Wednesday, June 21, 2017

Yogurt cake

I already have a favorite orange cake but that recipe calls for sour cream and I ran out of it this afternoon. I did have two tubs of yogurt languishing in the refrigerator so I decided to look for a recipe that incorporates it, instead. I found this French yogurt cake recipe on Epicurious so I adapted it by subbing orange zest for lemon 'cause I didn't have on hand. I must say, I've never baked a cake with yogurt in it before and this thing is a revelation. So moist and delicious and oh-so-easy.


nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
1 tablespoon finely grated orange zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon orange extract

Preheat oven to 350°F. Coat a standard loaf pan with nonstick vegetable oil spray.
Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt in a medium bowl.
Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated orange zest in a large bowl until sugar is moist.
Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend.
Fold in dry ingredients with a spatula.
Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes. 

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