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.

5 comments:

  1. Yum. What a great looking cake.

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

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  3. 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!

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

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  4. I just made a version of this with vanilla bean Greek yogurt. It hit the spot!
    http://lifestooshorttoskipdessert.blogspot.com/2012/06/vanilla-bean-yogurt-loaf.html

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