I guess I had been very very late in submitting my post to the Bake-Along #32... :(
I had kept reminding myself to submit this post before the deadline, but I guess I was still late...
Nevertheless, I will still like to share my bake with everyone even though I'm late.
I had a very ripe banana, so I had mashed it and mixed it in with my plain low-fat yoghurt.
Personally, I do not like this cake texture too well. But they did go very well with the icing sugar and a little slice of strawberry...:-)
Everyday Yoghurt Cake
(Recipe as adapted from Cake Keeper Cakes, Lauren Chattman)
2 cups unbleached all-purpose flour
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain whole-milk yoghurt or lowfat yoghurt
(Additional 1 ripe mashed banana)
1/3 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
- Preheat the oven to 350F. Grease the bottom and sides of a 9-inch round cake and dust it with flour, knocking out any extra. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the yoghurt, oil, eggs and vanilla in a medium mixing bowl. Pour the yoghurt mixture into the flour mixture and stir until just moistened.
- Scrape the batter into the prepared pan and bake until the top of the cake is light golden and a toothpick inserted into the center is clean, about 40 minutes.
- Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Dust with confectioner's sugar, then slice and serve.
- Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.