Sunday, February 22, 2009

Three-Sugar Cake with Marmalade Yogurt Glaze

I really really like to bake with yogurt. It makes me feel trendy and cool, even though I'm not. I bought some plain yogurt the other day to make blueberry muffins, but then I ate all the blueberries before I could make them. Oopsie. Since I don't like to eat yogurt (ylech), I didn't know what to do... until two spoons posted this recipe for three-sugar cake. Crisis averted!

I made a few leetle changes to the recipe. It calls for "stone-ground" flour, and I have no idea what that is, so I just used good ol' AP. Also, it calls for three kinds of sugar: dark brown, raw, and white. I only had light brown and white, so I just used those. So it's really a two-sugar cake.

You need: 1 cup plain yogurt, 3 eggs, 2/3 cup white sugar, 1/3 cup brown sugar, 1 tsp vanilla, 1 1/4 cup flour, 2 tsp baking powder, 1/4 tsp salt, and 1/3 cup oil.

First, mix together your yogurt, eggs, sugars, and vanilla. I had a few little lumps of brown sugar left after I whisked it all, but I figure that they add character to the cake so I didn't freak out. (Fun fact: this is also how I rationalize the cat hair on all my clothes).

Now add your flour, baking powder, and salt to the bowl. Mix these ingredients together on the top a little bit before folding them into the batter. Alternately, you could combine the flour, baking powder, and salt in a separate bowl before adding them to the wet ingredients. I didn't want to have to wash another bowl.

Once those are combined, add the oil and mix until combined.

Pour into a loaf pan, and bake at 350 degrees for about 40 minutes, or until a skewer comes out clean. Let it rest until it is pretty cool before turning it out onto a plate.

Yum, cake!I still had some yogurt to use up, so I decided to make this glaze from Pioneer Woman. You need 1/2 cup marmalade and 1/4 cup yogurt.

Heat your marmalade over low heat until it is melty.

Then, remove the saucepan from the heat and add the yogurt. Mix until it's all combined.

Spoon that glaze on your cake!

Oh, yum. Oh yum oh yum oh yum.

This cake made my house (*ahem*... dorm room) smell so very good. And, most importantly, it is delicious. It was nice and moist, and I think the orange glaze added a nice tang. I will definitely make this again - next time I might add some orange zest and raspberries to the batter.


  1. That's an amazing loaf. It looks so moist.

  2. Thanks, Madhuram! It was really good and moist, even a few days later.



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