Recipe: Honey & Yogurt Cake

This cake is perfect for a Sunday brunch. It’s not too sweet and can be made savory with by swapping just a few ingredients. The base is simple: yogurt, honey and olive oil. Use your finest honey and olive oil since those shine the brightest. The tangy yogurt balances the sweetness from the honey and the crumb is moist and light. I added thawed, semi-dried green figs from Trader Joe’s, which gave a gentle crunch to each bite. Try this recipe with thyme, rosemary or sage – or serve with jam or fresh fruit. Just be prepared to love it. Enjoy and happy baking!

Honey & Yogurt Cake
Adapted from a recipe at The Kitchn
8 to 12 servings

1 cup plain yogurt (regular or Greek)
⅔ cup honey
⅔ cup olive oil
3 large eggs
1½ cups flour
½ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
½ cup coarsely chopped fresh or dried figs
Jam or fresh fruit, for serving (optional)

• Preheat the oven to 325 degrees. Grease a 9-inch cake pan with nonstick spray line the bottom with parchment paper.

• In a large bowl, whisk together the yogurt, honey and olive oil. Whisk in the eggs, then use a rubber spatula to gently fold in the flour, baking powder, baking soda and salt.

• Pour the batter into the pan and sprinkle the figs over the top. Bake 40 to 50 minutes, until golden and a knife inserted into the center (avoid poking the figs) comes out clean or with a few crumbs attached.

• Let cool at least 10 minutes before removing from the pan. Serve warm or at room temperature with jam or fresh fruit, if desired.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings.