Greek Yogurt Cake : Mad Hungry

The yogurt creates a moist yet delicate crumb, and the honey sweetens while adding a touch of floral flavor. Make the cake the night before, and it will still be moist the next day if well wrapped—a boon for the do-ahead needs of bake sales and potlucks. Serve with any fresh fruit topping, stewed dry fruits, or lemon curd.

INGREDIENTS

12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup fat-free Greek yogurt
1/4 cup honey
Orange supremes, for garnish
Toasted walnuts, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch springform pan.
2. In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.
4. Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.
5. Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.
6. Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts.