greek yogurt cake

Since I am a fan of yogurt cupcakes, I have been searching for a good yogurt cake recipe.

Just in the last week, I made two of these cakes using two different recipes. This is the second cake - I was not totally happy with the first cake (I need to tweak the recipe for it to work better) but this cake, I consider a success.

The cake is quite dense, as I think yogurt cakes should be, but still has light crumbs. You can't taste any of the yogurt - I think it exists only to lend moisture to the cake, and of course I am not complaining about that!

I think it is a good basic yogurt cake. To this cake you can add fruits or jam or nuts or any other flavorings. But today, I have kept my cake simple by topping it with berries and a dusting of icing sugar.

Here's how to make this cake.

In a mixing bowl, cream together butter and sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes.

Add the eggs, one at a time, and mix until combined.

The mixture may curdle.

It is okay.

Whisk together honey and yogurt.

Add the flour and yogurt mixture in the sequence flour-yogurt-flour-yogurt-flour.

When the batter is smooth, pour it into a lined and greased 9-inch Springform pan.

Bake at 175°C for 35 to 40 minutes or until a skewer inserted into the cake emerges cleanly.

Cool the cake in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

At this stage you can place whatever you like on the cake.

Or eat it as it is!

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RECIPE
Greek Yogurt Cake (Serves 8-10)
Adapted from Martha Stewart

Ingredients:
12 tablespoons (170g) unsalted butter, room temperature
1 cup (200g) caster sugar - I reduced this by 50%
3 large eggs, room temperature
1 teaspoon (5ml) vanilla extract
2 cups (250g) plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (240ml) Greek yogurt
1/4 cup (60ml) honey
Blueberries and Raspberries for garnishing, optional

Method:
1. In a mixing bowl, cream together butter and sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes.
2. Add the eggs, one at a time, and mix until combined.
3. The mixture may curdle. It is okay.
4. Whisk together honey and yogurt.
5. Add the flour and yogurt mixture in the sequence flour-yogurt-flour-yogurt-flour.
6. When the batter is smooth, pour it into a lined and greased 9-inch Springform pan.
7. Bake at 175°C for 35 to 40 minutes or until a skewer inserted into the cake emerges cleanly.
8. Cool the cake in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
9. Garnish and serve.