Makes: 1 Cake
There's something about cooking with yogurt that adds a decadence to ordinary things, and nothing like cooking with fresh, ripe berries. I use plain Maia Yogurt in my cooking because it has a great high protein content, zero added sugar, fiber, and is made locally! Great for entertaining, though don't expect to have any leftovers. Excellent served with a scoop of vanilla ice cream.
unsalted butter, room temperature, plus more for pan
3 oz or 3/4 cup
3 oz or 3/4 cup
1 1/4 plus 2 tablespoons
1 1/2 cups
large eggs lightly beaten
pure vanilla extract
1 6 oz cup
Plain Maia Yogurt
1. Preheat oven to 350 degrees. Lightly butter 9 x 5" loaf pan and line with parchment, leaving a 2" overhang on all sides; butter parchment.
2. In a food processor, puree blackberries with 1 tablespoon sugar. Wipe out processor and puree raspberries with 1 tablespoon sugar. Pour/scrape into separate bowls and set aside (you can strain them into the bowls if you don't like the light bit of seeds that do not break down).
3. In a medium bowl, whisk together four, salt, and baking powder.
4. In a large bowl using an electric mixer, beat together butter and the remaining sugar (1 1/4 cups) until light and fluffy, about 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with Maia Yogurt, beginning and ending with flour mixture.
5. Stir 2-3 tablespoons of the cake batter into each of the bowls with the berry purees until uniform. Pour half of the plain batter into the pan, and dot with 1/2 the blackberry puree-batter mix and 1/2 of the raspberry puree-batter mix. It will seem like it takes over all of the plain cake batter, but don't worry, it's supposed to look this way. Swirl/marble lightly using a knife or skewer. Repeat with remaining batter and puree-batter mixes, and again swirl together, making sure the knife/skewer reaches all the way down to the bottom for a full marble.
6. Bake until golden brown and toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes. Let cool in pan 30 minutes. Lift cake out of pan and place on serving plate, and let the cake cool completely before slicing.
via Parsley, Sage, Desserts and Line Drives