Almond Yogurt Cake

READY IN: 45mins
Recipe by swirlycinnacakes

Almond flavor :P

Top Review by Asma

I made a cooking foible today and ended up with a cup of flour mixed with a cup of plain whole yogurt - instead of just the 1 tbs of flour that my recipe for yogurt soup required! Now, I never waste food and I love kitchen mistakes that open my world to new recipes, so this was a good opportunity to go searching through my cookbooks and zaar for any recipe that includes at least one cup of both yogurt and flour. This one was the winner! It's a spongy, moist cake. I took the previous rater's idea of sprinkling sliced almonds on top, which definitely added visual & textual appeal. I also substituted imitation vanilla extract (non-alcohol) for the almond extract, and followed the rule of (1 cup cake flour) = (3/4 regular flour + 2 tbs cornstarch). All in all this is a nice, simple cake with a good texture that would be good with tea - and it's not super sweet, which I prefer!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Spray a 9" cake pan with cooking spray.
  2. Sift together flour, baking powder, baking soda and salt.
  3. Cream butter and sugar. Add egg and beat well. Mix in yogurt and almond extract until mixture is smooth.
  4. Stir wet and dry ingredient together until just combined. Spread evenly into prepared pan and bake 30-35 minutes, until tester just comes out clean.
  5. If you use an 8" pan, it will take a bit longer to bake. I think this is probably an extremely adaptable recipe in terms of add-ins and different flavors.

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