breakfast at my house... Berry Yogurt Cake

      Could there be anything better than a phone call from a friend, announcing she has too many freshly-picked, locally-grown strawberries -- then asking if I'd like to have some?  We'd barely finished talking before I was knocking at her front door (with my hands out).  And after a week of using the strawberries in this and that, I ended the week using the last of those sweet berries in a Berry Yogurt Cake.
     This past week has been a whirlwind.  One daughter closed on a house (and I have been helping in the move and painting of rooms), my best friend from my hometown of Amana, Iowa, visited for several days, and later today my other daughter returns from a two month study abroad program in Paris. (She doesn't want to come home...  I understand.)  I didn't sleep at all last night.  I kept looking at the clock, figuring the time in France, and wondering where she was in her trek to Charles de Gaulle and her flight home. 

     Needless to say, I am not thinking very clearly today... but I wanted to share this nice, little, berry-filled cake with you.  I found the recipe online at Stacey Snacks and have now made it twice.  If you like my recipes, you'll also like what Stacey makes in her kitchen!  We think alike.

                                recipe from Stacey Snacks AND the Kitchn

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• Zest of one lemon
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1/4 cup plain (or honey) Greek Yogurt
• 1/4 cup milk
• 1 cup fresh berries
• 1 1/2 tablespoon turbinado sugar, for sprinkling

1.  Preheat oven to 400˚F.
2.  Butter the bottom and sides of a 9-inch round cake pan or a well-seasoned cast iron skillet.  Cut a round of parchment paper to fit the bottom of the pan.
3.  Whisk together the flour, baking powder, baking soda, and salt; set aside. 
4.  Place the sugar and lemon zest in a mixing bowl.  Using your fingers, rub the moist lemon zest into the sugar (it will smell like lemon candy ;-)  Add the butter, and using an electric mixer (or a strong arm), beat at medium-high speed for 3 minutes.
5.  Beat in the vanilla and egg, then add the yogurt and mix well.  Beat in half of the flour mixture until just combined.  Add the milk and mix, then add the last of the flour mixture; stir until just combined.
6.  Spread the batter evenly into the cake pan or skillet.  Scatter the berries over the top and sprinkle with the turbinado sugar.
7.  Place the pan on the center rack of the oven and bake for 25 to 30 minutes or until golden and a toothpick inserted into the center of the cake comes out clean.
8.  Serve the cake either warm from the oven or at room temperature.

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