i live by maple yogurt. every week, i race to the dairy section at whole foods where i quickly clean out and stock up on maple flavored yogurt. i won’t tell you which brand i buy because well, if i did, there wouldn’t be enough for me! but it’s not hard to figure out. there really are only a few brands at whole foods that make a maple flavoured yogurt.
now, the other day i got to wondering about what would happen if i took my favorite maple yogurt and made it into a cake. pretty soon the wondering turned into experimentation as i found myself digging through my pantry for flour and sugar. i substituted maple yogurt for plain yogurt and poured in an additional shot of maple syrup to a traditional french yogurt cake recipe. yogurt cakes are a cinch to throw together — perfect for when you’re needing a cake in a jippy.
so how did it turn out? baking yogurt completely erases all hints of yogurt acidity. the resulting cake is moist on the inside with a slight hint of maple sweetness; i even got a crunchy crust fresh out of the oven, tho the crust mellows out after the cake has cooled.
A Maple French Yogurt Cake
(one 3 inch x 9 inch loaf cake)
|Flour||270 g (2 cups)|
|Sugar||180 g (slightly less than 1 cup)|
|Baking powder||1 ½ tsp|
|Baking soda||½ tsp|
|Eggs||2 large ones|
|Maple Flavoured Yogurt||250 ml (1 cup)|
|Canola Oil||80 ml (1/3 cup)|
|Vanilla Extract||1 tsp|
|Maple Syrup||1 tbsp|
- Butter and flour a loaf pan. Set aside. Pre-heat oven to 350ºF.
- Place the dry ingredients in a bowl and whisk together until evenly combined.
- Combine all wet ingredients in a separate bowl.
- With the mixer set at the lowest speed (you can mix by hand as well), slowly pour in all the wet ingredients. Beat together until just combined. Do not overmix or else the cake will become chewy.
- Pour into cake pan and bake at 350º F for 45-50 minutes or until a toothpick insert into the cake comes out clean.
- Let cool for 10 minutes before taking the cake out of the pan.