More Yogurt Cake? Merci!

So, when I bought the yogurt I needed to make the Ina Garten yogurt cake, I ended up getting a big tub of it as I couldn't find any small containers at the store. Which left me with a lot of leftover yogurt. What should I do with it? Make another yogurt cake you say? I like your style. Because that is exactly what I did. This recipe comes from a wonderful book by Clotilde Dusoulier of Chocolate & Zucchini. Josh was kind enough to give me her Chocolate and Zucchini: Daily Adventures In A Parisian Kitchen as a Christmas gift. This was the first recipe I've made from it, but it won't be the last. I have so many pages tagged that I didn't know where to start, but having an excess of a key ingredient on hand helped me choose this cake. I'm planning on making this cake again this weekend to take over to the In-Law's for a Sunday afternoon lunch.

Yogurt Cake
Recipe from Chocolate & Zucchini













1/3 cup vegetable oil, plus 1 teaspoon to grease pan
1 cup plain unsweetened whole milk yogurt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon light or amber rum (optional but recommended)
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Good pinch of fine sea salt

• Preheat the oven to 350 degrees. Grease the sides of a 10-inch round cake pan or springform pan with oil and line the bottom with parchment paper if the pan is not springform.
• In a large mixing bowl, whisk together the yogurt and sugar. Add the eggs one by one, beating well after each addition. Add the vanilla, oil, and rum, if using, and whisk again.
• In another bowl, sift together the flour, baking powder, baking soda, and salt. Pour the flour mixture into the yogurt mixture, and whisk until just combined.
• Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you're using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

My notes: I didn't have any rum on hand, so I used 1 teaspoon almond extract, and it was delicious! Also, my cake pan is 9", so I had a bit of batter leftover that couldn't fit. But, I didn't think to reduce the cooking time a smidge, so at 35 minutes my cake is a very golden brown, ha. It didn't affect the taste at all though, but now I know to shave a couple minutes off. My friend Holly was over for a movie day, and despite her being an incredibly picky eater, she really liked the cake. Josh and I both loved it too! I look forward to making more great recipes from this fantastic book.