Ingredients
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1 cup all-purpose flour
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1/3 cup sugar
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup plain yogurt
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2 tablespoons butter, melted
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1 teaspoon almond extract
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3 tablespoons brown sugar
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1 cup mixed berry, unsweetened (Either fresh or frozen.)
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1/2 cup confectioners' sugar
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1 teaspoon milk
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1 egg
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1 tablespoon sliced almonds
Instructions
- Preheat oven to 350 degrees. Spray an 8-inch round or 8-inch square baking pan with cooking spray and set aside.
- In a medium mixing bowl, combine the flour through salt.
- In a measuring cup or blender container, combine the egg, yogurt, melted butter and vanilla. Whisk or pulse to combine the ingredients.
- Pour the wet ingredients into the flour mixture and mix to combine. Spoon about 2/3's of batter into prepared pan. Mix the berries with the brown sugar and spoon over batter. Top the berries with remaining batter and sprinkle with sliced almonds.
- Place in preheated oven and bake for 35 to 40 minutes or until cake springs back when lightly touched. Cool for 10 minutes.
- While cake cools, prepare the glaze and then drizzle over cooled cake. Serve warm or at room temperature.
- Please note: If using frozen berries do not defrost.
- Gluten Free Notes: Use 3/4 cup plus 2 tablespoons gluten free all-purpose flour blend, 2 tablespoons modified tapioca starch and add 1/2 teaspoon xanthan gum. The gluten free version may require a few tablespoons milk to be added to the batter. Use your best judgement.