whole grain grape jam yogurt cake

i tend to bake yogurt cakes two at a time.  they need to bake for about 1 hour in the oven, so i figure, i better make good use of the energy by filling the oven up as much as i can.  now this whole grain grape jam yogurt cake came about because i, uh, ran out of all sorts of things while whipping up the batter.  i came up short of AP flour and substituted with whole grain. lacking an additional 1/2 cup of sugar, i used homemade grape jam baked right into the batter to make up the difference.  fortunately, yogurt cakes are one of the more forgiving cakes out there, and with a little luck, it  came out allright!

Whole Grain Grape Jam Yogurt Cake
(makes 1 nine-inch loaf cake)

Dry Ingredients
AP Flour 1 cup
Whole Grain Flour 1 cup
Sugar ½ cup
Baking powder 2 tsp
Baking soda ½ tsp
Wet Ingredients
Eggs 2 large ones
Yogurt 250 ml (1 cup)
Canola Oil 80 ml (1/3 cup)
Grape Jam ½ cup (any type of jam can be used)
  1. Butter and flour a loaf pan.  Set aside.  Pre-heat oven to 350ºF.
  2. Place all dry ingredients in a bowl and whisk together until evenly combined.
  3. Combine all wet ingredients, except grape jam in a separate bowl.
  4. 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.
  5. Fold grape jam into the batter, then fold in with a rubber spatula.
  6. Bake at 350º F for about 45-50 minutes or until a toothpick inserted into the cake comes out clean.
  7. Let cool for 10 – 20 minutes before taking the cake out of the pan.

2 responses to “whole grain grape jam yogurt cake

  1. Fantastic! I love it when the baking gods look after us and everything turns out well! I have not baked a yogurt cake before, nice to know it is so forgiving. Happy Friday.

  2. tomatointribeca

    yogurt cakes are addictive. my french friend tells me it’s the cake she first learned to make as a child b/c it was so easy!

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