This cake is sooo very good, ridiculously easy to make, and has no butter!  It is Greg’s absolute favorite but we all love it.  I was talking to my old and dear friend Michelle yesterday about the blog.  She said she’s been baking so much, loving it, and what to make next?  I told her that the yogurt cake is delicious.  A good sweet for her and her three little girls – oh and her husband too who happens to like vanilla if I’m remembering right.  I mentioned that I fear people are scared of the name – or that “yogurt cake” it turns them off.  Michelle said, “it’s true, the name is killing me and I can’t get past it.”  She said, re-post it and call it something like “yummy yellow cake.”  So here it is again with Michelle’s new title.  I’m normally not this insistent – but really, try it.  You can dress it up with some confectioners’ sugar – or make a winter sauce of figs, wine and prunes (my childhood friend Jenny’s mom Fern did that – and wrote and raved to me about it).  You can eat it plain and I’m telling you…good cake.  Just two bowls and a spoon is all you need (no mixer or beater) – and I bet you have the ingredients on hand right now.  I decided to make it in a cupcake form as well – just to see what happened.  Of course, delicious with a crispy top that both Sylvie and I especially love.  Greg – he likes his cake soft and with out the added crunch but luckily for him, I made both (I’m also more than happy to eat his top!)  So here it is again.  Enjoy-

yummy yellow cake (adapted from Cake Keeper Cakes by Laura Chattman):

2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 (scant) teaspoon kosher salt
1 cup plain low-fat yogurt (or whole-milk)
1/3 cup canola oil
2 large eggs (room temp)
2 1/2 teaspoon vanilla
mixed raspberries, blueberries or blackberries – frozen (do not thaw) or fresh – amount to your liking (fruit totally optional)
confectioners’ sugar

Preheat the oven to 350 degrees and butter or grease the bottom and sides of a 9 inch round cake pan.  Place a parchment round in the buttered pan, and then lightly flour – knocking out any excess.  If making cupcake shape, line with paper and you might want to grease the top of the muffin pan so that the tops don’t get stuck.

Whisk the flour, sugar, baking powder, baking soda and salt in a medium bowl.  In another bowl, mix the yogurt, oil, eggs and vanilla extract.

Pour the wet mixture into the dry and mix until flour is just incorporated.  If using berries, add now.  Pour into prepped pan and bake for about 40-45 (for plain), about 50  minutes (for berries), and about 20 minutes for the cupcakes (if adding fruit check it might take a little more time).  As usual though, check often and before to avoid over baking this cake.

Let the cake sit for 5-10 minutes, then run a knife around the edges and invert onto a rack and let cool.  Dust with the confectioners’ sugar (if you’d like) and enjoy!

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