Reviewed: Sep. 27, 2009

This was a great cake. I added an extra egg and used 3 containers of yogurt- boysenberry, blackberry and raspberry. It turned out REALLY well, but only baked a little under 40 minutes. 50 would have been way too long.

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leslie610

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Reviewed: Sep. 4, 2009

This cake was so moist, fluffy and unbelievable tasty. I added an extra egg (as suggested by other reviewers) and an extra dollop of yogurt. I made it with apricot yogurt and added an extra 2 tablespoons of apricot jam. I also baked it in 2 2lb loaf tins. On one cake i drizzled an icing sugar mix (icing sugar, drop of lemon juice and a bit o water) and on the other i spread a bit of apricot jam (the minute it came from the oven) - Delicious!!! On another occasion I made it with choc chip yogurt - there was no need for icing - Beautiful!!

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wendy

Cooking Level: Expert

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Reviewed: Aug. 10, 2009

This cake was very moist and yummy. I also made cupcakes out of it. The only thing I was disappointed about was I used raspberry yogurt and you could barely taste it in the finished product. I think it might help with the cupcakes to put a spoonful of jam in the center before baking. I will try this next time to kick up the fruit flavor. Overall very easy and tasty though. Thanks!

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deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 4, 2009

I baked this cake and it was a very easy recipe, it came together quickly, and the end product was moist and delicious. I did substitute white sugar for the brown, but I think it would still be good if you used brown sugar - perhaps just a bit denser. This is a recipe you could easily play around with by adding fruit blended into the yogurt or using different flavors of yogurt. I just used regular vanilla. I think next time I will try it with some cinnamon added.

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SouthernCook

Cooking Level: Expert

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Reviewed: May 17, 2009

I followed another reviewer's suggestions and used all white sugar rather than brown. I baked muffins rather than a cake, and added a bit of raspberry jelly in between two scoops of the batter to create a fruit layer in the muffin. Unfortunately, the fruit sank to the bottom, but provided a sweet suprise in every bite! I would make it again, but am not in a hurry.

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Dana

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 2, 2009

I made this using blackberry and pineapple-coconut yogurts and made muffins. The texture of the muffin was nice, but I am not sure if I liked the subtle fruity flavor, it was different. It was a good way to use the yogurt before it expired though. I froze these and will send them with my boyfriend since he loves fruity flavored stuff. I think I will keep this recipe and keep trying different flavors to find one that works for me. I felt like something was missing, maybe frosting since it is supposed to be a cake?

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Apr. 1, 2009

WOW. It is wonderful!!! I follow other users suggestions (use two eggs, regular sugar and 1 3/4 cup of yogurt). It is amazingly good. I did not have the vanilla extract but I used vanilla flavor Yogurt! Left in the oven for about 40-45 minutes. I recommend this recipe.

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dbilloch

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Reviewed: Feb. 18, 2009

Sorry but this was a disaster for me. Not sure why. The only "change" I made was to add plain non-fat yogurt and almonds.

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greekster

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Reviewed: May 14, 2008

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 !!

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Anne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 19, 2008

The cake ends up really moist...Delicious!

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Nolene Bedi

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

I was looking for a dessert to use up yogurt. I made this not knowing if it would turn out, but it did! The fist time I made it with strawberry yogurt. Mine only took about 40 min. to cook. I made it again and put cooked apples in cinnamon and sugar with it. This worked great! Thank you.

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Kim

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

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Reviewed: Dec. 15, 2007

Delish, though made in a muffin tin, they have the density and texture of a muffin. Made mine with fat free vanilla yogurt, 1/2 cup white sugar, 1/2 cup brown, 2 eggs.

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Kiera

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 12, 2007

I had the same crumbly feel to it the first time I threw it together, so I reduced the flour by 1/2 cup and increased the yogurt by 1/4 cup for the second try. It worked perfectly. I recommend Lowfat Raspberry yogurt since the flavor is not overwhelming but is definitely present.

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Claudio

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Reviewed: Sep. 2, 2007

This is a solid 4-star recipe. I needed to get rid of 4 kid yogurts that were going to expire. I added one egg, extra vanilla extract, and put 1 1/4 cup yogurt. The cake was delicious -moist and very tasty, however, a bit bland. My husband loved it though...

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Bagira

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Reviewed: May 6, 2007

Deliciously moist. I used blueberry Kefir, which is a little more liquidy than regular yogurt, but it turned out fine. The aroma of the blueberry took on the apartment - smelled SO good. I made cupckes for easy transport. Everyone who had one thought it was yummy.

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s7ardreamz

Cooking Level: Expert

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Reviewed: Mar. 30, 2007

Simple to make. I only baked mine for about 30 minutes and it was finished. Tasted more like sweet bread than a cake, but delicious none-the-less.

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Nessa

Cooking Level: Intermediate

Living In: Morgantown, West Virginia, USA

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Reviewed: Mar. 9, 2007

tender and simple. added extra yogurt

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VIRGOVICKY

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2006

This didn't really come out very good. If you are looking for something to make with yogurt, I would make the yogurt ch.chip cookies on allrecipes, they are great.

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Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Nov. 29, 2006

Love this recipe! It's so easy to make and is always a hit with my friends!!!

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safshari

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Reviewed: Sep. 14, 2006

Taking the advice of other raters I made some changes to the recipe. I used 3/4c white and 1/4c brown sugar, and 1c vanilla yogurt. However, the cake was still bland. I dont't know if I'll even bother trying to tweek the recipe.

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EMLE234

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Wonderful Yogurt Cake

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