whole wheat yogurt cake with almonds
Continuing my baking spree… That first yogurt cake I made was great and all, but I wanted to revise it into something less spongy, less greasy, and more breakfasty. I wanted it to be something I could eat with hot coffee during class, without getting translucent oily-finger spots all over my notes. (Or in transit without greasing up the handrails because I am a train pig occasionally.)
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup sugar
1 cup plain yogurt
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 cup neutral oil such as canola or grapeseed
sliced almonds and sugar, for topping
Preheat oven to 350 degrees F. Butter an 8 1/2 x 4 1/2 inch loaf pan.
Combine flours, baking powder, and salt into a medium bowl. In a small bowl, beat eggs then add sugar, yogurt, and extracts. Mix in oil. Add wet ingredients to dry ingredients and mix gently just until batter is completely moistened. Pour into pan and sprinkle sugar and sliced almonds on top. Bake for 50 minutes, or until a toothpick comes out clean and the top of the cake is lightly browned.
