Saturday, October 18, 2014

Maple Yogurt Cake

If you love pancakes with maple syrup, you'll love this cake!
An adaptation of the classic French Yogurt Cake, where the container from the yogurt is used to measure the flour, sugar and oil, this easy-to-make cake will fill your kitchen with the most heavenly aroma as it bakes. And it tastes as good as it smells!

Try it and enjoy!

Maple Yogurt Cake
adapted from Food52

100g/3/4 cup all-purpose flour
100g/3/4 cup whole wheat pastry flour
2 tsp baking powder
1/4 tsp table salt
120ml/1/2 cup maple syrup, preferably grade B
120ml/1/2 cup plain yogurt (0-3.2% fat)
3 large eggs
50g/1/4 cup lightly packed brown sugar
1 tsp pure vanilla extract
1/4 tsp maple extract (optional)
120ml/1/2 cup flavourless vegetable oil

Preheat the oven to 180C/350F. Grease and flour a 21cm x 11cm x 6cm/8-1/2" x 4-1/2" x 2-1/2" loaf pan (or lightly grease the pan, line it with parchment paper and grease and flour it).

In a medium bowl, whisk together the flours, baking powder and salt. In a second bowl, whisk together the maple syrup, yogurt, eggs, brown sugar, vanilla, and maple extract if using. Add the wet to the dry ingredients and stir until combined. The batter will be slightly lumpy. Pour in half the oil and fold it into the batter until it disappears. Add the remaining oil and repeat. Don't over mix. The batter will be smooth and glossy.

Pour the batter into the prepared pan. Bake on the middle rack for 50-55 minutes or until the cake is golden brown and a skewer inserted in the centre comes out clean. Cool on a rack in the pan for 10 minutes; turn the cake out onto the rack and invert or lift out by parchment handles. Cool completely before slicing. The cake is very moist and will keep well wrapped for a few days.

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