Reviewed: Jan. 14, 2012

Cake was ok for me,I've had a much moister yogurt cake before.

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Reviewed: Nov. 10, 2011

To make this a little healthier I used 1/4 cup butter & 1/4 cup applesauce instead of 1/2 cup butter. Also, only used 1/2 cup brown sugar instead of 1 cup. This cake was good, but won't make again.

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hollyhoy

Reviewed: Nov. 5, 2011

This was...okay. The brown sugar in it was weird...I wouldn't make this again.

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riblet

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Cooking Level: Intermediate

Reviewed: Oct. 31, 2011

SO DELICIOUS!!!!!!!!! The recipe is OK-100% Thank you so much!!!!!!!!!!!!

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Tobitoshka

Reviewed: Sep. 2, 2011

made this for the first time. It wasn't bad, very saddle taste. I used two eggs and white sugar like someone else mentioned. Also used strawberry banana yogurt. Flavor was super light, but the cake was very moist. Will make this again. I would love to try different flavors.

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dcjoslin4

Reviewed: Feb. 15, 2011

I liked this recipe! I had the idea to try making a peach cupcake and wanted to use some greek yogurt that I had in the fridge... I ended up using plain greek yogurt, and making peach reduction using brown sugar, butter and diced peaches... then I folded the peaches into the batter, poured it into baking cups and it took about 25 minutes to bake. Then I used store bought creamy white frosting, and added lots of cinnamon and a bit of brown sugar for my topping! They came out great even though I was worried they would be dense due to the batter feeling a bit like a dough!

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nmdow1

Reviewed: Dec. 10, 2010

Yummy. Added 1 egg and 1 extra yogurt.

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mindy

Reviewed: Jul. 27, 2010

I loved this recipe with a few adjustments. I used 1/2 cup of unsweet apple sauce instead of butter ( I am a health nut) Used 2/3 cup of white sugar not brown, 2 egg whites and 1 and a half cups of zero fat free yogurt. I used vanilla, strawberry, raspberry, and field berry. End result was amazing! My family really liked it as well and they are not the best of eaters lmao. One tip if u decide to use applesauce keep an eye on the cake as the middle doesnt cook as fast so half way through the baking I covered the cake with foil. It took longer for the cake to bake but boy was it moist and yummy!

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ashleep

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 24, 2010

I followed the suggestions of others and used two eggs. I also used three six-ounce yogurt cups, which brought out more fruit flavor (two dark cherry and one blueberry pomegranate). I made an orange/lime glaze to top it off. It turned out better than expected. Thanks for sharing!

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JON AND ANGIE

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Feb. 16, 2010

Loved it! I added two 6oz cups of non-fat plain yogurt and 2 teaspoons of vanilla extract. This cake was very moist and not bland at all (some users said it was bland). I will definitely make again!

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