Maple Yogurt Pound Cake

A cake that tastes like pancakes with maple syrup “ yum!

I’ve made a few yogurt and oil-based cakes and found that unless they include a fruit puree/sauce or finely ground nuts in place of some of the flour, the texture tends to be a little rubbery. (The slice photo of this cake on the website looks like foam rubber to me). I was tempted to include some ground walnuts, but that meant using the food processor, defeating the purpose entirely of choosing this recipe for its ease of preparation. Instead, I replaced 1/3 the flour (1/2 cup), which I assume was supposed to be AP though the recipe doesn’t specify, with whole wheat cake & pastry flour.

The cake was baked in 60 min, taking a little longer than the recipe states, but I didn’t mind ….my house smelled like a Quebec sugar shack the entire time! I was very pleased with the results “ not only did it taste as good as it smelled, but the cake was moist with a lovely, tender crumb.

The cake was worthy of a 5-star rating, but the recipe was not very well written, omitting information about the type of flour and sugar required and the method of measuring (I used dip & sweep), so it only gets 4.