This cake recipe uses plain yogurt, but you can also use any kind of yogurt you have in the fridge. It is an easy way to make strawberry, raspberry, blueberry, and peach cakes. It is also very tender and moist in the center. Excellent!
Ingredients
- 1 cup brown sugar
- 0.5 cups butter , softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1 cup plain yogurt
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
-
2
Cream together brown sugar, butter, and vanilla in a large bowl until light and fluffy. Beat in egg until smooth. Combine flour, baking soda, and baking powder; stir into the batter alternately with yogurt. Spread the batter into the prepared pan.
-
3
Bake in the preheated oven until a knife inserted into the crown comes out clean, about 50 minutes.
Nutrition Facts
Per serving
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