Marly Herscovici introduced me to the wonders of soy yogurt and soy milk when baking parve cakes. This yogurt cake may be made with either dairy or soy yogurt. It does not call for butter or margarine, so you can feel virtuous when baking it and delighted by how good it is when eating it.
Ingredients
2 cups sugar
¼ teaspoon cinnamon
4 extra-large eggs
1 cup vanilla soy or milk yogurt
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
Preparation
- Preheat the oven to 350° F.
- In a small bowl, mix 4 tablespoons sugar with cinnamon.
- Grease a bundt pan and dust it with the sugar and cinnamon mixture.
- In a large bowl, beat the eggs for 2 minutes. Add the rest of the sugar. Slowly, add the yogurt and oil. In a medium bowl, combine flour and baking powder and then add it to the batter.
- Pour cake batter into prepared bundt pan and bake on the middle shelf for 50 – 60 minutes until a toothpick inserted into the center comes out clean. Be careful not to over bake.
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