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Double Berry Ribbon/Swirl Yogurt Cake



adapted from Martha Stewart, with revisions
Makes one 9-inch by 5-inch loaf cake
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan (or 1/2 cup neutral oil, like canola)
  • 3 ounces blackberries (about a scant 3/4 cup)
  • 3 ounces raspberries (about a scant 3/4 cup)
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup Greek Yogurt, room temperature

NOTE:  I split the berry puree-batter mixes in half, using half of each for swirling into both layers of plain batter.  I did this to make two cakes.  Using all the berry purees in one cake is ideal, but either way is delicious!
DIRECTIONS:
1.Preheat oven to 350 degrees. Lightly butter a 9-by-5-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 1 tablespoon sugar. Wipe out processor and puree raspberries with 1 tablespoon of sugar.  Pour/scrape into separate bowls and set aside (you can strain them into the bowls if you don’t like the light bite of seeds that do not break down).  In a medium bowl, whisk together flour, salt, and baking powder.
2. In a large bowl, using an electric mixer, beat together butter (or oil) and 1 1/4 cups sugar until light and fluffy, 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 Greek yogurt, beginning and ending with flour mixture.
3.  Stir two to three tablespoons of the cake batter into the bowl with the blackberry puree until uniform.  Stir two to three tablespoons of the cake batter into the bowl of raspberry puree, until uniform.
4. Pour half the plain batter into the pan and dot with 1/2 of the blackberry puree -batter and half the raspberry puree-batter. It will seem like it takes over all the plain cake batter, but don’t worry, it all works out in the end. Swirl/marble lightly using a skewer or knife.  Top with remaining plain batter and dot with remaning raspberry and blackberry batter as you did with the first layer. Again, swirl the puree-batter mixes into the plain batter – pushing a skewer or knife all the way to the bottom for a full marble.

5. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.
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