Tuesday, May 22, 2012

Vanilla Bean Yogurt Cake

When I have a carton of yogurt in the fridge that needs to be eaten, I often turn to yogurt cake.  This one is a great option - it's easy to put together (no mixer needed!), and very tasty.  The cake is not too sweet or rich, making it a tasty dessert but also at least semi-appropriate for breakfast. This yogurt cake wasn't as moist as some I've made, so my favorite way to eat it was toasted with a little something sweet spread on top (Dark Chocolate Dreams Peanut Butter was especially good).

Vanilla Bean Yogurt Cake (adapted from Chocolate and Zucchini, original recipe here)
Makes 1 loaf cake

1 cup plain yogurt (low fat is okay)
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 T light rum
1 tsp ground vanilla
2 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
Generous pinch of salt

1. Preheat the oven to 350 degrees and grease a loaf pan.
2. Whisk together the yogurt, sugar, oil, eggs, rum, and vanilla in a medium bowl.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.  Add the flour mixture to the yogurt mixture and fold together with a rubber spatula until just combined (some lumps are okay).
4. Scrape the batter into the prepared pan.  Bake 60 minutes, or until a tester comes out clean.


  1. oh my! I love everything about this! I want to make this RIGHT NOW.

  2. I was just flipping through King Arthur's catalog for this month and saw vanilla powder - I had never heard of it before, but it seems so interesting. Glad to see that someone else has used it and liked it!

    1. Actually, my ground vanilla is from Beanilla, but I would guess it's similar to what's sold at King Arthur? :)

  3. I just made a version of this with vanilla bean Greek yogurt. It hit the spot!