Don't be surprised if I keep bringing back recipes from foods we enjoyed during our family reunion.
Make no mistake, good food abounded during that time, and while I wasn't about to take time away from family to blog everything as we consumed it, I will rewind and share some favorites over the next few weeks...
Like this yogurt sheet cake (which I had made before, loved, and never got around to sharing...oops!) and birthday cake for my brother's little guy, Jesse. The little sweetie turned two while they were here and it was my absolute treat to be able to bake his cake.
A sheet cake was perfect for this event; I didn't want to spend the whole afternoon in the kitchen, yet still wanted something that felt festive.
This recipe comes together quickly, and the frosting is poured over the top and left to run down the sides in the true unhurried fashion of lazy summer cooking.
For the simple decoration, I cut a 'J' stencil out of cardboard, lay it on the cake and generously doused it with sprinkles.
The kids approved.
Pair this cake with any berry you like, whatever is gorgeous and ripe at the market or in your backyard. It was strawberry season in June and we were bringing home a flat of 6 pints from the market every day.
The ripest ones got whizzed into a coulis along with some vanilla sugar and the rest were sliced up and served alongside the cake.
I love this cake, not just for its simplicity, but for its tender crumb, too. No doubt the cake's moistness is a result of the two cups of yogurt, and the cake flour certainly contributes to its tenderness.
Thanks to Gourmet magazine for this recipe. Can we just take a moment for my favorite magazine, please? This cake was featured in the August 2009 issue (to date, my favorite issue).
Yogurt Sheet Cake
with sliced strawberries & strawberry coulis
Makes 1 9x13 sheet cake. Serves 12.
- 3 cups sifted cake flour (not self-rising; sift before measuring)
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, warmed in shell in warm water 10 minutes
- 2 cups well-stirred plain whole-milk yogurt (not Greek-style) at room temperature 30 minutes
- 3 cups confectioners sugar
- 3 tablespoons light corn syrup
- 1/2 cup heavy cream
- Scant 1/2 teaspoon pure vanilla extract
Method for Cake:
Preheat oven to 350°F with rack in middle. Butter a 9x13 cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess.
Sift together cake flour, baking powder, baking soda, and salt.
Beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, at medium speed. At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined. Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour.
Method for Frosting:
Stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
Put cake on a platter and spread icing on top in a thick layer, letting it run down sides. Let icing set at least 15 minutes.
Serve with plenty of fresh berries and a strawberry coulis.
Do ahead: Cake can be made and iced 1 day in advance. Cover and keep cool.
Master Your Muffins with Aimee Wimbush-Bourque of Simple Bites.
It's an honor to be featured!