I hope you are not tired of the Epicurious yogurt cake, for I have made it again with different flavors, and the result was simply amazing! I love how versatile this cake recipe is, and how simple to put together it is – a bowl and whisk and you are good to go.
I wanted to make a banana cake, but different from the usual recipes, in which the banana is called for mashed. I thought of the delicious apple yogurt cake and decided to add the banana in diced form. To make the cake moister and more interesting, I replaced part of the all purpose flour for hazelnut flour and it was such a perfect combination of flavors! Please feel free to use other nut flours if you wish.
The cake turned out flavorsome, moist and
tender - the baked banana pieces were lovely in the cake. The recipe immediately
became a favorite and now it is tied with the apple cake as the most delicious version
of the Epicurious yogurt cake I have made so far. :)
Banana hazelnut yogurt cake
adapted from the Epicurious recipe, once
again
180g all-purpose flour
45g hazelnut flour (finely ground hazelnuts)
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon table salt
180g granulated sugar
¾ cup (180g) plain yogurt – I used sheep’s
milk yogurt
½ cup (120ml) vegetable oil – I used canola
2 large eggs, room temperature
1 tablespoon Frangelico
½ teaspoon vanilla extract
2 medium ripe bananas (120g each, weighed
before peeling), peeled and diced in about ½-in pieces
Preheat oven to 180C/350°F. Lightly brush a 6-cup capacity loaf pan with oil, line it with baking paper and then brush the paper as well.
In a medium bowl, whisk together the all purpose flour, hazelnut flour, baking powder, cinnamon and salt. Set aside.
In a large bowl, whisk together sugar, yogurt, oil, eggs, vanilla and Frangelico until smooth. Fold in reserved dry ingredients – if batter is too lumpy, whisk for a few seconds – do not overmix or the cake will become tough. Stir in the bananas.
Pour the batter into prepared pan and smooth the top. Bake for 50-55 minutes, or until a skewer or toothpick inserted into center of the cake comes out clean.
Let cake cool in pan on a wire rack for 15 minutes. Carefully and using the paper as a guide, remove cake from pan and transfer to the rack to cool completely.
The cake can be stored in an airtight
container at room temperature for up to 3 days.
Serves 8
