Yogurt Spice Cake
February 2, 2011
It’s a wintry mix kind of day, which can only mean one thing: SPICE CAKE. When you wake up and it’s simultaneously raining, snowing, sleeting, and freezing rain, all you want to do is lay on the couch and wrap yourself in too many blankets to count. Oh yes, and eat cake filled with spices galore.
Unfortunately I have to bear the ugliness that lurks outside and walk to work, but I had the privilege of spicy cake perfume in my kitchen and moist, delightful cake on my plate for breakfast!
I took this cake recipe from Carole Walters, and while I love reading her recipes and eating her treats, some of her cakes have intense directions. For this recipe I made a few changes to make it easier for myself, like substituting all-purpose for cake flour and making up for the substitution, and eliminating some of the crazy sifting, and the cake didn’t seem to suffer for it. I love whole fat, plain yogurt, so that is what I used, but she wrote the recipe with low-fat yogurt in mind.
Yogurt Spice Cake
(Adapted from Great Cakes)
Yields one 8 inch tube cake, or 10 inch tube, whichever you have on hand
1 ¾ cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ teaspoon allspice
1/8 teaspoon ground cloves
½ cup, or 8 tablespoons, unsalted butter, room temperature
½ cup granulated sugar
½ cup light brown sugar, lightly packed
2 tablespoons honey
1 teaspoon vanilla extract
1 cup plain yogurt (I used regular yogurt, but you could even use low fat)
1. Preheat oven to 350 degrees F, moving a rack to the lower third of the oven. Butter and flour a tube pan. The recipe calls for an 8-inch tube pan, but you can use a 10-inch.
2. Whisk together the sifted flour, spices, leavening agents, and salt. Set aside.
3. Beat butter until smooth and light in color. If using a stand mixer, beat butter on medium speed until smooth and light in color.
4. Add granulated sugar by tablespoonfuls, beating and scraping the bowl at least twice to incorporate all ingredients. Then add the brown sugar by tablespoonfuls, scraping the bowl to incorporate. Finally, add the honey and beat for just another minute.
5. Add the eggs, one at a time, beating between each addition and scraping the sides and bottom of bowl as necessary. Blend in vanilla extract.
6. If using a stand mixer, turn speed down to low, but keep in mind this step is easy to do by hand. Add the flour mixture in three batches, alternating with the yogurt. Be sure to start and end with the flour mixture. Mix just to incorporate after each addition.
7. Spread batter evenly into prepared pan and smooth the top with a spatula.
8. Bake cake, centered in the oven, for 50 to 55 minutes. If using a 10-inch tube pan instead of 8 inch, bake for 40 to 45 minutes, until a cake tester comes out dry.
9. Cool cake in pan for 10 to 15 minutes before inverting it over a cooling rack to cool completely.
Store cake at room temperature, in an airtight container, for up to 5 weeks. You could probably freeze this cake for up to a month.