Yogurt Cake

This recipe has become a regular around here. It comes together quickly with ingredients I usually have on hand, tastes wonderful warm or cool, and is a great background for a variety of sauces and toppings. Oh, and it keeps well, too, covered, on the counter. Credit for the recipe goes to Chocolate and Zucchini, a cookbook written by a French author. (She also writes a blog by the same name.) I've altered it slightly.

Yogurt Cake

1/3 cup vegetable oil (I use grapeseed), plus what's needed to oil the pan
1 cup plain yogurt (unsweetened), full fat or 2%
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 Tablespoon rum (optional)
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 to 1/2  teaspoon salt 

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 10-inch round cake pan with parchment paper, and oil the sides of the pan. OR, use a 10-inch springform pan and just oil the sides. I use a springform pan.

Whisk together the yogurt and sugar in a large mixing bowl. Add the eggs, one at a time, whisking well after each addition. Add the vanilla extract, the rum and the oil. Whisk again. 

In another bowl, sift the flour, baking powder, baking soda and salt. Add to yogurt mixture and whisk or stir lightly just until combined.

Pour the batter into the cake pan. Bake 35-40 minutes or until golden brown. A toothpick inserted into the cake should come out clean. Cool on a rack for 10-15 minutes, then loosen from pan and turn out onto the rack to cool. 

In the above photo I served the cake with a raspberry sauce made with frozen berries from last summer. It's equally good with any fruit sauce, or fresh fruit and whipped cream, or chocolate sauce.