It has been a while!
And boy, have I missed blogging. Many have told me they missed my posts and recipes, and I thank you all for being patient while I work on a mega project. It will be completed soon and I shall blog a lot more after that, I promise!
As you can probably guess, I have a pile of recipes to share with you! I collect recipes like a tai tai would collect, oh I don’t know, diamonds(?) and I have really many, many recipes that work so well and I am dying to share them!
Today I am sharing this wonderful and super easy recipe for a yogurt cake. I am a sucker for cakes that contain yogurt because they are usually so tender and moist!
Normally, I prefer to use Greek style yogurt when I bake because I like its texture, but then, I discovered Alvas Yogurt.
More than anything, I have always believed in supporting locally-produced food. After all, why buy something that was made weeks, or even months ago and have them imported when I can buy the same produce that is made much closer to where I live? This means I get my produce faster, which makes it a fresher and better product since it has not been sitting in a fridge for ages!
What I really like about Alvas Yogurt also, is that it is a product that contains zero preservatives, flavorings and sugar.
Why do I like Greek yogurt so much? As I have mentioned many times in the past, it is because of the thicker and creamier texture. Alvas Yogurt is a natural yogurt but it is even thicker and more creamy than Greek yogurt, and that makes it a dream to bake with. I love how my yogurt cake turns out – one can easily see how beautiful the texture of the cake is.
Let me show you how easy it is to make this cake!
In a mixing bowl, cream together butter and sugar until the mixture turns pale and fluffy.
Add the eggs, one at a time, and continue beating until the eggs are fully incorporated.
Add the vanilla extract and beat to combine before adding the sifted dry ingredients (cake flour, baking powder, baking soda and salt) and wet ingredient (yogurt) in the sequence dry-wet-dry.
At the end, you should get a creamy and smooth batter.
Pour the batter into a well-greased (and lightly floured, if you like) 7 inch (6-cup) Bundt pan.
Bake at 170°C for 40-45 minutes, or until an inserted skewer emerges cleanly.
Allow the pan to cool for 5 minutes before turning it over to unmold the cake. Cool the cake completely on a wire rack before serving.
Enjoy the cake while it lasts! 😀
Alvas Natural Yoghurt is available in all Sheng Siong Stores islandwide as well as Mustafa Centre at 200ml($1.20), 500ml ($2.80), 1L ($5.40).
Note: You can bake this cake in a regular pan. Please see here for pan conversion instructions.
- 56g unsalted butter, at room temperature
- 70g caster sugar
- 2 eggs, at room temperature
- 3/4 teaspoon vanilla extract
- 128g Prima cake flour, sifted
- 1/2 teaspoon baking powder, sifted
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon salt
- 160ml Alvas yogurt
- 1 teaspoon icing sugar, sifted
- In a mixing bowl, cream together butter and sugar until the mixture turns pale and fluffy.
- Add the eggs, one at a time, and continue beating until the eggs are fully incorporated.
- Add the vanilla extract and beat to combine before adding the sifted dry ingredients (cake flour, baking powder, baking soda and salt) and wet ingredient (yogurt) in the sequence: dry-wet-dry.
- Pour the batter into a well-greased (and lightly floured, if you like) 6-cup Bundt pan.
- Bake at 170°C for 40-45 minutes, or until an inserted skewer emerges cleanly.
- Allow the pan to cool for 5 minutes before turning it over to unmold the cake. Cool the cake completely on a wire rack before serving.
- Double the recipe to make enough batter for a 10 inch (12-cup) Bundt pan.
Glad to hear from you again and i miss your blogging.
Welcome back! You don’t know how much I am glad when I read your blog today and realise that you post new article again!