Yogurt Cake

Everybody has a first time. Mine was the summer after fifth grade when I took a special painting class with my fifth-grade art teacher, Mr. Allen, at his house. (I remember I did a painting of a water pump that summer.) It was break time and his wife, Mrs. Allen, brought out a cake delicately dusted with powdered sugar. I must have been especially starving because I think I ate five pieces. And then I did it. It was the first time ever I asked someone for a recipe.

I couldn’t believe it when she said it was “yogurt cake.” You have to understand: In fifth grade, it was, like, really weird to eat yogurt.

The official name was actually “yogurt ring” because she made it in a lovely Bundt pan, which I do not have and am too lazy to get, so I like to instead call it yogurt cake. Although, it’s not completely like a cake; it’s more like a very light, sweet bread or a tea cake. Yes, perfect for teatime.

And of course I had to make a few slight changes. Well, one, really. I used organic white whole wheat flour. And when I make it again, I will sprinkle some turbinado sugar on top to give it a nice crispy sugar coating, because it’s not a very sweet cake at all. The sugar on top is what makes it.

Surprisingly, though, even with the whole wheat flour I can still taste the same taste that I first tasted 40 years ago on a warm summer day in the sunshine after working up a good appetite from painting. It’s a happy memory. Thank you, Mr. and Mrs. Allen!

Yogurt Cake

Ingredients:

  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter
  • 1 cup firmly packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 single serving containers of flavored yogurt

Directions:

Mix dry ingredients and set aside. Cream together the butter and brown sugar. Stir in the egg and vanilla. Mix the dry and wet ingredients together and add the yogurt. Put the batter into a pan greased with something (I use organic coconut oil spray) and bake at 350 degrees for about 45 minutes.

In her notes, Mrs. Allen says you can add some milk if the dough seems too thick. Mine was a thick dough (didn’t even spread across the bottom of the pan for me), but it quickly spread out and puffed up nicely in the oven!

Related:

Tips on Icing a Cake, Sort

Light and Fluffy Banana Cake

Heirloom Molasses Cake

 

97 comments

Beth Talmage
Beth Talmage3 years ago

Maria, thanks so much for sharing this recipe! I made it yesterday, and it was delicious and quite easy to prepare. I am going to bake another one tomorrow, to take to our vet's office as a thank you for all they do for us, and I know I'll be sharing the recipe with my nieces right away. So I wanted to be sure to thank you for introducing us to a recipe that is already in heavy rotation at our house.

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Helga Balague
Helga B4 years ago

look very good... i should bake some day...

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Kate S.
Kate S4 years ago

EXCITED TO TRY THIS RECIPE. THANK YOU

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Heidi Aubrey
Heidi Aubrey4 years ago

What a wonderful story and a wonderful recipe(saved to recipe file).

Thank you so much for sharing.

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Eternal Gardener
Eternal Gardener4 years ago

Gonna try!

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Marija Mohoric
Marija M4 years ago

will try that for sure

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Katie Sunderland
Katie Sunderland4 years ago

thanks for sharing

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PrimaAWAY B.
PrimaAWAY B4 years ago

I don't bake or cook but I have to say when I saw this days ago it looks pretty good.
It probably is good.

Thank You. Im still saving the recipe.

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iveta cer

Yum sounds delicious :)

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Cathleen K.
Cathleen K4 years ago

I'll have to check some recipe sites, because I wouldn't have the vaguest idea of what to do about "2 single servings of flavored yoghurt". Some contain 4 oz, others 6 and still others 8.

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