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.
I 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!