I hate wastage. I had this tub of Greek yogurt in my fridge. I bought it because the bigger tub was more worth buying than the smaller one. (Yes, I have turned into quite an “Auntie”) The only problem I had was to find something I could make with the extra yogurt I had in the fridge.
Okay, so it wasn’t that big a problem as there are always sharks teens in the house who are happy to eat any cake that comes out of my oven.
So I googled, and made this cake.
It was everything I had hoped for, and to top it all, I got to play with my new Bundt pan. 😛
To make this cake, I started by sifting flour, bicarbonate of soda and salt into a bowl. This was set aside.
In the bowl of a mixer, I added butter, sugar and yogurt. I beat this until the mixture became well-combined.
Th eggs were added one by one, and the mixture would curdle.
When I first started baking, I used to panic when this happened, but I now know that all is okay.
I added the vanilla and almond extracts.
And the flour, in 3 batches. The batter would be smooth at the end.
I transferred the batter into a bundt pan that had been greased and floured.
And baked the cake.
Once baked, the cake was allowed to cool in the pan for about 15-20 minutes before I transferred it onto a cooling rack to cool completely.
To glaze the cake, I made a caramel glaze.
I added butter, brown sugar and milk in a saucepan, and placed it over medium heat. I brought the mixture to a boil, whisking constantly, until the sugar and butter had completely dissolved.
To glaze the cake, I simply poured the glaze over the cake.
That was all there was to it!
Time to brew a pot of coffee. 🙂
- 3 cups plain flour
- 1/2 teaspoon salt
- 1/4 teaspoonbicarbonate of soda
- 1 ½ cup plain Greek yogurt
- 113g butter, softened
- 3 cups granulated sugar - I used 1 1/2 cups
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 170C. Grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together flour, salt, and bicarbonate of soda. Set aside.
- In a large bowl, beat yogurt, butter, and sugar together until well-combined.
- Beat in eggs one at a time.
- Stir in extracts.
- Add flour mixture, and stir in until just combined.
- Pour batter into prepared bundt pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean. You may need to cover the exposed cake with foil if it starts to brown too much.
- Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- You can halve the quantities of this recipe to fit a 9x5-inch loaf tin, or a 6-cup Bundt pan.
- 113g butter
- 2 tsp milk
- 1/2 cup brown sugar
- Heat the butter, sugar and milk in a small saucepan over medium heat.
- Bring to a boil, stirring constantly to dissolve the sugar.
- Removed from the heat and drizzle over the cake.