Posts Tagged ‘Yogurtcake

NGREDIENTS (Nutrition)

* 115 g butter, softened
* 220 g brown sugar
* 5 ml vanilla extract
* 1 egg
* 250 g all-purpose flour
* 5 g baking soda
* 2 g baking powder
* 235 ml plain yogurt

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
3. Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.


* 190 g all-purpose flour
* 300 g white sugar
* 115 g butter
* 115 g sour cream
* 3 eggs
* 1 g baking soda

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8×4 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
3. Add flour and pinch of soda, mix well. Pour into a 8×4 inch loaf pan.
4. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

2 cups cake flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup sugar (I used superfine, but plain white sugar is fine)

1 large egg

5 tablespoons butter

1 cup nonfat plain yogurt

1/2 teaspoon almond extract

1/4 silvered almonds for topping (optional)

Preheat the oven to 350 F. Spray a 9″ cake pan with cooking spray.

Sift together flour, baking powder, baking soda and salt.

Cream butter and sugar. Add egg and beat well. Mix in yogurt and almond extract until mixture is smooth.

Stir wet and dry ingredient together until just combined. Spread evenly into prepared pan and bake 30-35 minutes, until tester just comes out clean.

If you use an 8″ pan, it will take a bit longer to bake. I think this is probably an extremely adaptable recipe in terms of add-ins and different flavors.



80 gm. Butter
100 gm. sugar
3 eggs
125 gm. (1/2 cup) Buttermilk or yoghurt
1 1/2 cups Self-raising flour
1 tsp. Vanilla extract


(1) Cream butter and sugar till light and fluffy.
(2) Add in eggs one at a time , making sure that it’s well mixed before the next addition.
(3) Fold in flour alternately with Buttermilk.
(4) Add in vanilla extract and give a quick stir.
(5) Spoon into 12 cupcake pan lined with cupcake papers.
(6) Bake at 170C fir aviyt 25 mins. or till cooked.
(7) Cool on wire rack before serving.

Ingredients for biscuit base:

180 gm. digestive biscuits (blend till fine)
1 Tbsp. brown sugar
4 Tbsp. melted butter

Cream cheese filling:

500 gm. Cream cheese
120 gm. fine sugar
1 tsp. vanilla essence
15 gm. plain flour
1 no. grated Lemon zest
1/2 Tbsp. Lemon Juice
3 nos. eggs
50 ml. whipping cream


200 gm. sour cream
1 Tbsp. sugar
1/2 tsp. vanilla essence

Blueberry Pie filling


(1) Biscuit base: Blend biscuits till fine and add in brown sugar and melted butter. Mix till well combined and pour into a 7″ round springform tin and put into refrigerator to let it set.
(2) Meantime, cream cream cheese with sugar till light, add eggs one at a time till well mixed. Add in lemon zest and lemon juice.
(3) Add in vanilla essence and plain flour and mix thoroughly.
(4) Pour in whipping cream and mix thoroughly, then pour into prepared springform tin and steam bake for 1 hour 30 mins at 160C.
(5) Mix sour cream, sugar and vanilla essence together and then pour on top of the baked cheesecake and return cake tin into the oven and bake for another 20 mins. Turn off the oven and leave cheesecake in the oven for about 30 mins. Leave oven door ajar and let the cheesecake cool in the oven.
(6) Remove from oven, put in the refrigerator to let it set.
(7) Pour blueberry pie filling on top and then slice and serve chilled.


200 gm. Plain Yogurt
250 gm. Butter
1 Tbsp. Grated Orange Rind
200 gm. sugar
3 eggs
45 gm. desiccated coconut
35 gm. ground almonds
2 Tbsp. freshly squeezed orange juice
370 gm. Self-Raising Flour


(1) Beat butter, orange rind and sugar until light and creamy. Add eggs , one at a time , beting well after each addition, until just combined.
(2) Stir in desiccated coconut, ground almonds and 2 Tablespoon orang juice. Stir in flour and yogurt alternately till combined.
(3) Spoon into a any pan or your choice and bake at 175C for about 50 – 60 mins. or till cooked. Set aside for 5 mins. to cool slightly before turning onto a wire rack to cool completely.
(4) Slice, serve and ENJOY!!


190g cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp instant espresso powder
40g unsweetened cocoa
1 1/3 cups sugar, divided

60ml water, room temperature
113g unsalted butter, very soft
1 large egg
1 large egg white
240ml (nonfat) plain yogurt
2 1/2 teaspoons vanilla extract (divided)

Preheat oven to 350F. Grease a 10-inch tube pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl and set aside.
Place yogurt into a small bowl and set aside.
In another medium bowl, whisk together espresso powder, cocoa, 1/3 cup sugar and 1/4 cup water until well combined. Stir in 1/2 tsp vanilla extract. Set aside.
In a large bowl, cream together the butter and the sugar until light, about 3 minutes. Beat in egg, followed by egg white, making sure that the egg is thoroughly incorporated before adding the white. Beat in 2 tsp vanilla extract.
Add the flour mixture to the butter mixture, alternating with the yogurt in three additions (flour, yogurt, flour, yogurt, flour) and mixing at low speed until just combined. Measure out 1 1/2 cups of the yogurt batter and stir into the cocoa mixture.
Spread 3/4 of the vanilla batter into the bottom of the prepared pan. Top with dollops of chocolate batter and top that with the last few dollops of vanilla batter. Use a clean bread knife to gently swirl the batter (make an “S” curve throughout) once.
Bake for 40-50 minutes, until a tester comes out clean. My 10-inch pan usually takes 40 minutes. If you are using an 8-inch tube pan, you will neet to aim for the higher end of the baking time.
Let the cake cool in the pan for 15 minutes before loosening it with a knife and turning it out to cool completely. Store well-wrapped at room temperature.
Serves 12

Thông tin cá nhân

Đỗ Thị Hồng Hạnh
Hồ Chí Minh


Tháng Bảy 2018
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