This is such a favorite. I make the classic chocolate marble version, but also a wonderful lemon-blueberry version that V loves. Great breakfast cake, any time of day cake (as in compulsive snacking!)
July 2015—new version…Peach! Finely chop two peaches, sprinkle with 1 tbsp cinnamon. Add 1 tsp vanilla to cake mixture and stir in the peaches at the end. So good!
- 5 eggs
- 1 cup plain greek yogurt (2%)
- 3 cups of flour
- 2 tsp baking powder
- 1 1/2 cup sugar
- 1 cup butter
- 1/4 cup (or so) cocoa (more = more flavor)
- (for lemon blueberry version no cocoa, and 1 cup fresh or frozen blueberries and zest of 1 lemon)
- (for peach version no cocoa, add 1 tsp vanilla to cake, and finely chop two peaches and sprinkle them with 1 tbsp cinnamon.)
Preheat oven to 350 deg. Soften butter and beat in sugar with wooden spoon until smooth. Beat in eggs one at a time, then stir in yogurt. Add 1 cup flour and 1 tsp baking powder, blend in. Repeat. Then add last cup of flour. Place half of batter in sprayed bundt pan. To the remaining batter stir in cocoa and place on top of batter in pan. Swirl with knife to marble. Bake for about min at 350 deg. Test for doneness.
For Lemon-blueberry version omit cocoa. Add lemon zest after yogurt. When flour is all added stir in blueberries gently so they do not mush. And bake as above.
For peach version omit cocoa. Finely chop two peaches and sprinkle them with 1 tbsp cinnamon. Add 1 tsp vanilla to cake mixture and stir in the peaches at the end. So good!
From Andromahi ❤