MIXED BERRY GREEK YOGURT CAKE

Makes 2 loaf pans.

Moist, fluffy and extra delicious loaf cake loaded with fresh fruits!!!

Ingredients:

450g  all purpose flour

2 tsp. baking powder

¼ tsp. salt

2 cups sugar 

*1 cup sunflower oil

1 1/2 cups Greek yogurt

3  eggs

2 tsp. grated lemon zest

2 tsp. vanilla extract

2 cups cherries, blueberries, raspberries.

Directions:

Move an oven rack to the middle position and preheat oven to 350°F. Line two loaf pans with parchment paper and coat with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together oil, sugar, yogurt, eggs, zest, and vanilla.

Add the dry ingredients in 3 batches, whisking to incorporate after each addition.

Fold in the 2/3 of berries and stir until just incorporated.

Pour the batter into the prepared pans, top with the remaining berries and bake for 1 hour.

Remove from the oven and cool in the pan for 10 minutes.

Using a sharp knife, slice around the inside of the loaf pans to loosen the cake and flip out onto a wire rack set over a baking sheet.

Cool the cake completely.

NOTES : 1 cup = 180g.  When we measure with cups always use the same cup.

To keep the loaf cake fluffy, cover it with a kitchen towel, 5 minutes after taking it out of the oven, so that it retains its moisture and does not dry out. After it cools down, keep it in a container with a lid on.