Summer Entertaining: The Versatile Yogurt Cake

I always like to have one dessert in my back pocket for quick and easy entertaining.  Impromptu bbq's, picnics and camping trips often require the addition of a sweet treat, but not all foods can stand up to the hot and humid weather that usually accompanies these outings.  That's where the yogurt cake comes into play.

I've had this recipe book-marked for years (yes, years) and I finally gave it a go when I had ten minutes to make something for dessert.  I was incredibly impressed by the ease and speed in which it was made and the versatile nature of the dessert.  Using one bowl for prep and one pan for cooking a simple cake was born, leaving me with a vehicle for endless creations.  It also freezes brilliantly, in case you plan on stocking your freezer with a few extra (not that I would know anything about that). 

 

Here are some ways I would use this cake for summer entertaining:

• Slice into wedges and top with fresh, seasonal strawberries
• Slice the cake horizontally to create two layers.  Sandwich with whipped cream, jam and fresh fruit to make a two-layer cake
• Serve as is with ice cream and blueberries
• Bake cake into a loaf, slice and grill each piece.  Serve with fresh peach slices and a drizzle of honey
• Substitute the traditional pound cake or ladyfingers with this yogurt cake in your favourite trifle recipe
• Add frozen berries or nuts (or both) to the cake mixture before baking.  Once removed from the oven and cooled sieve confectioners sugar over the top and cut into wedges.

Yogurt Cake, adapted from Orangette

• 1/2 cup plain yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp. vanilla
• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 2 tsp. grated orange zest
• 1/2 cup canola oil

Preheat the oven to 350 degrees.  In a large bowl combine the yogurt, sugar, eggs and vanilla, stirring until well blended.  Add the flour, baking powder and orange zest, mixing until just combined.  Add the oil and stir to incorporate.  

Pour the batter into a buttered 9" springform pan and bake for 30-35 minutes or until the cake feels springy to the touch.  Do not overbake.  Cool for 20 minutes and serve with one of the above suggestions.

P.S. - Have you missed the other posts in this summer entertaining series?  Click here, here or here to read about a few other ideas.

 

Comments

[Joseph Carr]

This yogurt cake looks delish! I can't wait to try it out. I've always loved baking, but ever since I found out that I'm pre-diabetic, I've been looking for ways to enjoy dessert in a healthier way. This yogurt cake is perfect for me, and it's also the perfect dessert to share!