Tuesday, 6 July 2010

The 21st Century Housewife's Yogurt Cake



I am really excited about this amazing cake. It takes literally minutes to throw together, tastes wonderful and is incredibly adaptable. Moist and delicious, it can be served plain with icing sugar sprinkled over top, or iced with buttercream frosting and decorated any way that you wish. You can even make cupcakes with the batter - just don’t bake them for quite as long.

A twist on my Grandma’s Special White Cake, this is a fantastic way to showcase a special flavour of yogurt. My whole motivation for this cake sprang out of my quest to use a pot of Rachel’s Organic Limited Edition Apple and Elderflower Yogurt in a creative way. It is such a delicious yogurt I wanted to do something special with it, and it really did give the cake a fantastic flavour. However any flavour of yogurt works well and this cake is a great way to use up leftover yogurt. You can even choose the flavouring to complement the yogurt. For example, use a teaspoon almond flavouring instead of vanilla with peach yogurt or a drop of rosewater with raspberry yogurt. When I made the Apple and Elderflower version I used a tablespoon of Elderflower cordial as the flavouring. You could also mix together complementary pots of yogurt if you don’t have a whole cup of just one flavour - try blueberry with peach, vanilla with strawberry etc.

I have always used low fat yogurt when making this cake, so it is almost good for you - but at its heart it is just a lovely light and delicious treat. (And yes, you can use whole milk yogurt if you prefer, just please avoid the set variety as it does not work as well.)

½ cup butter, softened
¾ cup white sugar
2 eggs
2 teaspoons vanilla or other flavouring
2 cups white all purpose flour
2 teaspoons baking powder
1 cup low fat flavoured yogurt

Cream the butter and sugar together. Add the eggs, one at a time, beating after each addition. Beat in the vanilla.

Sift the flour and baking powder together. Add to the batter alternately with the yogurt, in two additions, stirring after each addition.

Bake in a 7 to 8 inch square or round greased and floured (or lined) pan at approximately 350 (170 or 160 for fan ovens) for about 20 to 30 minutes - or make cupcakes and bake for about 15 to 20 minutes.



1 comment:

  1. This cake looks fantastic and sounds so easy to make. I will give it a try.
    Have a nice weekend!

    ReplyDelete

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