Prep 15 mins
Cook 30 mins
Almond flavor :P
- 2 cups cake flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 5 tablespoons butter
- 1 cup nonfat plain yogurt
- 1⁄2 teaspoon almond extract
- 1⁄4 cup slivered almonds, for topping (optional)
- Preheat the oven to 350°F Spray a 9" cake pan with cooking spray.
- Sift together flour, baking powder, baking soda and salt.
- Cream butter and sugar. Add egg and beat well. Mix in yogurt and almond extract until mixture is smooth.
- 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.
- 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.
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!
Cake is great. But for added TASTE and make it look pretty, once you've put the batter in the pan, spread about a half cup of sliced almonds (not slivered, but sliced!) on top of the batter and a tablespoon of sugar sprinkled over that. Looks beautiful and adds enormous flavor. Also, I used vanilla non-fat yogurt, rather than plain, and it tastes wonderful. Finally, don't be fooled by the batter which comes out like bread batter---the cake is soft and moist once baked. Go ahead and use an 8" cake pan if you don't have a 9" as the recipe calls for---I used the eight inch pan and it came out perfect after only 30-minutes.