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Friday, September 14, 2012

Bake-Along #32 Everyday Yoghurt Cake



I like the look of this healthy sounding cake, anything with yoghurt is healthy no? Plus it does not has butter, only 1/3 cup of oil..sounds good enough to compel me to bake it.  Well chosen by our Bake Along hostesses,  Joyce of Kitchen Flavors, lena of Frozen Wings and Zoe of Bake for Happy Kids for this Bake Along #32. As I do not have the recipe book that this cake is derived from, I used the recipe from the site suggested by our hosts, here. In fact, this cake is more like a muffin than a cake, judging from the method of making it.

This cake is moist even though the texture is quite dense.


Everyday Yoghurt Cake
taken from the book Cake Keeper Cakes by Lauren Chattman

Ingredients:

2 cups unbleached all-purpose flour (I used 240g)
cups sugar (I used 200g which is still too sweet for me)
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup plain whole-milk yogurt or low-fat yogurt
cup vegetable oil
2 large eggs
2 tsp. pure vanilla extract
~ Confectioners’ sugar



Method:

Preheat the oven to 350 degrees (180 deg C). Grease the bottom and sides of a 9-inch cake pan and dust it with flour, knocking out any extra. I used a bundt pan for this cake as you can see.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the yogurt, oil, eggs, and vanilla in a medium mixing bowl. Pour the yogurt mixture into the flour mixture and stir until just moistened.

Scrape the batter into the prepared pan and bake until the top of the cake is light golden and a toothpick inserted into the center is clean, about 40 minutes.

Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Dust with confectioners’ sugar, then slice and serve.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

This content is from the book Cake Keeper Cakes by Lauren Chattman.

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