Originally appeared on Tasteful Diversions 11/15/11. It has been FAR too long since I’ve made one of these. Must fix that soon.
It occurs to me that my practice of linking to online recipes rather than including them here is likely to backfire on me at some point, when a recipe gets moved or the blog I found it on is gone, or any number of other things. So, from now on, I’ll be adding those recipes to the blog as well as linking to the source. The first one of these is a scrumptious, versatile, and just stupidly easy yogurt cake, which I discovered via the magic of Pinterest. (I’ve also added my go-to bread, blackberry cobbler, and lime cupcakes to the Recipes page, so those are there now.) [Lola note: that was for the old blog. But I’ll get them all moved over here eventually!]
The recipe I found was modified from a recipe found on another site, but I went ahead and modified it even further. I’ve made this recipe twice now, and both times I used the 170ml size yogurt that’s commonly available here in the US (I used Chobani both times, honey flavor the first time and strawberry the second). I also just used regular ol’ sugar, though the original recipe calls for caster sugar (which is much finer than regular granulated sugar). Finally, the biggest mod I made was, the first time, an accident.
Zacky and I were in the middle of throwing our ingredients into the bowl, and I popped open the fridge to grab the milk…which we were out of. We had already added both wet and dry ingredients, so stopping for a trip to the market wasn’t really an option. I asked myself: what do I have that’s liquid and non-alcoholic? The answer: apple juice. My biggest concern was for the texture of the cake, and I have to tell you, it came out incredibly moist. It was dense without being heavy, had a nice crumb while still being silky on the tongue. I so <3 this cake. That one got eaten without any glaze or anything.
This past weekend, we had another shindig to go to and I decided to bake another one of these cakes, only to take it a step further and go with OJ, which I also used for the liquid in the glaze. As noted above, I used strawberry yogurt this time and also put some lightly macerated berries between the layers and on top. So good. Oh — one more thing: the first time, I baked the cake in an angel food cake pan, and this time I baked two rounds. Both came out just fine.
I’m gonna make another one for the party we’re going to this weekend. I think I have finally found a go-to cake recipe, and I love that it’s so, so easy. Did I mention the best part? You use the yogurt cup for all your “cup” measurments, plus it’s a one bowl recipe. Love. It.
- 1 YC yogurt (I recommend Greek, any flavor you like.)
- 1 YC AP flour
- 2 YC self-rising flour *
- 2 YC granulated sugar or caster sugar
- 1 YC juice (You pick the flavor!)
- 1 YC vegetable oil
- 3 eggs
- 2 tsp baking powder
- Preheat oven to 350°.
- Grease a bundt, angel food cake, or two 9" round pans.
- Mix all ingredients until smooth. (I know, it's not super specific. Seriously, just dump everything together in a bowl and mix it all up.)
- Pour batter into prepared pan(s).
- Bake for 40-50 minutes (a toothpick inserted halfway between edge and center should come out clean).
- Allow to cool in pans, then remove from pans and top as desired.
*If you don't have any self-rising flour on hand, you can make it yourself by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
