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With a moist crumb owing to its namesake, and a sweetness enhanced with honey, Mad Hungry Cravings Greek yogurt cake is pleasant and simple, suited for breakfast, bake sales, and events in between.
Tips: To make sure your cake meets the recipe's potential, make sure to use real Greek yogurt; watery varieties won't work. Fage makes 0%, 2%, or "Total" (whole milk) varieties—use any, but a boost of fat won't hurt.
Tweaks: The simplicity of this cake leaves lots of room for toppings. Lucinda suggests sour cherries in syrup, lemon curd, and/or walnuts. Let your palate be your guide.
Reprinted with permission by Lucinda Scala Quinn. Copyright © 2013. Published by Artisan Books. Available wherever books are sold. All rights reserved.
Recipe Details
Greek Yogurt Cake
Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon coarse salt
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1 cup fat-free Greek yogurt
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1/4 cup honey
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12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
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1 cup sugar
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3 large eggs, at room temperature
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1 teaspoon pure vanilla extract
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Walnuts for garnish (optional)
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Sour cherries in syrup for garnish (optional)
Directions
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Preheat the oven to 350°F with a rack in the middle position. Butter and flour a 9-by-2-inch springform pan.
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Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Stir together the yogurt and honey in a small bowl.
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In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, beating until fully incorporated. Beat in the vanilla extract.
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Add the flour mixture to the butter mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour.
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Transfer the batter to the prepared pan and smooth the top. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the sides of the pan and invert the cake; lift off the pan bottom and let the cake cool completely.
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Slice the cake and serve plain, sprinkled with sugar, or with the topping of your choice, such as walnuts or cherries.
Nutrition Facts (per serving) | |
---|---|
447 | Calories |
19g | Fat |
62g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 447 |
% Daily Value* | |
Total Fat 19g | 25% |
Saturated Fat 11g | 57% |
Cholesterol 116mg | 39% |
Sodium 319mg | 14% |
Total Carbohydrate 62g | 22% |
Dietary Fiber 1g | 4% |
Total Sugars 37g | |
Protein 8g | |
Vitamin C 0mg | 1% |
Calcium 116mg | 9% |
Iron 2mg | 11% |
Potassium 109mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |