This is a very simple cake to put together and you'd be amazed by how delicious it will turn out! It's a "no-nonsense" cake with none of those complicated techniques or exotic or "super expensive" ingredients involved. Perfect for "busy home bakers".
It's our Bakealong time of the month and this time we are baking "Everyday Yogurt Cake", from the book "Cake Keeper's Cake" by Lauren Chattman.
According to Lauren Chattman,
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".
As mentioned by the author, this cake wasn't a rich cake and it wasn't that sweet as well. It is some sort like those sourish cake (the sourness will depend upon the yogurt) with compact texture. Thus, it is best to serves with some fruit jam or a scoop or two of vanilla ice cream. In this way, the condiment compliments the cake with a touch of sweetness to the taste.
I have tried both fruit jam and ice cream and I would say the ice cream makes this cake tastes better.
Try whatever ways that suit your taste bud for something more exotic and delicious.
Ingredients:
2 cups all purpose flour
1 1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt
1/3 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
confectioner's sugar for dusting
Method:
Preheat the oven to 350 degrees/180 degree Celsius. Grease the bottom and sides of a 9-inch cake pan and dust it with flour, knocking out any extra.
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.
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.
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.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
BakeAlong is twice a month bloghop, hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.
Please visit my fellow bakeloggers for more treats.
It's our Bakealong time of the month and this time we are baking "Everyday Yogurt Cake", from the book "Cake Keeper's Cake" by Lauren Chattman.
According to Lauren Chattman,
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".
As mentioned by the author, this cake wasn't a rich cake and it wasn't that sweet as well. It is some sort like those sourish cake (the sourness will depend upon the yogurt) with compact texture. Thus, it is best to serves with some fruit jam or a scoop or two of vanilla ice cream. In this way, the condiment compliments the cake with a touch of sweetness to the taste.
I have tried both fruit jam and ice cream and I would say the ice cream makes this cake tastes better.
Try whatever ways that suit your taste bud for something more exotic and delicious.
Everyday Yogurt Cake
Adapted from Cake Keepers Cake by Lauren ChattmanIngredients:
2 cups all purpose flour
1 1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt
1/3 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
confectioner's sugar for dusting
Method:
Preheat the oven to 350 degrees/180 degree Celsius. Grease the bottom and sides of a 9-inch cake pan and dust it with flour, knocking out any extra.
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.
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.
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.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
BakeAlong is twice a month bloghop, hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.
Please visit my fellow bakeloggers for more treats.
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