The yogurt and fruit make these pocket cakes so soft that they won’t become dry – even when served the following day. On the other hand, they are at their best when eaten still warm from the oven. Makes 24 pocket cakes.
- 4 cups all-purpose flour
- 1½ cup sugar
- 5 Tbsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2½ tsp cinnamon, ground
- 2½ cups yogurt
- 1 cup unsalted butter, melted and cooled
- 4 large eggs
- 2 tsp vanilla extract
- 1½ cups rhubarb, cut in cubes
- 1½ cup unseeded cherries, cut in two
- 6 Tbsp sugar
- 2 tsp cinnamon, ground
Place the grill in the middle of the oven and pre-heat to 400 °F.
Grease and flour 24 muffin molds.
Place the flour, sugar, baking soda, bicarbonate of soda, ground cinnamon and salt in a large mixing bowl and mix well.
In a medium mixing bowl, add yogurt, melted butter, eggs and vanilla and blend until homogenized.
Pour the liquid blend into the dry ingredients, combining delicately using a spatula. Avoid over mixing.
Slowly incorporate the rhubarb and cherries into the mixture and pour into the greased and floured molds. Evenly spread the mixture using the back of a spoon or a spatula. The batter should barely overflow the sides of the molds.
Combine the sugar and cinnamon in a small bowl and mix well.
Before placing in the oven, sprinkle each pocket cake with ½ tsp of the sugar-cinnamon blend.
Cook the small cakes for 18 to 22 minutes, or until they become golden, and a toothpick, placed in the center, is clean when removed – or if there is a springy feel when pressed with your fingers.
Transfer the mold onto a grill and let rest for 5-10 minutes.
Delicately remove the pocket cakes from the molds (insert a small knife blade, between the cakes and their molds to remove them, if they stick).