This cake was wonderful - with my slight changes. I used 2 containers (5.3 oz. each) of fruit-flavored Greek yogurt because that is what I had; this made just a tad more than 1 cup, but the fruit would account for that extra so I used all of it, and did NOT thin it at all. I also followed a previous review and added 1/2 tsp. baking powder to lighten the texture a little. By using the conventional method to mix the batter, it turned out with a velvety texture, and the flavor was great. (Conventional mixing means: cream butter & sugar till fluffy, then beat in eggs one at a time; add vanilla. Sift together flour, spices, salt, baking soda and baking powder; add to batter alternately with yogurt, beating only until blended.) I baked the cake in a bundt pan that has a dark non-stick surface, so I always reduce the baking temp by 25 degrees, and I always grease & flour the pan to be sure the cake will come out in one piece. It took about 60 minutes to bake, tested with a toothpick to be sure it was done. Let the cake rest in the pan for 15 minutes (so the structure sets), then turn out onto cake platter to finish cooling. And I don't always let it cool completely before cutting a slice to sample!!
Was this review helpful?
0 users found this review helpful
This cake was wonderful - with my slight changes. I used 2 containers (5.3 oz. each) of...