Cheever Sauce

It was dark by 5:30 last night and according to the new notification screen on my iPhone, (time to upgrade to iOS5 people) it’s going to snow tomorrow. Since it looks like we are getting dangerously close to winter, what better way to hold onto these fleeting fall days than to bake a light, delicious, and a little summery? cake. 

Apparently yogurt cakes are a French thing. And we allllll know the only other acceptable alternative to a girl from Connecticut pretending to be a New Yorker, is a CT girl pretending to be a New Yorker pretending to be a Parisian ;) . Yogurt cakes are my kind of thing because they’re one of those rare baking gems that don’t require complicated measuring. The math is based on the volume of your yogurt cups, to which you add an equal amount of sugar, a double amount of flour, a little less than one of oil, two eggs, and some leavener and flavors like a little vanilla, citrus zest, or rum (Thanks Smitten Kitchen for the fun fact). I decided to go the lemon route and top it off with the blueberries and raspberries I had in the fridge. 

The best thing about this cake is it’s flavorful and fluffy yet not too sweet. I also found that the more days that went by, the better it tasted. However it was gone sooner than I hoped since I gave half a way to a friend and the leftovers regrettably served as my breakfast for the next couple days. 

Onward for the recipe adapted from Smitten Kitchen’s Lime Yogurt Cake with Blackberry Sauce

Welcome to part 2 of the dinner party I had 3 weeks ago (I’ve got to get better about posting quicker). CheeverSauce Dessert! This dish couldn’t be a more perfect official first dessert post. It’s so easy to make with relatively healthy (for a dessert) ingredients. Crumble/Crisp = oats = no buttery crusts. It’s a great healthy alternative to a mixed fruit pie and packs a nutrition punch with its high levels of antioxidants, vitamin E and C. Another plus? When served in a small mason jar - your proportions are kept in check. 

Nectarine’s will only be available for another two weeks but this recipe would work with any fruit. Will I be apple picking in the fall and doing another variation on the original of all crisps? Yes. But in the meantime enjoy your end of summer/early fall fruits with this delicious sweet ending to any meal. 

Onto the super easy cooking directions.