This is a really simple cake, just as its name, Everyday Yoghurt Cake, the cake chosen by my baking buddy, Lena from Frozen Wings for our Bake-Along No 32.
I think that there will be mixed reviews from my baking friends for this bake. For one, this cake is quite unlike other cakes. According to Lauren Chattman, this plain cake has a light and airy texture, and can be "dressed" up in various ways by placing a paper doily on top and dust with confectioners' sugar for a lacy decoration. And it can be served with some yoghurt and sliced fruits on the side.
I decided to leave it plain as it is. This cake rises well and bakes up beautifully.
My overall review : I like this cake. The dense texture is really a soft, moist, and good dense. This cake is made from very simple basic ingredients, that I was surprised it could turn out rather tasty. I kept a few slices and ate them the next afternoon, and the slices has got a little more dense but still remains soft. I enjoyed these slices with a cup of black coffee. Very nice!
To see the others review on this cake, please do visit my baking buddies, Lena and Zoe, and all our baking friends who has baked along with us in the blog-hop linky below.
For our next bake-along, we will be baking the following, do join us:
Theme : Cream Puffs (bake any Cream Puffs)
Date : 27/09 to 03/10
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2. Please link only new and current post, related to the current bake or theme.
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(Cake Keeper Cakes, Lauren Chattman)
2 cups unbleached all-purpose flour
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain whole-milk yoghurt or lowfat yoghurt
1/3 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
- Preheat the oven to 350F. Grease the bottom and sides of a 9-inch round cake and dust it with flour, knocking out any extra. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the yoghurt, oil, eggs and vanilla in a medium mixing bowl. Pour the yoghurt 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 confectioner's 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.
kitchenflavours notes :
For half a recipe, I used 1/3 cup sugar, baked in a 7" round cake pan for 32 minutes
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