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14
1 teaspoon pure vanilla extract
²
³
cup plain yogurt (you may use vanilla yogurt, but halve the amount
of vanilla extract in the recipe if you choose to use it in place of
the plain yogurt)
1. Preheat the toaster oven to 350°F on the Bake setting with the rack in position
A.
2. Butter a 9-inch round cake pan, and then cut a circle out of parchment paper
to fit in the bottom of the pan; reserve.
3. Sift the flour, baking powder, salt and sugar into a large mixing bowl. Add the
butter. Using a hand mixer fitted with the beater attachments, mix until the
butter is well incorporated into the dry ingredients, giving the mixture the look
of wet sand. This will take 1 to 2 minutes.
4. In a small bowl or large liquid measuring cup, mix the remaining wet
ingredients together. Gradually add the wet mixture to the dry/butter mixture
and beat until combined – be sure to not over-mix.
5. Transfer the thick batter to the prepared cake pan. Bake for 25 to 30 minutes,
or until a cake tester comes out just clean.
6. Let pan rest on a cooling rack for 15 minutes. Remove cake from pan, but let
it cool completely before frosting.
Note: The cake can be used as one thick layer, but it is most impressive when
halved. To do so, use a serrated knife and evenly and carefully slice in half,
horizontally, through the center.
Nutritional information per serving:
Calories 235 (49% from fat) • carb. 27g • pro. 3g • fat 13g
sat. fat 8g • chol. 101mg • sod. 152mg • calc. 48mg • fiber 0g
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