Fall is definitely here, and with that comes the heart-warming scents of cinnamon sticks, apple cider, and gingerbread! I haven’t baked in a while, as everything has just been so crazy, but I really wanted to use up the plain yogurt sitting in the fridge and though making a cake might be nice 🙂 So I found a super easy recipe for Spiced Yogurt Pound Cake on AllRecipes.com and decided to give it a try. I did make a couple adjustments due to personal preferences (less butter more yogurt, 2 types of sugar), and I think it turned out great! Not too heavy, very moist, and I’d say the spice flavor is just a touch on the mild side. Feel free to add more if you’d like, however I think it is perfect as is if you are serving it up with a cup of coffee or tea.
In fact, if you have ever had traditional Amish Friendship bread, this taste similar but without the yeasty background flavor.
If you are looking to kick this up a notch, try adding in cinnamon chips or making a cinnamon glaze, yum!
Lightly Spiced Yogurt Pound Cake-1 bundt pan
1 cup white sugar
1 cup brown sugar
13 TBLS butter, softened
2 1/4 cups all-purpose flour (plus 1 TBLS for flouring the pan)
1 cup + 2 TBLS plain yogurt
1 teaspoon vanilla extract
1 1/2 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1. pre-heat oven to 350 degrees. Lightly butter or spray the bundt pan, sprinkle in a TBLS of flour, gently tap and rotate the bundt pan until it is covered and discard of the excess. Set aside.
2. in a large mixing bowl, cream the butter and sugars together with a rubber spatula until throughly blended, then add in the vanilla, eggs, and yogurt. set aside.
3. in another bowl mix together the remaining ingredients.
4. add the dry ingredients to the butter and sugar mixing bowl, gently blend everything together until just combined, then pour and spread evenly into bundt pan.
5. bake for 50-60 minutes or until toothpick comes out clean.
6. allow to cool and enjoy!