Wonderful Yogurt Cake

Wonderful Yogurt Cake

56
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"This cake uses any kind of yogurt you have in the fridge. It is an easy way to make strawberry, raspberry, blueberry and peach cakes. Very tender and moist in the center. Excellent!"

Ingredients

1 h 5 m {{adjustedServings}} servings 350 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
  3. Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
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Reviews

56
  1. 62 Ratings

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I've made this many times and I just love it. I use extra yogurt but that's the only change....I just add two containers and use a premimum brand. I love the blackberry especially. It's not t...

3 Modifications : 1) 1.5x the recipe (12 servings but used 2 eggs instead of 1.5)... and I got 12 muffins with good size tops... 2) Used white sugar because I thought the fruit-yogurt flavo...

I used one more egg and white sugar instead of brown and got the moist yummy cake that the submitter mentions. If you're looking for a more fruity taste, a few teaspoons of jam may help.