Prune and Banana Yogurt Cake
This is based off my "Yogurt Pompom Cake". I used butter instead of vegetable oil for a change.
It looks so pretty if you dust it with powdered sugar It's even tasty at room temperature! You can eat it fresh out of the oven with ice cream, though it's even good cold! You can use raisins instead of prunes. Recipe by ochikeron
Prune and Banana Yogurt Cake
This is based off my "Yogurt Pompom Cake". I used butter instead of vegetable oil for a change.
It looks so pretty if you dust it with powdered sugar It's even tasty at room temperature! You can eat it fresh out of the oven with ice cream, though it's even good cold! You can use raisins instead of prunes. Recipe by ochikeron
Cooking Instructions
- 1
Preheat the oven to 200°C. Grease the pie dish with butter and lightly coat with flour.
- 2
Break apart the prunes with your hands into 2-3 pieces. Cut the banana into 5 mm slices. Bring the butter to room temperature.
- 3
Combine the flour and baking powder and sift together.
- 4
Put the brown sugar and butter into a bowl and mix well. Once blended, add the beaten eggs and yogurt, in that order, a little at a time. Mix together. Next, sift the flour and baking powder into the bowl. Mix until there are no lumps and the mixture is smooth.
- 5
Pour half of the batter from Step 4 into the pie dish, layer with prunes and banana slices, and pour on the rest of the batter.
- 6
Bake for 30 minutes at 200°C and it's done.
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