Wonderful Yogurt Cake

Wonderful Yogurt Cake

54 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
DAPDUB
Recipe by  DAPDUB

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (54)

Rate This Recipe
Cindy DeOms
78

Cindy DeOms

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 too sweet and needs no icing...a real winner in my book!!

Anne
55

Anne

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 flavor was rather delicate for brown sugar... 3) After half-filling the muffin tins I placed a small bit of raspberry jam (about 1/2 teaspoon each) and then covered the jam with batter, making sure the sides of top batter touched the batter below so as to prevent the jam from leaking out to the muffin tin body... which will burn during baking... 350 degree oven for 30 minutes... Got the perfect muffin shape with high tops and shoulders... Very tender and fluffy inside... the white sugar gave it a soft white colour and I think it looks more delicate in addition to tasting so... The crust was golden and not too thick... The little jam "surprise" was good as the muffin was not too sweet... Some leaked throup the top... the colour contrast against the soft white inside was also very pretty... Overall, a great way to impart subtle flavour to muffins... as well as an easy way to make never-tough muffins... Will definitely make again... Highly recommended !!

berrale
49

berrale

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.

More Reviews

Similar Recipes

Spiced Yogurt Pound Cake
(160)

Spiced Yogurt Pound Cake

Yogurt Cake
(82)

Yogurt Cake

Brown Sugar Pound Cake I
(77)

Brown Sugar Pound Cake I

Sour Cream Coffee Cake I
(67)

Sour Cream Coffee Cake I

Mary Oppenhiemer's Butter Cake
(30)

Mary Oppenhiemer's Butter Cake

Yogurt Chocolate Cake
(14)

Yogurt Chocolate Cake

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 350 cal
  • 17%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 53.2 g
  • 17%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Yogurt Cake

>

next recipe:

Yogurt Chocolate Cake