Spiced Yogurt Pound Cake.... so delicious! - Page 4

oceantown · ‎03-10-2010

Harpa,

Oh, I bet your kitchen smells wonderful! Mr. Harpa will be wanting a piece as soon as it is cool enough to cut!

I am anxious to hear how you both like it. I think sour cream would be a perfect substitute for plain yogurt, or especially Greek plain yogurt which has a bit of a tart flavor. I have used them interchangeably in recipes.

I buy yogurt that has only cream and/or milk and yogurt cultures. My favorite is Fage Greek Plain Yogurt, either 2% or 0%.

Did you reduce the sugar by 1/2 cup like you were considering?

Thanks for the reply, Harpa. Take care.

Harpa · ‎03-10-2010

oceantown, neither of us waited until it cooled! But he grabbed the first piece. Wonderful! I gave some to my DM, she thought it was great, and my very-persnickety-in-food DD, and she loved it! (There's one morsel left this a.m.)

Yes, I hardly measure sugar, but did reduce by around a half cup.

This was so easy to throw together. I also baked mine in a Bundt.

Thanks ever so for the receipt!! Got this one memorized already!

Sooner · ‎03-10-2010

Thanks for the recipe! I used my home made yogurt, which wasn't very thick, and added some more cinnamon and more nutmeg to the mix. I made a glaze/icing of brown sugar, butter, salt, vanilla, bourbon and powdered sugar.

oceantown · ‎03-10-2010

Harpa, thanks so much for the post! You are very welcome. I am so happy to hear that you and your family loved it!

oceantown · ‎03-10-2010

Sooner, you are so welcome! Thanks so much for your reply! I liked hearing your details, your changes, and wow, your glaze. You must like cinnamon & nutmeg as much as I do. Yum.

Sooner · ‎03-10-2010

On 9/28/2014 oceantown said:
Sooner, you are so welcome! Thanks so much for your reply! I liked hearing your details, your changes, and wow, your glaze. You must like cinnamon & nutmeg as much as I do. Yum.

Yep! I do! LOL!! I tasted the raw batter (raw eggs and all!) and thought I could use a little more spice! Maybe mine aren't as flavorful as some other ones.

CountryMusicGal · ‎03-09-2010

I made this spiced yogurt cake yesterday -- it is delicious. I used Fage no-fat Greek yogurt and King Arthur flour. I made it in the traditional way -- creamed butter & sugar, add eggs 1 at a time, then flour (with spices and baking soda mixed in) alternately with yogurt. It's very good!

I don't see why you couldn't make this base recipe, omit the spices, just use vanilla or lemon.

oceantown · ‎03-10-2010

CountryMusicGal,

Thanks so much for your reply. I am so glad you thought it was delicious!

Glad to hear it turned out well with the Fage no-fat yogurt.

I also think it would make a great vanilla or lemon cake by omitting the spices and adding lemon extract or more vanilla extract for a vanilla version. I think adding some lemon zest to the lemon version would be a great idea too.

Edited to add:

Thanks for giving the details on how you mixed it all together.

KYToby · ‎02-19-2012

I made this in a bundt pan-- delicious!

Like an earlier poster, I mixed as I would for a normal cake. I was using King Arthur Flour which has more protein, so I was concerned that the original directions would result in gluten formation. If I had been using White Lily or a bleached flour, I would have followed the original directions.

Also, buttermilk or kefir could easily be substituted for the yogurt.