19 January 2012

Yogurt Cake

I made the easiest cake last night and it is so yummy. It is only a tiny bit sweet, but is so moist and full of good things, like Greek yogurt and olive oil. It's ok to have cake for breakfast when it's so good for you, right?

I found the recipe on The Kitchn and adapted it a little- switched some of the flour for almond meal, added cardamom. The recipe calls for full-fat yogurt but all I had was low-fat and it worked fine. I also wanted to add some lemon zest, and once we tasted it both Chris and I thought that would be a good addition. It seems to be a cake that is adaptable to so many different flavor combinations, you could use different oils if you want to change the flavor up (like walnut oil or hazelnut oil, or even canola oil if you wanted a more neutral flavor). Plus, it has a good amount of protein due to the Greek yogurt, so that's always nice. See, I told you it's good for you! The recipe below has my changes, follow the link above to get the original recipe. 

If you make this cake, I would love to know what changes you make to change the flavors!

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Yogurt Cake

1 1/2 c Greek Yogurt
2/3 c olive oil
1 1/4 c sugar
3 eggs
1 tsp vanilla
1 1/2 c flour
1 c almond meal
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
pinch of fresh ground nutmeg
pinch of ground cardamom

Heat the oven to 350°F. Grease a 9-inch round pan lightly with baking spray or oil, and line the bottom with parchment.

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, nutmeg, and cardamom right into the liquids and stir just until no lumps remain.

Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.