This recipe is my back pocket, never-fails-even-if-I’m-multi-taking-and-fudge-the-measurements kind of cake. I always seem to be making it when I’m in a rush and despite my best efforts to mess it up, it always turns out exactly how it’s supposed to! It’s magic. The yogurt and olive oil makes this cake moist enough to sit on your counter for days without drying out (not that it will last that long).
You can tweak it to fit your needs. I’ve subbed buttermilk, kefir, and sour cream for the yogurt and it’s still been tasty. I’ve made this with rhubarb in the spring, berries in the summer, and stone fruit as summer starts to fade into fall. I’ve done an upside down version in the winter with cross sections of citrus at the bottom of the pan. It’s completely customizable!
I’m sharing it this week because I think you should make it for the 4th of July with strawberries and blueberries and top it with a fat dollop of homemade whipped cream. Like I mentioned, it’s a moist batter, which means that you can make it the day before.
The only thing to be aware of with this cake is that it takes longer than you might think to bake. It will differ depending on the oven you use, but in my experience it takes at least an hour to fully bake. Be patient, stay the course and rotate the cake every so often as it bakes if your oven heats unevenly (most do). Otherwise enjoy! Let me know if you make it!
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