There's something about the simple pleasures in life that just hits different, y'know? Like, a quiet morning with a hot cuppa and a slice of something comforting. For me, that 'something' is often a good yogurt cake. It's not fancy, it's not fussy, but it's always satisfying. So, what does this mean to you, I wonder? Are you drawn to the straightforward goodness too?
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This Yearning Yogurt Yield Cake recipe is all about that easy deliciousness. I remember when my grandmother used to make this. She never measured anything. It was all 'a little of this, a dash of that' – drove me nuts! But somehow, it always turned out perfect. I've tried to nail down a more precise version here, so you don't have to guess like I used to. You may think it's insane to make a cake but trust me, the first time I tried it, I was blown away.
The magic of this cake lies in its moist, tender crumb and subtle tang from the yogurt. It's the kind of cake that’s amazing on its own but also pairs perfectly with fresh fruit, a dollop of whipped cream, or even a drizzle of honey. Plus, it’s surprisingly easy to make. Even if you’re not a seasoned baker, you can totally nail this. It's a total win-win in my book. Sometimes I add a pinch of cinnamon when I'm feeling adventurous.
Required Equipments
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- 9-inch Springform Pan
- Parchment Paper
- Wire Rack
Yearning Yogurt Yield Cake: Frequently Asked Questions
Yearning Yogurt Yield Cake
This Yearning Yogurt Yield Cake recipe delivers a moist, tangy, and incredibly easy-to-make cake. Perfect for a simple dessert or a comforting treat, this cake is a guaranteed crowd-pleaser.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). I always double-check my oven temp with an oven thermometer; you’d be surprised how off they can be!
- Grease a 9-inch springform pan with butter or cooking spray. Cut a circle of parchment paper to fit the bottom of the pan, and press it in. This will make removing the cake so much easier.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't skimp on this step; it's important for a tender cake.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and mix well. The mixture may look slightly curdled, but don't worry, it will all come together.
- In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
- Stir in the yogurt until just combined. The batter will be thick.
- Pour the batter into the prepared springform pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The cake should be golden brown and slightly springy to the touch.
- Let the cake cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely. This prevents the cake from cracking.
- Once the cake is completely cool, dust it with powdered sugar, if desired. I sometimes add a few fresh berries for extra flavor and presentation.
📝 Notes
- For a richer flavor, use brown butter instead of regular softened butter.
- Add a handful of blueberries or raspberries to the batter for a fruity twist.
🍎 Nutrition
Calories: 280 kcal
Protein: 5g
Fat: 12g
Carbohydrates: 40g
Fiber: 1g
Calcium: 80mg
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