Reviewed: Nov. 12, 2011

Pretty nice flavor and quick/easy. The texture was moist and crumbly as expected for a yogurt cake. I used strawberry yogurt and replaced the pecans with chopped pistachios. Baked in 9x9 inch square pan.

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cookingdoc

Reviewed: Oct. 6, 2011

really good and easy!

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Cooking Level: Expert

Reviewed: Sep. 5, 2011

Wonderful light cake! My sister even liked it, and she is very picky. Followed the recipe exactly. no problems. Making again today for picnic.

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caramia

Cooking Level: Intermediate

Home Town: Herminie, Pennsylvania, USA

Reviewed: Jul. 16, 2011

Got a lot of compliments on this when I brought it to a summer BBQ. I thought it was nice but not great. Next time, I will try it warm out of the oven. I suspect it would be best that way.

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sch

Reviewed: Jun. 18, 2011

although this cake was delicious and light i felt it had far too much sugaar in it, i have decreased the sugar to 1/2-3/4 cup, which made it perfect as original sugar amount was 1 cup. that is the only reason i gave it 4 stars. but worth baking this as my husband loved it but said it was a bit sweet, the first time i made it and great the second time i reduced the sugar.

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ailse

Reviewed: Feb. 14, 2011

Ok so I was a little skeptical but i had a huge container of cherry fat free yogurt left and it was getting ready to go bad. I did not have any dried fruit so I skipped that part. I added 1/4 tsp of almond extract and 1/4 tsp of vanilla to the batter. Used apple sauce instead of oil, added both eggs, and used chopped almonds instead of pecans. Also used brown sugar instead of white sugar with the almonds. It came out delicious. Incredibly moist. Next time going to make a yogurt pudding to go with it. But it is delicious by itself. Serious five stars. Will make this again.

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ehlana88

Reviewed: Oct. 21, 2010

WOW. I made this cake today as per reviewed and it was incredible!!

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wishiwasjane

Cooking Level: Intermediate

Reviewed: Jul. 15, 2010

This cake was delicious! I did use 1/2 brown sugar and 1/2 white sugar as well as pecan oil (healthier). Because I already had fat free plain yogurt, I just added some vanilla paste. This recipe is a definite keeper and I will use with other fruit.

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mpm

Reviewed: Jun. 18, 2010

I tried this recipe and I doubled it to make two. It failed misserably. It rised up, spilled all over the bottom and never baked completely. The only thing i recommend is not too double it.

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JoAnn

Reviewed: Jun. 8, 2010

This cake is awesome!! I did make a few small changes- I used a heaping cup of dried cherries, added almond extract (1 teas.) to batter, used a whole egg instead of egg white, and used walnuts instead of pecans. This recipe is a keeper!!

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