Monday, September 29

Southern Yogurt Cake

There is a large variety of yogurt cakes in the culinary world. Throughout the world you can find a yogurt based cake in almost every cuisine. One of my favorite is native to the Southern part of the US. It is rich in texture, is moist, and has a subtle sweetness, making this the perfect cake for breakfast or dessert.

Although the traditional recipe calls for plain yogurt, you can easily use vanilla or lemon yogurt to make this cake. Just remember to use lemon extract instead of vanilla if using lemon yogurt.

Full time 2 hours (includes cooling time)
Makes 1 bundt cake

The needs-

1 egg
1 stick butter, melted
2 cups flour
1 cup yogurt (plain or vanilla or lemon)
1 cup brown sugar, lightly packed
1 tsp vanilla or lemon extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

The know-

Preheat oven to 350'. Grease and lightly flour a bundt pan, set aside.

In a large mixing bowl cream together butter and sugar until fluffy.

Add in vanilla and egg, mixing until smooth.

Add in baking soda, powder, and salt, mixing just to incorporate.

Add in 1/2 cup flour, mix just to incorporate.

Add in half of the yogurt and mix well.

Add in 1/2 cup flour, mix just to incorporate.

Add in remaining yogurt and mix well.

Add in remain flour and mix until a even in texture batter forms.

Spoon batter into bundt pan and smooth out, it will be a rather dense batter which smooths easily.

Bake in oven 45-55 minutes or until an inserted cake tester (I use a wooden kabob skewer) comes out clean.

Remove from oven and let cool in pan for five minutes.

Flip cake onto wire rack and let cool 30 minutes before serving.

If desired and cake is completely cooled, dust with confectionery sugar prior to serving, cheers!