Berry Yogurt Cake

Ingredients

• About 1½ cups (about 7 ounces/200 g) mixed berries
• 1½ cups (204 g) all-purpose flour, plus 2 teaspoons if using fresh berries
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup (200 g) granulated sugar
• Finely grated zest of 1 lemon or lime (optional)
• ½ cup (about 115 g) very thick plain whole-milk Greek yogurt, at room temperature
• 3 large eggs, at room temperature
• 1 to 2 teaspoons rose water, to taste
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• ½ cup (120 ml) neutral oil
• ½ cup (60 g) confectioners’ sugar, for the optional glaze
• A little milk or freshly squeezed lemon or lime juice, for the optional glaze
• About 1 teaspoon strawberry powder or a drop of pink or red food coloring (optional)
• Fresh berries, for finishing (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter or spray a 9-inch loaf pan, dust it with flour, and line the bottom with parchment paper.
2. If using fresh berries, gently toss them with the extra 2 teaspoons flour. If using frozen berries, keep them frozen until needed. Set aside.
3. Whisk the flour, baking powder, and salt together in a medium bowl.
4. Put the sugar in a large bowl. If using citrus zest, finely grate it over the sugar and rub the two together with your fingertips until moist and fragrant.
5. Whisk in the yogurt, then add the eggs one at a time, whisking well after each. Whisk in the rose water, vanilla, and almond extract.
6. Gradually whisk in the neutral oil until the batter is smooth and glossy. Add the dry ingredients in two additions and stir only until the flour disappears.
7. Fold in about two-thirds of the berries with a flexible spatula. Scrape the batter into the prepared pan, smooth the top, and scatter the remaining berries over it.
8. Bake for 50 to 60 minutes, until the cake is golden, crowned and cracked, and a tester inserted in the center comes out clean. Tent loosely with foil if the top darkens too quickly.
9. Cool in the pan for 10 minutes, then run a thin knife around the sides, turn the cake out, remove the parchment, and cool completely on a rack.
10. For the optional glaze, stir the confectioners’ sugar with just enough milk or citrus juice to make a thick, pourable glaze. Tint with strawberry powder or food coloring if desired. Drizzle over the cooled cake and finish with fresh berries.