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Yogurt cake

Moist and simple yogurt cake for all occasions.
Author: Amira

Ingredients

  • 4 eggs.
  • A dash of vanilla.
  • 1 1/4 cup powdered sugar.
  • 1/2 cup plain yogurt. 4oz
  • 3/4 cup oil I've used vegetable blend.
  • 2 cup flour.
  • 2 teaspoon baking powder.

Optional

  • Crushed nuts.

For the toffee glaze

  • 1 cup sugar
  • 1 can of table cream- like Nestle brand.

Instructions

  • In a bowl, add eggs, vanilla and powdered sugar, mix well with an electric/ hand mixer.
  • Add the yogurt and oil then mix well.
  • Sift the flour in a different bowl, add the baking powder and mix well.
  • Combine both the dry and the wet ingredients mixing very well until all the flour is incorporated.
  • Pour the mixture into a prepared bundt pan.
  • Pop in a preheated 325F oven for 35-45 minutes depending on your oven.

To prepare the toffee

  • In a sauce pan over medium heat, add 1 cup of sugar and watch it melt until it has a light brown color.
  • Heat the cream can in a water bath, this step is necessary to prevent splashing.
  • When the sugar has its nice golden color, remove from heat, add the cream and stir.
  • Bring your pan back on stove top on low heat and continue stirring until no lumps exist.
  • You may add a 1 tablespoon of butter for extra creamy toffee.
  • Let the toffee cool down to room temperature.
  • Take the cake out and let it cool down a but.
  • Pour the toffee sauce over the cake and sprinkle with some crushed nuts.
  • Slice and serve.

Notes

This cake - without the toffee glaze- is super easy and comes out handy when you have unexpected guests and it is done in an hour and you can leave it unglazed or make a simple sugar glaze on top.