Yogurt cake was one of the first things I made when I started baking a few years ago. The reason why I was initially drawn to it was because a yogurt cake is child’s play to make. The recipe employs a dump and mix method of making the batter – it just can’t get any easier than that when it comes to cake making.
These days, yogurt cakes frequently make an appearance in my kitchen because my family loves enjoying a simple slice for a snack or to end a meal. There is nothing fancy to this cake and that is how my kids like it. This cake is so simple and quick to make that I can whip up the batter and put it in the oven to bake while I prepare dinner, and it remains faintly warm when we cut off big fat wedges for our dessert. A yogurt cake is probably the one thing that I bake the most often.
While the original version of a yogurt cake is good, I like to play around and use the plain cake as a base for different flavourings that I’m in the mood for. Lemon zest is a common flavouring and I love it, but sometimes I just don’t have unwaxed organic lemons lying around.
Since we are right smack in the middle of summer, what I do have lying in abundance in my fridge is all kinds of berries and I sprinkled a large handful of raspberries and blueberries liberally over the batter before baking. Most of the berries sank to the bottom of the cake upon baking but that didn’t affect the taste.
The recipe that I always follow when making a yogurt cake is by Dorie Greenspan; it works perfectly and never fails to turn out delicious. This time, however, I made the recipe that appeared in the Kitchn as the proportions have been scaled up to make a generous 9-inch cake – I wanted something that will last for more than a couple of days; we eat a lot of cake around here.