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Baking tips
If you have a convection setting in your oven, use that for baking this cake.
If you don't have a convection setting, bake the cake on the middle rack or on a rack right above the middle one.
Ensure the oven is fully preheated to 350 F before placing the cake in the oven.
What baking pans can you use?
I used a 9x3-inch round springform baking pan. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
10-inch or 12-inch round high-sided cast-iron skillet. You can bake this cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center.
Other notes
Make it gluten-free. This cake has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.
Greek yogurt can be replaced with plain Kefir, regular yogurt, or sour cream. I highly recommend using plain Kefir or Greek yogurt - they are light and provide a nice tang.
Don't have vanilla extract? Use imitation vanilla or an almond extract instead.
Nutrition
Calories: 283kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 171mg | Potassium: 43mg | Fiber: 1g | Sugar: 25g | Vitamin A: 331IU | Calcium: 59mg | Iron: 1mg
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