Vanilla Almond Yogurt Cake
Highlighted under: Baking & Desserts
I absolutely love making this Vanilla Almond Yogurt Cake because it captures the essence of comfort with each bite. The creamy texture of yogurt not only keeps the cake moist, but it also brings a delightful tanginess that complements the nutty almond flavor perfectly. After experimenting with different ingredients, I found that using blanched almonds truly elevates the cake, giving it a subtle sweetness and a tender crumb. It’s the perfect treat for any occasion, whether it’s a cozy afternoon tea or a celebration.
When I first made this Vanilla Almond Yogurt Cake, I was surprised by how lightly sweet and fluffy it turned out. The yogurt not only adds moisture, but it acts as a natural leavening agent, giving the cake a lovely rise without needing too much butter. I also discovered that folding in the almonds right at the end ensures their crunchy texture is preserved, which makes each slice a delightful experience.
One thing I learned during my baking journey is the importance of letting the cake cool completely before slicing. This prevents crumbling and allows the flavors to settle beautifully. I always enhance the cake by drizzling it with a simple almond glaze, which adds an extra layer of almond flavor and makes it look beautiful for serving!
Why You'll Love This Cake
- Moist and light texture from yogurt
- Delicate almond flavor with a hint of vanilla
- Perfect for any time of day, from breakfast to dessert
Understanding the Ingredients
In this Vanilla Almond Yogurt Cake, yogurt plays a crucial role, not only contributing moisture but also balancing sweetness with its tangy flavor. For best results, choose a full-fat, plain yogurt; it will enhance the cake’s richness and prevent it from becoming dense. If you’re looking to reduce fat, low-fat yogurt can work, but the texture may be slightly less tender.
Blanched almonds are essential in this recipe, providing a nutty complexity without the bitterness of the skin. If you can’t find blanched almonds, you can blanch them yourself by boiling whole almonds for a minute and then transferring them to an ice water bath to facilitate peeling. Alternatively, if you're aiming for a nut-free version, consider substituting chopped walnuts or sunflower seeds for texture.
Baking Tips for Success
When preparing your cake batter, remember not to overmix once the flour is added. Mixing just until the dry ingredients disappear will help keep your cake light and fluffy; overmixing can lead to a dense texture. If you're unsure, look for a few streaks of flour remaining in the batter before folding in the almonds.
Baking times can vary based on oven calibration and pan material. While 30 minutes is a good guideline, keep an eye on your cake during the last few minutes. It’s ready when the edges pull away slightly from the pan, or when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Ingredients
Ingredients
Cake Ingredients
- 1 cup plain yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup blanched almonds, chopped
Instructions
Instructions
Prepare the Batter
In a large bowl, whisk together the yogurt, sugar, and vegetable oil until well combined. Add in the eggs and vanilla extract, mixing until smooth. In another bowl, combine the flour, baking powder, baking soda, and salt.
Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour the cake batter into the prepared pan and smooth the top.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, you can drizzle with an almond glaze if desired, and serve slices at room temperature.
Pro Tips
- For an extra touch, consider adding a sprinkle of slivered almonds on top before baking to give your cake a beautiful presentation!
Serving and Storing Your Cake
This cake is delightful served simply, but if you're looking to elevate it further, consider pairing it with a light almond glaze or whipped cream. For a fruitier touch, fresh berries or a berry compote can complement the almond and yogurt flavors beautifully. Serve at room temperature for the best texture and flavor experience.
If you need to store your cake, keep it in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices individually wrapped in plastic wrap and then in a resealable bag for up to two months. To enjoy, thaw at room temperature or slightly warm in a microwave.
Variations to Try
For a twist on the traditional flavor, you can add citrus zest, such as lemon or orange, to the batter. This will provide a bright, fresh aroma that perfectly balances the cake's rich flavors. Just one tablespoon of zest will do the trick without overpowering the cake’s almond profile.
If you’d like to create a more decadent dessert, consider folding in chocolate chips with the chopped almonds for a chocolate-almond hybrid. Just be cautious not to add too many, as it may alter the cake's structure, so stick to about half a cup.
Questions About Recipes
→ Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt will work well and will make the cake even more moist!
→ How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week.
→ Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, and it will keep well for up to 3 months.
→ What can I substitute for almonds?
If you have allergies or don't like almonds, you can substitute with walnuts or pecans for a nutty flavor!
Vanilla Almond Yogurt Cake
I absolutely love making this Vanilla Almond Yogurt Cake because it captures the essence of comfort with each bite. The creamy texture of yogurt not only keeps the cake moist, but it also brings a delightful tanginess that complements the nutty almond flavor perfectly. After experimenting with different ingredients, I found that using blanched almonds truly elevates the cake, giving it a subtle sweetness and a tender crumb. It’s the perfect treat for any occasion, whether it’s a cozy afternoon tea or a celebration.
Created by: Marley Quinn
Recipe Type: Baking & Desserts
Skill Level: Easy
Final Quantity: 8 servings
What You'll Need
Cake Ingredients
- 1 cup plain yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup blanched almonds, chopped
How-To Steps
In a large bowl, whisk together the yogurt, sugar, and vegetable oil until well combined. Add in the eggs and vanilla extract, mixing until smooth. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chopped almonds.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour the cake batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, you can drizzle with an almond glaze if desired, and serve slices at room temperature.
Extra Tips
- For an extra touch, consider adding a sprinkle of slivered almonds on top before baking to give your cake a beautiful presentation!
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 15g
- Saturated Fat: 1.5g
- Cholesterol: 70mg
- Sodium: 100mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g