stonefruit yogurt cake (+cornmeal/walnut streusel)

It has been a while since I posted a dessert recipe. Not that I don't bake desserts anymore, or that I don't eat them (event if I shouldn't). It's rather because I keep on baking the same desserts over and over. But this is a new recipe. So here I come again! This cake is wonderful. And so are all the recipes I tried so far from the book DIY Delicious, by Vanessa Barrington*, a must have cookbook if you are in a "do-it-yourself" or "do-it-from scratch" mood.

stonefruit yogurt cake (+cornmeal/walnut streusel)

1 ½ cup all purpose flour
½ cup yellow cornmeal
1 ½ ts baking powder
½ ts salt
½ ts baking soda
8 tbs butter, softened
½ cup granulated sugar
½ cup lightly packed brown sugar, divided
2 large eggs
1 ts vanilla extract
2/3 cup plain whole milk yogurt
3 cup sliced fresh or thawed plums, peaches, or other fruit
1 cup lightly toasted chopped nuts

1. Preheat oven to 350˚F.
2. Lightly butter and flour a 10” round cake pan.  A pan with a removable bottom works well.
3. In a small bowl, sift together flour, cornmeal, baking powder, salt, and baking soda.
4. In a large bowl, beat together the butter, granulated sugar,  1/4 cup of the brown sugar with a handheld mixer until creamy. 
5. Add the eggs and vanilla and mix to combine.
6. Add the dry ingredients and the yogurt to the sugar mixture in two additions, starting with the dry ingredients and ending with the yogurt. 
7. Fold in the fruit.
8. Pour the batter into the prepared pan.  
9. Mix together the nuts and remaining brown sugar and sprinkle over the top of the cake.
10. Bake in the middle shelf of the oven until the cake rises in the center and browns, and a toothpick inserted into the cake comes out clean, about 45 minutes. 
11. Cool completely before cutting and serving.

NB from the author: Wrap any leftovers well and store :
- at room temperature, for up to 2 days. 
- refrigerated, for 1 week
- frozen, for 1 month (table.etc: that's what I did with half a cake. I cut it in 4 pieces and wrapped them individually. It worked wonderfully! a good tip for refraining from eating more than you should!)

* Other recipes from the book that I like:
+ maple and mustard glazed root vegetables (p.35), 
savory spinach-cheese pie with olive oil crust (p.110)
fresh pasta with asparagus, homemade cheese, and lemon (p.115),
flour tortillas (p.136)
+ zucchini and mushroom quesadillas (p.139)
+ cornmeal, parmesan, and poppy seed crackers (p.172)
+ granola your way (p.175)  

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