Sometimes I just want to make cake... it’s a thing with me.
Mixed Berry Yogurt Cake with Sweet Milk Sauce, served with fresh whipped cream and more berries 😉
Very Berry Yogurt Sponge Cake with Sweet Milk Sauce
1 12oz can evaporated milk 1 14 oz can sweetened condensed milk 2 cups all purpose flour 1 1/3 cup granulated sugar ½ tbsp baking powder ½ tsp baking soda 1 tsp sea salt 1 5oz container Greek yogurt (full fat) 2 large eggs ½ cup canola oil (or any neutral flavor oil) 2 tsp vanilla extract 1 cup mixed berries (raspberries, blueberries, blackberries and strawberries halved) *Plus more berries for serving Fresh whipped cream (optional) Non-stick baking spray
Preheat oven to 350 degrees.
In a small bowl combine evaporated and sweetened condensed milk. Mix and set aside.
In a medium mixing bowl add flour, sugar, baking powder, baking soda and salt. Mix to blend. Reserve 3 tbsp of flour mixture for later use. Add yogurt, eggs, oil, vanilla extract and ½ cup of premixed sweetened milk and mix to combine. Separately, toss berries in reserved flour and fold into batter. Batter should be thick and smooth.
Spray and parchment line a 9-inch spring form pan. Spread batter evenly in pan and bake on the center rack of heated oven for approximately 55 minutes or cake is set and bounces back when touched and a wooden insert comes out clean. Cake will be nicely golden brown and risen. Remove from oven and cool ten minutes before releasing the spring-form. Finish cooling until room temperature.
Prior to serving, with the back of a wooden spoon and wood dowels, poke holes across the top of the cave, spaced apart. Drizzle cake generously with reserved sweet milk. Slice wedges and place in shallow serving bowls. Top with any remaining sauce and garnish with fresh whipped cream and extra berries as preferred.
~Serves eight to ten.
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