Total Time
45mins
Prep 15 mins
Cook 30 mins

Almond flavor :P

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.

Reviews

(2)
Most Helpful

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!

Asma September 26, 2007

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.

doristark2003 June 18, 2007

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