Ingredients for Almond Yogurt Cake
- 2 cups Cake Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 1/2 cups Granulated Sugar
- 3 large Eggs
- 1/2 cup (1 stick) unsalted Butter, softened
- 1 cup Nonfat Plain Yogurt
- 1 teaspoon Almond Extract
- 1/2 cup chopped Slivered Almonds
- 1/2 teaspoon Vanilla Extract
- Powdered Sugar (for dusting, optional)
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How to Make Almond Yogurt Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the yogurt and almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the chopped almonds.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with your favorite glaze before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
110g
Fat
24g
Carbs
18g
