Easy Recipes
Easy Yogurt Cake with Jam Swirl
Ingredients
Method
Preparation
- Preheat your oven to 175°C (350°F). Grease a 9-inch baking pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the yogurt, jam, eggs, and vegetable oil. Whisk together until the mixture is smooth and well-blended.
- Gradually add the flour, baking powder, and vanilla sugar to the wet ingredients. Stir gently until just combined; be careful not to overmix to keep the cake light and fluffy.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Baking
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake toward the end of baking to avoid over-browning.
- Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Optional: Before serving, top the cake with shredded coconut and a drizzle of apricot jam for added sweetness and a beautiful presentation.
Notes
If you’re using chunky jam, consider blending it slightly for a smoother texture in the cake. Allowing the cake to sit for a few hours or overnight often enhances the flavor as the ingredients meld together. Storage Instructions: Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer to store it longer, you can refrigerate it for up to a week. Reheating Tips: To enjoy the cake warmed, simply place a slice in the microwave for about 10-15 seconds, or heat it in a conventional oven at a low temperature until warmed through.