GCC: Greek Yogurt Cake

They say that the simple things in life are the most extraordinary.  Its true, we take it for granted.  Humans are the ones that complicated things.

In this case, this recipe cannot be overthought, or over complicated.  It is what it is.

A fast batter to put together with simple ingredients that I bet, are sitting in your pantry/refrigerator right now. And the end results is a great snacking cake.

And I’m not taking about twinkies here.

This cake is a cross between a dense pound cake and an airy génoise without all those calories.

You’re welcome.

It is the perfect cake to go with anything.  I have my eye out for a passion fruit sauce for the next time.  The tartness of the passion fruit will balance the mellow sweetness of the cake that is created by the honey, I’m pretty positive that it will probably be a extraordinary pairing.

In the meantime all it really needs is a bit of dusting of powered sugar and you are in business.

The only tip that I can give you is to have everything measure and out before you start, once you start the batter, it comes together pretty fast.

from Mad Hungry Cravings  

  • 12 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½  teaspoon baking soda
  • ½  teaspoon coarse salt
  • 1 cup fat-free Greek yogurt
  • ¼  cup honey
  • Orange supremes, for garnish
  • Toasted walnuts, for garnish 

Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch spring form pan.

In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.

Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.

Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.

Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts or your favorite fruit sauce.

This recipe was part of our Gutsy Cook Club choices for the month, and it was a bonus recipe from April’s line up.  You can check out our Club members blog to see if they jump on the wagon with this one.