greek yogurt cake

Since I am a fan of yogurt cupcakes, I have been searching for a good yogurt cake recipe.

Just in the last week, I made two of these cakes using two different recipes. This is the second cake – I was not totally happy with the first cake (I need to tweak the recipe for it to work better) but this cake, I consider a success.

The cake is quite dense, as I think yogurt cakes should be, but still has light crumbs. You can’t taste any of the yogurt – I think it exists only to lend moisture to the cake, and of course I am not complaining about that!

I think it is a good basic yogurt cake. To this cake you can add fruits or jam or nuts or any other flavorings. But today, I have kept my cake simple by topping it with berries and a dusting of icing sugar.

Here’s how to make this cake.

In a mixing bowl, cream together butter and sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes.

Add the eggs, one at a time, and mix until combined.

The mixture may curdle.

It is okay.

Whisk together honey and yogurt.

Add the flour and yogurt mixture in the sequence flour-yogurt-flour-yogurt-flour.

When the batter is smooth, pour it into a lined and greased 9-inch Springform pan.

Bake at 175°C for 35 to 40 minutes or until a skewer inserted into the cake emerges cleanly.

Cool the cake in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.


At this stage you can place whatever you like on the cake.

Or eat it as it is!

Greek Yogurt Cake
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Ingredients
  1. 12 tablespoons (170g) unsalted butter, room temperature
  2. 1 cup (200g) caster sugar - I reduced this by 50%
  3. 3 large eggs, room temperature
  4. 1 teaspoon (5ml) vanilla extract
  5. 2 cups (250g) plain flour
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon coarse salt
  9. 1 cup (240ml) Greek yogurt
  10. 1/4 cup (60ml) honey
  11. Blueberries and Raspberries for garnishing, optional
Instructions
  1. 1. In a mixing bowl, cream together butter and sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes.
  2. Add the eggs, one at a time, and mix until combined.
  3. The mixture may curdle. It is okay.
  4. Whisk together honey and yogurt.
  5. Add the flour and yogurt mixture in the sequence flour-yogurt-flour-yogurt-flour.
  6. When the batter is smooth, pour it into a lined and greased 9-inch Springform pan.
  7. Bake at 175°C for 35 to 40 minutes or until a skewer inserted into the cake emerges cleanly.
  8. Cool the cake in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
  9. Garnish and serve.
Adapted from Martha Stewart
Adapted from Martha Stewart
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
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