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
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.