I tried out Orangette's yogurt cake again to compare it with the C&Z version. I may have gotten a little carried away with flavoring. After reading through the comments I decided to try substituting some of the sugar for honey. Then at the last minute I added almond extract. The resulting cake is fluffy and moist, but the almond flavoring is a bit over-powering. I think it would be great with some real Amaretto though (and perhaps sprinkle some sliced almonds on top?). Maybe next time I'll try subbing out even more of the sugar for honey (or all of it?), but leaving the additional flavoring out. I'm even thinking that by using all honey I can cut down on the oil a little (1/3 cup instead of 1/2?). The cake seems a bit greasy, as did the C&Z cake.

In the end, I think I prefer Orangette's to C&Z's, although when I'm through with it I'll have my very own recipe that doesn't look much like either one.

1/2 cup plain yogurt
1/2 cup sugar
1/4 cup honey
3 large eggs
1 tsp almond extract
1/2 cup canola oil
6.75 oz flour (1 1/2 cups)
2 tsp baking powder

Preheat oven to 350°F and grease an 8" round cake pan then line with a round of parchment.

In a large bowl whisk together yogurt, sugar, honey eggs, extract and oil. Add flour and baking powder and stir until just combined. Pour into the prepared pan and bake for 45 minutes, until a tester inserted into the center comes out clean.

Cool cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.