Reviewed: Oct. 19, 2011

Quick and easy - this cake made a delicious and satisfying late-night study snack. The ingredients were simple and there's plenty of room for interpretation. I left off the sugar on top, but added some jam! These would be nice as muffins too.

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Reviewer:

HannahBonk

Home Town: Toronto, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Mar. 14, 2011

Judging from the recipe as written, it would have been very bland, thus 3 stars. I added cinnamon, vanilla and ground cloves, as well as replaced 1/2 the sugar with packed brown sugar, as another reviewer suggested. I will say that the yeast in this recipe, IMO, serves no purpose because a yeast needs time to activate. The next time I make this, I will replace the yeast with 1/2 t. baking soda that will react with the yogurt to create pockets of air and give this recipe it's cakey-ness. :)

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Reviewer:

loisln77

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Reviewed: Sep. 8, 2010

Such a great recipe! As a previous reviewer posted - so easy to modify and play with :) The modifications I made were as follows - 1) I used homemade yogurt, which has the consistency of Greek yogurt 2) Instead of the 1 C of white sugar, I used 1/2 C white sugar and 1/2 C brown sugar 3) I substituted apple sauce for the vegetable oil 4) just as a note - 0.25 oz yeast = 2.5 tsp yeast, which I used. 5) For additional spice, I added 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/8 tsp cloves. For aesthetic appeal, I spiraled honey over the batter (which is quite thick so the honey doesn't sink in or anything), and the finished product had a pretty top :) Lots of changes, but it turned out great!

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Reviewer:

chemdr

Reviewed: May 10, 2010

I altered the recipe slightly, as well. I used 2 eggs instead of 3, added a little vanilla, used 1/2 tsp of baking powder instead of yeast and split the 1/2 cup vegetable into 1/4 cup olive oil and 1/4 cup margarine. I also added the zest of a lemon, and it turned out a wonderfully light lemony dream. To make it into more of a dessert I made a lemon glaze by heating a tablespoon of margarine, a tsp of vanilla and the juice of the lemon I zested over low heat. Then I dumped in a bunch of confectioner's sugar until I got the consistency I wanted. I can't wait to try other versions of this recipe! Maybe next time I'll add dried cranberries or cherries and almond slivers...

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Reviewer:

SwinS

Cooking Level: Expert

Home Town: Kennebunk, Maine, USA

Living In: Danvers, Massachusetts, USA

Reviewed: Sep. 7, 2009

LOVED the simplicity of it for breakfast. Very good. Will make again for sure!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Reviewed: Jun. 15, 2009

My husband and I thought this cake was very nice. Mine came out heavy. Maybe next time I'd sift the flour instead of using it right from the container. I used 1/3 cup dark brown sugar and 2/3 cup white sugar plus 2 tsp cinnamon. It was good with a glass of cold milk.

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Reviewer:

Jean J.

Cooking Level: Expert

Living In: Manchester, New Hampshire, USA

Reviewed: Jan. 1, 2009

Added more yoghurt than what was called for after tasting the batter as it didn't seem to have much taste. The cake comes out dense, not your average cake with crumbs, more like.. chunks. I added cinnamon and raisins and I thought it tasted okay but it didn't have a distict flavour so I'd say go with the flavored yoghurt or add fruit preserves or definitely eat it with something like ice cream.

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Reviewer:

Chua

Cooking Level: Beginning

Reviewed: Oct. 6, 2008

Really yummy. Added craisins and orange zest.

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Reviewer:

SweetBasil

Reviewed: Feb. 27, 2008

I really liked this--it had a good dense crumb, stayed moist, and one of those styles of cake that should have their own name--like kitchen cake or something. Not a birthday cake, just something tasty to have with your coffee (but, not a coffee cake). very good--thanks.

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