Anne Lindsay's Smart Cooking
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Zosia from Toronto, ON
I used to make this cake on a regular basis and found myself revisiting the recipe when I needed to produce something quickly that would appeal to a lot of people ie no nuts, no fruit, no chocolate…
The cake is relatively low in fat – only ¼ cup butter and 1 egg for a 9” square pan – relying on yogurt to provide moistness. In the past, I’ve used 1% or 2% plain yogurt but I only had zero fat Greek yogurt on hand. It worked.
The cake was as moist and tasty as I remembered it with a caramel flavour and a crunchy cinnamon-sugar topping.
May 24
Though the cake does work (is moist, tastes good) with Greek yogurt, the regular plain yogurt the recipe calls for is the better choice as the crumb is much lighter and fluffier.
(edited 24th May 2013) (0) comment (0) useful
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