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Everyday Yogurt Cake

From the book Cake Keeper Cakes by

Introduction

Aside from the fact that I always have the ingredients for this cake on hand, I often turn to this recipe because of its light and airy texture and straightforward flavor, perfect for when everyone in my family is craving “just plain cake.”

Although its name isn’t very glamorous, it can be dressed up in a hundred different ways. One of my favorites: Place a paper doily on top before dusting it with confectioners’ sugar to create a lacy decoration, and serve with sliced seasonal fresh fruit and yogurt on the side.

Ingredients

2 cups unbleached all-purpose flour
cups sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup plain whole-milk yogurt or low-fat yogurt
cup vegetable oil
2 large eggs
2 tsp. pure vanilla extract
~ Confectioners’ sugar

Steps

  1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch cake pan and dust it with flour, knocking out any extra.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the yogurt, oil, eggs, and vanilla in a medium mixing bowl. Pour the yogurt mixture into the flour mixture and stir until just moistened.
  3. Scrape the batter into the prepared pan and bake until the top of the cake is light golden and a toothpick inserted into the center is clean, about 40 minutes.
  4. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Dust with confectioners’ sugar, then slice and serve.
  5. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

This content is from the book Cake Keeper Cakes by Lauren Chattman.

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Comments
There are 8 comments on this item
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Average Rating 4.5
37% recommend this recipe
1. by Jacki Willard on Aug 4, 2010 at 8:39 AM PDT

If I use vanilla yogurt instead how much sugar should I use?

2. by Jacki Willard on Aug 4, 2010 at 11:33 AM PDT

It would be organic yogurt made with organic vanilla beans.

3. by Lauren Chattman on Aug 5, 2010 at 5:46 PM PDT

I wouldn’t recommend vanilla yogurt--I just don’t love the artificial flavor of it, plain yogurt is much fresher tasting to me. But if you are in a bind, I’d cut back on the sugar by 1/4 cup. Let me know how it turns out.

Best,
Lauren

4. by anonymous on Aug 9, 2010 at 11:23 AM PDT

Could you upload your recipe for the Plum Upside Down cake in “Mom’s Big Book of Baking.” Thank you.

5. by Lea Sevigny on Aug 11, 2010 at 3:16 PM PDT
Rating: four

This cake was a delicious dessert and an even better breakfast the next morning! The flavor was amazing with with clotted cream and berries. The only problem was I found it too dense. Could it be that I did something wrong? The note stated a “light and airy texture,” so it must be me. Any tips?

6. by Debra Fox on Aug 11, 2010 at 3:51 PM PDT
Rating: five

Lea,
I made this today and it was light and fluffy. I used a whisk and then a wooden spoon,not a mixer where usually I would use my KitchenAid. Is it possible you overmixed?

7. by Heather on Mar 28, 2013 at 10:14 AM PDT

Could whole wheat flour be substituted in place of traditional all purpose?

8. by Kim on Mar 29, 2013 at 3:49 PM PDT

Heather, we haven’t tried it here, but you might give it a go — especially using whole wheat pastry flour. A good way to test would be to use 1 cup whole wheat pastry flour and 1 cup unbleached all-purpose flour. If you like the way that turns out you might try 100 percent whole-wheat pastry flour the next time. I hope you’ll report back to us, either way.

It’s a delicious cake.

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