I love the joy of a slice of cake with coffee for breakfast. Left-over birthday party cake is the best (slightly crunchy on the edge that didn’t get wrapped up that well with the extra sugar boost of frosting is a very good way to start a Monday morning). I especially like taking a forkful and dunking it wholesale into my cup of coffee. Then, by the end of the mug, you have this wonderfully sweet elixir of caffeinated goo.
Now, birthdays don’t happen every day. (Well, now that’s wrong. Birthdays do happen every day. I just don’t live with enough people to justify baking or buying a birthday cake every day.) So, the chance of finding a glorious sliver of goodness in the back of the fridge is certainly remote.
Then, why not just make cake for breakfast? I mean, God invented coffee cake for that very reason, right? Of course, if I ate cake every morning, I’d be a diabetic before Paula Deen could scream out, “Pass me the butta, ya’ll.”
So, I found this bland, non-frosted little number for a happy breakfast compromise. It’s cake. I want to be absolutely clear on that score. But, it has yogurt in it so it might be a bit healthy. I don’t know Yvonne or why she scored a recipe in Classic Cakes Tempting Tortes by Jane Suthering, but there you have it.
Yvonne’s Yogurt Cake
- ½ C softened butter, plus more for greasing
- ½ C plain yogurt
- 1 C sugar
- 2 eggs
- 1¼ C flour
- 1½ t baking powder
- Finely grated zest of 1 washed lemon or 1 T orange blossom water
- Strawberry or raspberry preserves or fresh berries, for serving
Preheat oven to 350° F. Grease the bottom of an 8¾” round cake pan (or 9”… how about a standard 9” pan?) with oil or butter and line the bottom with wax or parchment paper.
Mix the yogurt and sugar in a large bowl until smooth, then beat in the butter and the eggs until well combined.
Sift the flour and baking powder together and beat them into the mixture. Then stir in the lemon zest or orange blossom water.
Transfer the batter to the prepared pan and bake until risen and just firm to the touch, about 45 minutes. Let cool in the pan, then transfer to a wire rack.
Serve with preserves or fresh berries, if using, to accompany morning coffee.
A delightfully simple recipe to make. This is a dry cake—which I think you need in the morning. Something to dunk in or sop up the coffee or tea.
I think my only change would be to make it in a square pan. That way, you can cut slices more like bread and slather it with butter or jam or canned frosting. Whatever floats your Monday morning boat.