Wonderful Yogurt Cake

Wonderful Yogurt Cake

56
DAPDUB 0

"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!"
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Ingredients

1 h 5 m servings 350 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

56
  1. 62 Ratings

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Most helpful positive review

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...

Most helpful critical review

I was excited to make this cake but did not turn out what I expected. The cake turned out crumbly, a little dry and heavy, maybe an extra egg and cake flour also white sugar instead of dark.

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.

I was excited to make this cake but did not turn out what I expected. The cake turned out crumbly, a little dry and heavy, maybe an extra egg and cake flour also white sugar instead of dark.

This is a very good, easy cake. I used others ideas and added an extra 4oz of yogurt, an extra egg and it was very, very moist!I only had plain yogurt so I added 1/2 cup chocolate syrup for fla...

This is a wonderful cake indeed!!!! Easy and I used wild berry fat free, sugar free yogurt! Did only have to cook in my oven for 35 minutes. Will be making again and trying different flavours...

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...

This is a good recipe. I used cherry yogurt(Dannon blend), though it is a very subtle flavor within the cake. Brown throughout (which I expected w/ the brown sugar) and not very pretty as cak...

Wonderful with raspberry & peach yogurt.