Everyday Yogurt Cake

I have a soft spot when I see recipe with the word “everyday” and “yogurt”. “Everyday” means fuss free, “yogurt” means healthy, moist, low fat to me.

So when I saw Lena posted this Everyday Yogurt Cake from Lauren Chattman, I was sold. This cake happens to be this month’s Bake Along cake, so it gives me another reason to bake it. To make it more interesting, there is debate among the bloggers who have baked this cake. Some like it, some don’t. Some say good, some are disappointed.

I decided to halve the recipe (just in case I don’t like it) and use my new silicone mould for this cake. When the cake was just out from the oven I agreed with Lauren Chattman that it was light and airy (in fact I thought it was very airy to me as compared to other yogurt cakes I made before) but I wouldn’t say it was moist (considered very little amount of fat was used it was not bad though). I also liked the slight crispy crust.

However, the cake became a bit dense on the next day and the crust became slight chewy. Nobody in my family seems to like it. So I would recommend this cake only if you are having it on the same day it is made or best is to have it when it is freshly out from the oven.
 

Below is half of the original recipe with sugar reduced (but I still find it a bit too sweet) which I adapted from Lena’s blog, yield a 6” round cake. I managed to yield 12 mini heart shape cakes and 9 mini donuts. I shall share the mini donuts in my next post. You can find the original recipe from here.

Everyday Yogurt Cake

Ingredients:
125g plain flour
80g sugar
½ tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
½ cup low fat yogurt (I used 1 small tub Nestle Fat Free Mango Yogurt + 1 tbsp mango yogurt drink)
30ml vegetable oil
1 large egg
1tsp vanilla extract (I used ½ tsp)
Icing sugar, for dusting or fruit jam for fillings

Method:
1) Whisk together the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Whisk together the yogurt, oil, eggs and vanilla in a medium mixing bowl. Pour the yogurt mixture into the flour mixture and stir until just moistened.
2) Scrape the batter into the prepared pan and bake until top of the cake is light golden and a cake tester inserted into the center comes out clean. For my mini heart shape silicone pan I based at 190C for 20 mins. Serve with fruit jam.

(Recipe adapted from Cake Keeper Cakes by Lauren Chattman)



This is the silicone mould I used for this cake. Don’t you think it is lovely?

老师，谢谢你的礼物，我很喜欢，中间凹入的设计真是太奇妙了。你不也觉得成品很美吗？

Check out other bakers who have made this cake below.