H o hum. It's August now and there's absolutely nothing going on these days. It's extremely hot here and I'm sure it's the same for many of you. I'm going to try cooking an egg in my car today and maybe some popcorn. I'll update you on how that goes in my next post.
I come home after work, sweaty, dirty and sticky. Sticky from making sweet tea and spilling soda all over my legs. I wait tables at a cafe, and this is prime tourist season in Branson, so many people stop at the cafe to eat on their way to Branson, Missouri. I get out of work every night around eleven, exhausted and cranky. We have another two weeks of being busy, and then I think we'll slow down when school starts. Then I will be happier.
So I usually bake something after work, and that means lately I have been baking around midnight and one in the morning, which is nutty and I need to stop.
I baked this Lemon-Glazed Yogurt Cake the other night, and made a pluot sauce to go with it. It's pretty.
Mmm crunchy lemon edges.
I'm finally getting around to baking with some summer fruit! I've been buying peaches, plums, pluots, blackberries and blueberries. I have my eye on some cherries too.
I think pluots (a hybrid of plum and apricot) are my new favorite fruit. Do I dare say... they're better than plums? Because they are. They're sweeter and juicier. I might have to rename my blog to Sugar Pluot.
This yogurt cake is light, lemony and delicious, and pairs well with the honey-pluot sauce. You can eat the pluot sauce by the spoonful because it's so good!
I hope you have a good day! Eat some dessert for me.
Lemon-Glazed Yogurt Cake with Pluot Sauce
1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon meringue powder
1/4 teaspoon salt
1/2 cup oil
1/2 cup granulated sugar
2 large eggs
1 cup vanilla Greek yogurt
6 tablespoons confectioners' sugar
1 tablespoon lemon juice
1/8 teaspoon vanilla extract
1 1/4 cups coarsely chopped peeled ripe pluots
2 tablespoons granulated sugar
4 teaspoons honey
Preheat oven to 350 degrees F. Coat a (9-inch) loaf pan with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, meringue powder and salt. In a large mixing bowl, using a mixer on medium speed, beat oil, sugar and eggs for 2 minutes. Beat in yogurt until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined.
Place batter into loaf pan. Bake 35-40 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. Cool 20 minutes in pan.
In a small bowl, stir together confectioners' sugar, lemon juice and vanilla until well combined and smooth; poke holes into cake using a toothpick, and drizzle glaze over cake. When glaze is set, remove cake from pan and slice.
To make the pluot sauce, stir together pluot, sugar and honey in a small saucepan until well combined. Bring mixture to a boil over medium heat, whisking frequently, and continue to cook for 2 minutes. Chill sauce before serving with cake.
Makes 8 servings