Yogurt and Granola Loaf Cake

• servings: 10 servings
• total time: 1 hour 15 minutes

Ingredients

6 tablespoons (90 milliliters) extra-virgin olive oil, plus more for the pan

2 to 2 1/2 cups (210 grams) crunchy granola (without dried fruit), plus more for optional topping (see Notes)

Generous 1/2 cup (75 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/2 cup (110 grams) packed light brown sugar

1/3 cup (35 grams) almond flour

3/4 cup plus 1 tablespoon (200 grams) plain whole-milk yogurt (not Greek/strained; see Substitutions)

3 large eggs

Directions

Position a rack in the middle of the oven and preheat to 325 degrees. Lightly grease an 8 1/2-by-4 1/2-inch loaf pan with oil; then line with a piece of parchment paper, long enough to leave a generous overhang on the long sides.

In a food processor, combine the granola, all-purpose flour, baking powder, baking soda and salt, and process until the mixture is a uniformly fine powder. (If you don’t have a food processor, put the granola inside a zip-top bag and crush with a rolling pin, then proceed with the following steps using a large bowl and flexible spatula.) Add the sugar and almond flour, and pulse to combine.

Add the yogurt, oil and eggs to the dry mixture in the food processor, and pulse just until the batter is homogeneous; do not overmix.

Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle a handful of granola (broken up into small pieces) in a thin layer over the top and bake for 55 to 60 minutes, or just until a tester inserted in the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 15 minutes, then use the parchment sling to lift the loaf out of the pan. Serve slices warm or at room temperature.

Nutrition

• Serving Size: Per serving, based on 10
• Calories: 301
• Total Fat: 18 g
• Saturated Fat: 3 g
• Cholesterol: 58 mg
• Sodium: 220 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 2 g
• Total Sugars: 16 g
• Protein: 9 g