I am not a fan of fruity yogurts. Or even plain yogurt for that matter. I keep yogurt in my refrigerator because my husband and my dog love it. My dog will eat only plain yogurt mixed with her broccoli. My husband likes only vanilla with his granola. So when I mistakenly grab fruity yogurt because they are on sale, chances are it will sit in the refrigerator for a while. And eventually, I have to do something with it.
And that’s the case with some peach yogurt vacationing in my refrigerator now. They are not yet past the expiration date but I decided it is time to recycle it. I had this yogurt cake recipe from a 2005 issue of Bon Appetit. It looks more like a pound cake but instead of using butter, it uses plain yogurt as a replacement. I also replaced the vegetable oil with applesacue and the end result is a “spongy” (like a wet sponge) loaf of peachy cake. I did not expect to taste the fruity flavor of the yogurt but it smelled and tasted like peach. It was really great with tea or coffee.
- 1 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sugar (if you are using plain yogurt, you may need to increase the sugar to 1/2 cup to 1 cup)
- 1 cup peach yogurt (or any flavor yogurt)
- 3 eggs
- 1/4 tsp vanilla extract
- 1 tsp finely grated lemon or orange peel
- 1/2 cup vegetable oil ( I used 1/2 cup applesauce instead)
- 1 tbs sugarfree orange marmalade
- 1 tbs water
- Preheat oven to 350F. Grease a metal loaf pan generously.
- Sift flour, baking powder and salt in a bowl. Set aside.
- Whisk yogurt, sugar, eggs, lemon/orange peel and vanilla in a separate bowl until blended. Add in dry ingredients and mix well.
- Using a spatula, fold in oil (if using) or applesauce. Transfer to prepared pan and place on baking sheet.
- Bake until cake begins to pull away from sides of the pan and tester inserted comes out clean, approximately 50 minutes.
- Cool in pan on a wire rack for 5 minutes. Remove from pan and cool on wire rack.
- To make glaze, mix marmalade and water and brush over top of cake. Let glaze cool and set.
Note:The cake/loaf can be made one day ahead. Wrap and store at room temperature.