‘HoYo’ Honey Yogurt Cake. If it’s not already a thing – it should be. Since we’ve started making our own yogurt, we have tons of it around. For this recipe, just add spelt and honey to the yogurt and you’ve basically found yourself a very simple, healthy, inexpensive, and delicious pound-like cake. It’s fast and simple to prepare with very little mess to clean up. You can mix everything in one bowl, if you want and it will still work! The results are an incredibly moist, dense whole grain cake with all the tangy goodness yogurt, lemon, and honey bring to the table.
Just remember (unlike me) to get the cake loaf out of the pan after about 10 minutes of cooling before adding your glaze topping (if you’re adding one). Otherwise, you may find yourself in a sticky predicament with cake crumbles everywhere after the glaze sticks to your platter! Oops! No worries, that temporary disaster can be transformed into a delicious walnut crumble topping. Also note, for cakes and the like, if we don’t have eggs on hand, heavy whipping cream or buttermilk work as a great egg-replacer (about 1/4 cup per egg), and that’s just what we did. We’re holding out until our chickens lay us some eggs. Enjoy!
Ingredients
Dry Ingredients
- 2 cups of whole Firefly Organic Spelt or Organic Soft Red Whole Wheat Flour (we prefer spelt)
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup vegetable oil (we prefer olive oil)
- 1 cup plain yogurt
- 2 eggs or 1/2 cup of cream (a good substitute)
- 1 tsp almond or vanilla extract (we prefer almond)
- 1/3 – 1/2 cup Firefly Raw Honey
- 1-2 lemon zest
OPTIONAL Toppings: Lemon curd, apricot or orange jam make exceptional glazes. Walnuts go wonderful with lemon, honey, and yogurt flavors as well.
-Prep/Cook Time-
5 min. prep
35-40 min bake
-Cook Type-
Bake 325 F
Instructions
- Mix together the wet ingredients and the dry ingredients. Scrape batter into a greased loaf pan. The batter is pretty thick. Bake in oven at 325 F for 35-40 minutes or until the edges start to brown/golden and you can pull out a toothpick clean from the center of the loaf. NOTE: use this lower temperature because you are baking with honey. Resist the urge to crank up the oven as honey can have a burnt taste if temperatures are too high. BONUS: the Honey + Yogurt combo makes this cake EXTRA moist for days after the bake!
- Allow to cool in pan for about 10 minutes, then gently turn onto cooling rack or platter. Highly recommend adding a nice lemon curd glaze or other jam topping while the cake is warm. If not, warm up the jam and brush on.
- Walnut crumbles pair so well with lemon, honey, and yogurt (whether you have an accident moving your cake from the loaf pan or not – oops!). Add walnuts for an extra nutty crunch and dose of protein.
Enjoy the flavor of this whole grain yogurt cake! Quick, easy, and so delicious. Keep in an air tight container for 3-4 days. Let the jam or lemon curd sink into the cake a bit for an extra zing of yum. This is a great recipe that makes it easy to brighten anyone’s day with the citrus and honey notes. Goes GREAT with coffee or chai! Cut me off a slice of that #HoYoCake.
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