This is my favorite cake recipe… have made it with different variations… but it is super simple. Everyone who has sampled it has freaked over it… and the BEST way to make it is with yogurt in the cake batter… the cake is super moist.
***This cake is amazing the DAY OF… leftover, it is less than thrilling. Make it the same day you plan to eat / serve it… and it will be moist, spongy and full of flavor. The next day, it is quite dry.***
(Below) Cooling: Saffron-Rose Cake (added saffron to the cake batter and added rose syrup and shredded coconut to the buttercream frosting)
(Below) Warming: Ginger Cake with Gingerbread Frosting! (Added a tsp of powdered ginger to the cake batter, and a tsp of powdered ginger and blackstrap molasses to taste to the buttercream frosting)
Ingredients & Instructions
Preheat oven to 325 degrees. Butter or oil a 7 or 8 inch pan or baking dish.
In a large bowl, whisk together and let sit 2 minutes:
- 3/4 cup milk or non-dairy milk (rice or almond milk) – OR, my personal favorite, combine half whole organic plain yogurt and half water to equal 3/4 cup
- 1 tsp. apple cider vinegar
Add & whisk thoroughly:
- 1/2 cup sugar
- 1/2 cup completely melted butter OR sunflower oil
- 1 & 1/2 tsp. almond or vanilla extract (or half and half each)
- OPTIONAL – a pinch saffron threads – crush them in your hands over the bowl.
- 1 & 1/3 cup all-purpose flour (I use Gluten Free all-purpose from Gluten Free Pantry or Authentic Foods)
- 2 tsp. baking powder
- dash of salt
- Dust with powdered sugar, or cocoa powder or cinnamon and sugar.
- Make a basic butter cream frosting.
- Top with a dollp freshly whipped cream – this is my current fave!! Amazing when the cake is still warm and the whipped cream is cool.
- Dress up a butter cream frosting with rose petal jam or syrup, or coconut, or saffron.