Yoghurt Cake
"This is a whizz to put together for a moist and flavoursome cake."
photo by canthelpmyself
- Ready In:
- 1hr 3mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 175 ml yoghurt
- 175 ml oil
- 350 ml white sugar
- 525 ml self-raising flour
- 3 eggs
directions
- Beat all ingredients together for 3 minutes.
- Pour into a greased 23 cm bundt pan.
- Bake at 160C for 1 hour.
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Reviews
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Great easy cake. I had some yoghurt that really needed to be used up and I had also accidently overcooked some apricots. What I did differently was I used 2 eggs, 1x double yolk egg and 1x egg white, probably meaning closer to 4 eggs, added vanilla, wish I'd added lemon like another reviewer mentioned and used raw sugar. I beat the eggs and then added the sugar, oil and vanilla and beat those for a couple of minutes until creamy than added the sifted flour in and mixed on low until all mixed. I was worried about overworking the gluten in the flour by mixing it all for 3 minutes. I poured it into my large rectangular tin that I had butter very well and then placed the apricots on top. Cooked for about 40 minutes but it did get a little browner on the top and bottom than I hoped, I will make sure to keep the temp low. I cooked till it was springing back in the middle. The cake came up beautifully over the apricots. Given that I was making it was a party I needed it to be right. It was very light and fluffy, next time I may try beating it all together, maybe it would be more dense, but today I made exactely what I had hoped for. About 15-16 serves. Thank you for sharing. -
Absolutely awesome recipe. Did same as some of the others and added vanilla essence. I also made mixture as muffins baking for 24 mins Thx for sharing -
This cake came out fabulous! I added a tsp vanilla and lemon zest. Fantastic! I made half a recipe in a loaf tin so had to adjust cooking time. I used plain greek yoghurt but I'm going to try flavoured yoghurt next time. Will definitely make it regularly!
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This cake is great! I increased the recipe by doubling it and I added a little vanilla. However, other reviews said it took longer to cook than was mentioned, not so for me. I cooked mine in a sheet pan and it was slightly overdone at 40 minutes. But it tastes great. I will make it again.
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The first time I made this I found the cake was still uncooked in the centre. I added 20 minutes to the cooking time and it was perfect. I add grated lime zest and small pieces of mango to the mixture. It's a big favourite!
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Tweaks
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Absolutely delicious cake - even better later on in the day. I subbed 1/2 the oil for apple sauce and it was great!
RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
