Best 3 Vanilla Yogurt Cake Recipes

VANILLA YOGURT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
• For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
• For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
• Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
• Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
• Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
• Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.

ORANGE VANILLA YOGURT POUND CAKE

Steps:

• Heat oven to 350°F. Spray 5- or 6-cup fluted tube cake pan or 8 1/2x4 1/2x2 1/2-inch loaf pan with cooking spray.
• In small bowl, stir together flour, baking powder, 3/4 teaspoon salt, the cinnamon and nutmeg. Set aside.
• In medium bowl, beat granulated sugar, yogurt, oil, grated orange peel, vanilla and seeds scraped from 1/2 vanilla bean with whisk until well blended. Add dry ingredients to wet ingredients; stir just until combined. Pour batter into pan.
• Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
• In another medium bowl, beat powdered sugar, 1/8 teaspoon salt, the orange juice and seeds scraped from 1/2 vanilla bean with whisk until smooth. Pour glaze over cake. Let stand about 30 minutes or until glaze is set before slicing.

ORANGE VANILLA YOGURT CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. To prepare cake, Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a wisk. Place 1 cup sugar and butter in a bowl; beat with a mixer at high speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Scrape seeds from vanilla bean; add to butter mixture. Add rind, juice, and yogurt to bowl, and mix until smooth. Gradually add to flour mixture; beat on low speed just until combined. Pour batter into a 9x5 inch loaf pan coated with cooking spray. Bake for 65 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in pan 10 minutes on a wire rack. Take out of pan and place on the wire rack. Pierce top of cake with a fork or wooden skewer.
• 3. To prepare syrup, combine water, sugar, and juice in a saucepan. Bring to a boil; cook for 7 minutes. Remove from heat, stir in liqueur and vanilla extract. Brush syrup over sides and top of cake. Cool completely. Serves 12