Everyday Yogurt Cake

Sometimes, I wonder... Does everyday need to be the same? Why even the kiddy underwear sometimes come in a pack of seven for seven different days? Even wearing the same school uniform, I used to carry a different handkerchief everyday. 

For this bake-along, Joyce from Kitchen Flavours, Lena from Frozen wings and I are baking this super-easy Everyday Yogurt Cake from the book, Cake Keeper Cakes by Lauren Chattman. As mentioned in its name, this cake is really a plain low-fat cake and I wasn't expecting it to be as tasty as most buttery cakes. I'm actually surprised that the cake is quite good being a simple mix-and-bake low fat cake. In fact, the cake tasted pretty nice and spongy when it was freshly baked and wasn't as good on the next day. So, bake the cake only if you are eating it on the same day.

Even being an "Everyday cake", I reckon this cake can be plain or fun being as it is. So why not, let me enjoy a plain cake like this with seven different ways...

Here I am trying to imagine... what if I'm an everyday cake...

I like being plain and like to be seen being a good plain, so...

Monday is my simple day.

Tuesday is my busy day.

Wednesday is my reading day.

I'm having a headache on Thursday but feeling better on Friday.

I'm feeling a little glamorous on Saturday but how about Sunday?

Everyday Yogurt Cake

Making the cake batter

A slice of yogurt cake for everyday...

Thursday to... Sunday?

What about Sunday? Think, Zoe! THINK!!! 

I have an idea!... How about baking this cake in the form of Whoopie pies for Sunday? Since our last Whoopie pie bake-along, my husband and son have been pestering me to bake more Whoopie pies for them and so here I am baking this cake in the form of Whoopie pies for them...

Like I have mentioned earlier, these low fat Whoopie pies were nice to eat when they were freshly baked but became tough and dry on the next day. I guess that we must be too fussy with our cakes! LOL!

Yum !

Baking the Whoopie cake rounds

Nice to eat these on everyday too... but not on the next day! LOL!

Here are the recipe from the book, Cake Keeper Cakes by Lauren Chattman

(with my notes and modification in blue)

Ingredients:

2 cups unbleached all-purpose flour

1 1/4 cups sugar (reduced to 1 cup)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup plain whole-milk yogurt or low-fat yogurt
(I used the 99% fat free yogurt)

1/3 cup vegetable oil
(I used rice bran oil)

2 large eggs

2 tsp pure vanilla extract

Confectioners’ sugar

Steps:

Preheat the oven to 350°F (or 160°C fan forced). Grease the bottom and sides of a 9-inch cake pan and dust it with flour, knocking out any extra.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the yogurt, oil, eggs, and vanilla in a medium mixing bowl. Pour the yogurt mixture into the flour mixture and stir until just moistened.

Scrape the batter into the prepared pan and bake until the top of the cake is light golden and a toothpick inserted into the center is clean, about 40 min.

Let the cake cool in the pan for about 5 min, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Dust with confectioners’ sugar, then slice and serve.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

Note:

Using half amount of this recipe, I've baked a 14 cm cake at 160°C fan forced for 35 min.

To bake Whoopie cake rounds, drop one tablespoonful of cake batter on a silicon mat and bake them either at 160°C fan forced for 14 min or 180°C fan forced for 10 min. Using the full amount of this recipe, I've baked 24 whoopie cake rounds and sandwiched them with Nutella.
 
Happy Baking
Please support me and like me at Facebook.

Please note that the linky tool for bake-along is no longer available.