A cake that doesn’t require any electric mixer and almost no equipment and can be made in less than an hour. Oh, and it’s the perfect cake to toss any berry you have on hand or leftover. The first time I made this, I literally just tossed a random array of berries I had- a few from one container, a few from another.
3/4cup (150g) + 1 tablespoon (12g)white sugar, the tablespoon is for sprinkling on top- you can also use turbinado!
4tablespoons (2 oz)unsalted butter
¼cup (60g)plain skyr or greek yogurt (1% or higher fat)
zest of 1orange
Preheat oven to 350. Prepare a 8'' or 9'' cake pan by spraying with oil or rubbing the pan with butter. Set aside.
Brown butter: Place butter in small sauce pan over low to medium heat and let sit, rotating pan occasionally, until brown. Once brown, pour into a large bowl (eventually everything will go in here, so make the bowl big).*You can do this while doing steps 3-4 if you've done this before and feel experienced, otherwise do steps 3 and 4 first and then return to this one.*Some more details if you've never browned butter before: The butter will go in steps- first it will just melt and smell like movie popcorn butter, then it will begin to foam and you'll see lots of white bubbles. Then it will begin to darken and you'll start to see brown specks. After that, it will burn and turn very dark, almost black (not ideal). It usually takes about 5ish minutes to brown over medium heat, but it's highly dependent on your butter and stovetop. Once it's fully melted and at the movie popcorn stage, reduce your heat to low medium and watch carefully, as it can go from brown to burnt quickly. If you're unsure, swirl the pan around to see if you see any brown specks. It can also be easier to identify if you pour the butter into a clear or white bowl. You can also pour it back into the pan if you don't see any specks.
Prepare dry ingredients: Place flours, baking powder, and salt in one bowl.
Add sugar to large bowl with browned butter. Whisk to combine. Add in eggs (one a time), and vanilla extract and whisk vigorously for 30 seconds to combine.
Add in dry ingredients, two batches at a time, and whisk until thoroughly combined. At this point, switch to a spatula (the batter can be quite thick).
Fold in yogurt and orange zest whisk until thoroughly mixed.
Pour batter into prepared 8'' or 9’’ cake pan.
Top with fresh berries- just genrously sprinkle around the cake- and a tablespoon of sugar.*Update: If you want to use peaches or nectarines, you totally can! Just dice them before this step and toss them in an extra tablespoon of sugar to help them not dry out and release their juices a bit.
Bake 35-40 minutes at 350, until a toothpick comes out clean and top is golden and the edges of the cake are coming off the sides of the pan a bit.