Yogurt Spice Cake
Serving Size / Yield
- ¼ lb. plus 4 tablespoons butter, at room temperature
- 1 ½ C. sugar
- 3 egg yolks
- 2 ¼ C. unsifted cake flour
- 1 ½ tsp. double acting baking powder
- ½ tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- ½ tsp. salt
- ¾ C. Non-Fat Plain Voskos Greek yogurt
- 3 egg whites
In a large bowl cream the butter until soft. Gradually add the sugar, beating until the mixture is very light.
Add the egg yolks, one at a time, beating well after each.
Sift together twice the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Add to the creamed mixture in 3 parts, alternating with the yogurt.
Stir the batter after each addition until smooth. Beat the egg whites until stiff but not dry. Fold them gently into the batter.
Turn into a greased 9×13 ½-inch tube pan.
Bake in a preheated 350°F oven about 1 hour and 15 minutes or until a food pick inserted in the center of the cake comes out clean.
Cool in the pan on a wire rack 15 minutes. Cover with a rack and invert. Remove the pan.
Cover the cake with a rack and invert to cool right side up.
Recipe courtesy of Voskos Greek Yogurt.