A tender, moist cake built on thick peach yogurt swirled through a quick batter, finished with a crunchy honey-butter topping that sets while it bakes. This shelf's yogurt does the heavy lifting here, adding moisture and tang that make a weeknight dessert feel less guilty and more bright.

Serves 2. 35 minutes, 12 at the stove.

About 700 calories a serving, 12 g protein, 79 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Whisk together 3/4 cup flour, 1/4 cup sugar, and 1/4 teaspoon salt in a bowl. Crack 1 large egg into another bowl, add 2 tablespoons oil and 3/4 cup of the yogurt, and whisk until smooth.
2. Pour the wet mixture into the flour, stirring just until combined, then pour into a small buttered baking dish or two ramekins. Dollop the remaining 1/4 cup yogurt on top and drag a knife through it to swirl, leaving some plain.
3. Melt 3 tablespoons butter with 2 tablespoons honey and scatter the mixture over the top, then place in the oven for 20 to 22 minutes until golden and a toothpick comes out clean.22 min
4. Let it rest for 2 minutes and serve warm.

Note Swap the honey for maple syrup if you have it. Leftovers keep covered at room temperature for one day or chilled for two. Serve with cold milk or extra yogurt stirred to drizzle.