Sunday, November 23, 2014

(Pick your Favourite) YOGURT CAKE

This is a family favourite. I usually make two cakes at a time and freeze one. You can switch up the extracts with different flavours of yogurt. This time around I used blueberry yogurt (lemon extract), for the one cake and cherry yogurt (almond extract), for the other. As always, have fun with it and make it your own. :D 



Yogurt Cake
                                                                                       Photo by Christine It

1 cup of butter, soft
2 cups white sugar
3 eggs
1 tsp vanilla extract

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 cup of your favourite yogurt

Vanilla Bath: Mix together, 2 tbsp vanilla and 2 tbsp water

You will need a 10 inch bundt pan.

Preheat oven to 325 degrees. Grease and flour your bundt pan. In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, and then pour in the vanilla extract. Mix the dry ingredients together in a separate bowl then alternately beat the flour mixture and the yogurt into the butter mixture, until all is combined. Do not over mix. Pour the batter into the greased and floured bundt pan and make it level. Pour vanilla bath evenly over the top of the batter. Bake for 50 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. I will then place a large plate over top of the pan and turn the pan over and let the cake cool like this leaving the pan on. Turning the cake onto the plate will give the top of the cake a nice 'levelled' look. You can serve the cake round side up (dusting the top with icing sugar), or down and left as is, I like down.  :D


Yogurt Cake
                                                                                     Photo by Christine It
#Cake  #Yogurt  #Bundt


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