Honey-Vanilla Yogurt Cake

March 14, 2009 3:15 PM

When I get bored or restless I get the urge to bake something. Lately I've been trying to ignore that urge because when there's cake or cookies around my willpower decides to take a vacation.

On Thursday I wasn't just bored and restless. I was craving something sweet and cakey. This yogurt cake did the trick, but true to form, by Friday morning there was nothing left but crumbs.

This was adapted from one I made last year. I only had 2 eggs, so I had to tweak the recipe a little. I used white whole wheat flour, which gave it a weird flavor and I don't recommend it. (Not weird enough to dissuade me from devouring it though). Other than that, this cake was everything I'd hoped for. Not too sweet, moist without being greasy, and subtly flavored with honey and vanilla. I think that a mixture of all-purpose and buckwheat flour would be interesting, with some blueberries thrown in for good measure.

1/2 cup plain yogurt
1/2 cup sugar
1/4 cup honey
2 large eggs
1 tsp vanilla extract
1/3 cup canola oil
1 1/4 cups white whole wheat flour
2 tsp baking soda
dash nutmeg

Preheat oven to 350. Grease an 8 inch loaf pan (cooking spray works fine).

In a large bowl, whisk together yogurt, sugar, honey, eggs, vanilla, and oil. In another bowl combine flour, baking soda, and nutmeg. Add the flour mixture to the yogurt mixture and stir just until combined.

Pour batter into prepared loaf pan and bake until golden and a toothpick inserted in the center comes out clean, about 50 minutes. Cool on a wire rack.

Nutrition Info (1/12 of cake): 170 calories, 7.2g fat, 1.7g fiber, 24.4g carbs, 2.7g protein

print this post | mobile