour, baking powder, baking powder and salt. In another bowl, whisk together yogurt, sugar, eggs, oil, almond extract and vanilla. Carefully mix the flour mixture to yogurt mixture just until blended and smooth.
Pour the batter into the prepared pan and bake for 45 minutes, or until pie is golden and the top has become a thin crust. The cake is just a business center, when you’re ready. Cake cool on a wire rack for 10 minutes, then remove the cake pan and remove parchment paper. Continue cooling rack. Slice and serve with berries.