FRESH STRAWBERRY YOGURT CAKE
Make and share this Fresh Strawberry Yogurt Cake recipe from Food.com.
Provided by spicyperspective
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
- With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Nutrition Facts : Calories 427.6, Fat 16.9, SaturatedFat 10.2, Cholesterol 87.2, Sodium 303.6, Carbohydrate 66.2, Fiber 1.4, Sugar 44.8, Protein 4.7
CHOCOLATE YOGURT CAKE
A chocolate yogurt cake that is a little more healthy than some others out there. When well-wrapped, this keeps very well for several days.
Provided by Kristina Kopnisky
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 46.5 g, Cholesterol 53.9 mg, Fat 14.9 g, Fiber 5.2 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 370.5 mg, Sugar 22.1 g
FUDGY WHOLE-WHEAT YOGURT CAKE
A delicious, dense, chewy chocolate cake made with whole wheat flour and yogurt. Use any flavor of yogurt you want. I used strawberry and it was delicious, you could also use raspberry or vanilla or whatever else goes well with chocolate. Baking time is approximate. As one of the reviewers pointed out, it is better after it has cooled for a few hours, or even overnight. :)
Provided by bmarie
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8x8 pan and preheat oven to 375.
- Blend all ingredients together in a medium bowl.
- Pour batter into prepared pan and bake for 30 minutes, or until a knife inserted in the center comes out clean.
- Serve as is, frosted, or dusted with powdered sugar.
Nutrition Facts : Calories 219.8, Fat 6.6, SaturatedFat 4, Cholesterol 15.3, Sodium 255.2, Carbohydrate 40, Fiber 4, Sugar 23.1, Protein 4.2
WHOLE WHEAT CHOCOLATE-COFFEE CAKE
This coffee cake is moist, chocolaty, lightly sweet, and has subtle hints of spice and coffee flavor. It's also made with slightly better-for-you ingredients--which is a bonus!
Provided by Kim
Categories Desserts Cakes Coffee Cake Recipes
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
- Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
- Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
- Dust with powdered sugar before serving.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 40.7 g, Cholesterol 34.8 mg, Fat 11.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 269.8 mg, Sugar 19.6 g
STEAMED WHOLE WHEAT FLOUR CAKE - INDIAN STLYE
Puttu a is traditional food from the state of Kerala in India. It is a breakfast variety made with whole wheat flour. Whole wheat flour is mixed with warm water with salt and is steamed to cook. Sugar/palm sugar, coconut are then added for the perfect taste. Sesame oil is a must since it is the one that gives a nice aroma to this recipe.
Provided by CookingJingalala
Categories Breakfast
Time 35m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Roast the wheat flour until it changes the color. When you feel the roasted smell, the flour should have been roasted thoroughly. Take time and care during this roasting period since the flour gets heated very easily.
- Mix salt in warm water. When the flour is completely cooled to room temperature, sprinkle water little by little to the flour and scribble the flour with fingers.
- Keep sprinkling and scribbling continuously until nice small granules are formed out of the flour.
- Pre-heat your idli-cooker (or a puttu pipe), along with the idli cloth spread in the idli plate. When the granuled flour is ready, spread them in the idli plate and steam them in medium high. 5 mins after in stove, reduce the flame to low and steam for 10 more minutes.
- You will feel a nice cooked puttu smell from the cooker. Also, if you touch the steamed puttu, it will not be sticky. Remove them from stove and spread them in a wide mouthed vesse.
- After some 3 mins, add sugar, freshly grated coconut and gingelly or sesame oil. Mix them up well.
Nutrition Facts : Calories 625, Fat 23.5, SaturatedFat 13.7, Sodium 593.5, Carbohydrate 95.6, Fiber 16.3, Sugar 6.2, Protein 17.3
STRAWBERRY YOGURT CAKE
Make and share this Strawberry Yogurt Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Generously grease bottoms and sides of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening; lightly flour.
- Beat cake mix, water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
- Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
- TIP:.
- For greater portability, make the cake as directed using a greased and floured 13x9-inch rectangular pan, and bake 35 to 40 minutes. Cool completely in the pan. Spread frosting over top of cake, and garnish with 1 pint (2 cups) of strawberries.
TENDER WHOLE WHEAT YOGURT PANCAKES
I never would have guessed these were 100% whole wheat. Light, tender and so yummy. With the most minimal of ingredients. Got it off of a Bob's Red Mill flour bag.
Provided by dukeswalker
Categories Breads
Time 15m
Yield 15 pancakes, 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients in a medium bowl - set aside.
- Combine wet ingredients in a small bowl with a whisk.
- Add wet to dry and stir until combined.
- Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.
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WHOLE WHEAT CLEMENTINE YOGURT CAKE | GIRL VERSUS …
From girlversusdough.com
Cuisine AmericanEstimated Reading Time 5 minsCategory DessertTotal Time 1 hr
- Heat oven to 350 degrees F. Grease bottom and sides of a 9-inch round cake pan with baking spray with flour; line bottom with parchment paper and spray paper.
- In a large bowl, whisk together flours, baking powder and salt until combined. In a separate large bowl, whisk together yogurt, 1 cup sugar, eggs, clementine zest and vanilla until combined.
- Slowly stir wet ingredients into dry ingredients until just combined. Stir in oil. Pour batter into prepared pan.
- Bake 40 to 50 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then carefully remove from cake pan and transfer to a cooling rack with a rimmed baking sheet or clean sheet of parchment or wax paper underneath.
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