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Three-sugar cake

February 20, 2009

I know it sounds weird, but I’m actually very fond of cakes that have no butter. Well, this one at least – it’s dense, moist, and springy, and doesn’t turn into a hard, crumby block the next day. It doesn’t use a drop of butter, which means no beating, or melting in another pan or bowl (agh, more washing). It’s quick, easy, adaptable to just about any kind of cake, and not a hassle to wash up after – the first bowl just needs a rinse.

threesugarloaf1I doubled the recipe, so these slices were from the small loaf pan I used (I had some yogurt that needed using). Obviously, I didn’t make this up, but it was adapted from Ariela’s Almond Orange Flower teacake. I ran out of ground almonds and felt like something healthy(ish), so I used stoneground organic flour, and different sugars (dark ones that reserve their nutrients). In any case, I’d love to see more permutations – so adapt away.

Simple three sugar cake

makes one 8″ round cake or 1 loaf (9x4x3 pan)

1 1/4 c plain white flour (ideally stoneground)
2 tsp baking powder
1/4 tsp salt
1c plain, natural (preferably mild) whole milk yogurt or sour cream
1/3c raw sugar, 1/3c dark brown sugar, 1/3c white sugar
1 tsp vanilla essence
3 large eggs
1/3 c oil
icing sugar, for dusting

Preheat oven to 180C or 350F. Whisk  flour, baking powder and salt in a medium bowl to combine. In a separate medium large bowl, whisk yogurt, eggs, sugars and vanilla together to combine (try to get rid of big lumps of dark brown sugar). Gradually mix in the dry ingredients to the wet ingredients, until uniformly moist. Fold in the oil until batter is uniform.

Grease loaf tin or springform cake tin, and pour batter in. Pop in the middle rack of your oven and let bake for about 40 minutes, or until a skewer inserted comes out cleanish. Let cool in pan until warm before serving. Can be served the next day, and can last for several days if kept covered.

EDIT: Check out Carson’s version with a yogurt marmalade glaze!

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10 Comments leave one →
  1. evince permalink
    February 22, 2009 10:16 am

    Hi! Is this recipe the doubled one or the one for a single cake? :)

  2. February 22, 2009 10:28 pm

    Found you through foodgawker and made this cake this morning – DELISH! I posted the cake on my blog and linked to you. I’ll probably spend the rest of the day reading through your archives :)

  3. twospoons permalink*
    February 23, 2009 3:32 am

    evince: The recipe is for the single cake. When I doubled I got one small loaf (slices pictured) and a thinnish 8″ cake. Good luck!

    Carson: Yay! It’s always so nice to hear people repeating recipes successfully…and you are totally welcome to browse my archives! I’ve got a file from my old site up in the pages section somewhere too…should still be alive!

  4. February 26, 2009 10:08 pm

    Looks wonderful, so nice and moist and dense!
    ~ingrid

  5. March 20, 2009 2:16 am

    this might be dumb question, but is vanilla essence the same thing as vanilla extract?

    This looks so good, i can’t wait to try it.

  6. twospoons permalink*
    March 20, 2009 10:38 am

    Hannah: Not a dumb question at all, and the answer is actually varied depending where you’re buying from. Joy of baking has a page on vanilla, and essentially, extract is when you steep the split beans in some sort of liquid (usually alcohol). Essence can either mean imitation vanilla (which has less or no actual vanilla), or very strong extracts (usually only used by pros apparently). I think it will be more obvious in context – supermarkets will be selling the imitation stuff, whereas if you’re talking to Gordon Ramsay, he’d probably think you were referring to the concentrated stuff.

    Hope you enjoy the cake :) Just use whatever vanilla stuff you have lying around…don’t panic! It won’t majorly change the cake even if you decide to forgo vanilla altogether.

  7. March 5, 2012 5:47 am

    I made your wonderful cake a few times now, love it. Love the no butter and love the yogurty taste. Thank you! (Have my recipe linked back to you.)

  8. March 5, 2012 7:40 am

    P: Yay, glad you liked it :) Thanks for the mention!

Trackbacks

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