Recipe by ellie_
This is a good way to used up some plain yogurt or vanilla yogurt. These are very good and moist spice cake diamonds which our whole family enjoys. Recipe source: Bon Appetit (June 1985)
Top Review by chia
i made this recipe twice yesterday and had the same problem both times- the top of the cake browned and the outside was cooked through but the center didn't cook at all. the first time i added 10 minutes then lowered the heatto 325 as the outer edges were getting very well done. the second time i cooked it at 350 for 1 hour and the center still was not cooked while the top was brown. the parts that cooked were very tasty but overcooked, the center was raw. i don't know how to fix this, but i would try it again - maybe less yogurt? sorry.
- 1 1⁄2 cups sugar
- 1⁄2 cup butter, room temperature
- 2 eggs
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup plain yogurt
- 1 teaspoon vanilla
- 1⁄2 cup dried currants or 1⁄2 cup raisins
- 1⁄2 teaspoon nutmeg
- 1⁄3 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
Directions See How It's Made
- Preheat oven to 350-degrees F.
- Spray a 9-inch square baking pan with Pam or grease pan.
- In the large bowl of an electric mixer beat sugar and butter together until fluffy.
- Beat in eggs, one at a time.
- In as separate bowl sift flour, baking soda and salt together.
- In a small bowl combine yogurt or vanilla (you could sub vanilla yogurt for the yogurt and vanilla and save one step).
- Stir yogurt mixture and dry ingredients alternatively into sugar/butter mixture.
- Pour half of the mixture into prepared pan.
- In a small cup or bowl combine currents (or raisins) and spices.
- Sprinkle current/spice mixture over batter in pan and then with a knife swirl spice mixture through batter.
- Top with remaining batter.
- Bake cake for 40 minutes or until cake tests done and springs back when touched.
- Cool and then cut into 2-inch diamonds.