Wednesday, February 9, 2011

Yogurt Cardamon Cake

In a pinch, this cake is a go to quick and incredibly moist and tasty dessert.  The recipe began with the Yogurt Cake, which can be thrown together in under 5 minutes and baked in another 40 minutes.  

This cake has been made more than once and is a hit with kids.  To shake things up a bit, the cardamon added a hint of elegance.  And for a gathering of friends the yogurt cake goes wonderfully with a lemon curd topping. 


 As you can see, a light (or heavy) dusting of powdered sugar tops this tasty cake giving just the right amount of sweet.  If you would want a lighter dusting, I would not recommend giving a 5 year old the powdered sugar dusting job. 



Yogurt Cardamon Cake

Ingredients:
  • 2 Cups unbleached all-purpose flour
  • 1 ¼ Cup sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 Cup plain or vanilla whole-milk yogurt or lowfat yogurt
  • 1/3 Cup vegetable oil
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 tsp cardamom
  • Powdered sugar
Preparation:
  • Preheat oven to 350 degrees.  Grease the bottom and sides of a 9-inch round cake pan and dust it with flour, knocking out any extra. 
  • Whisk together the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.  Whisk together the yogurt, oil, eggs and vanilla in another mixing bowl.  Pour the yogurt mixture into the flour mixture and stir until just moistened.  Add cardamom to batter and mix until it is just incorporated.
  • Scrape the batter into the prepared pan and bake until the top of the cake is light golden and a toothpick inserted into the center is clean, about 40 minutes.
  • Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.  Dust with powdered sugar, then slice and serve.  Spoon optional fruit onto slices before serving, if desired.
  • Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
Happy Baking!!!

*Recipe from Lunds & Byerly's quarterly cooking magazine in spring 2010. 

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