chocolate almond yogurt loaf cake.

I was in the rare mood to bake recently, and since I’m trying to eat healthy, I decided to make this as a gift. You see, my aunt recently passed away unexpectedly, so I thought I would make something to take over to my grandparents. Food is such a comfort to many of us, and since I know my grandparents (my grandmother in particular) are dessert people, I thought this was the perfect opportunity. Hello, chocolate almond cake.

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Although it is 2016, I STILL bake with all manual tools; i.e., no fancy mixer for this girl! Give me a bowl, a spatula, and my arms, and I’m good to go! A mixer would probably make my life easier, but because I don’t do a whole lot of baking, I just can’t justify. Yet.

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If you’ve been a reader of mine for a while or have perused the (admittedly skimpy) desserts sections, you’ll know how much I love a pound-inspired cake. I say pound-inspired because I rarely if ever cook a true pound cake. That would be a super special indulgence! This cake is rich and have an unexpected flavor boost from the addition of the almond extract. If you don’t like or can’t eat almonds, simply swap out for vanilla or a flavoring extract of your choice! Peppermint, raspberry… let your imagine run wild! You could even add in nuts to the batter of this cake if you wanted, I just decided to keep it simple this time. Serve with an espresso and a good book. Delectable!

chocolate almond yogurt loaf cake.
adapted from epicurious.com. 

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ingredients
1 3/4 cups unbleached, all purpose flour
2/3 cup unsweetened dutch processed cocoa powder
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea or kosher salt
6 tablespoons unsalted butter, softened
1 1/4 cup coconut palm sugar (white is also fine)
1 cup plain 2% greek style yogurt
1/3 cup brewed coffee, cold or at room temperature
1 teaspoon pure almond extract
2 eggs
1/3 cup blanched, sliced almonds – optional

directions
Put oven rack in middle position and preheat oven to 350°F. Spray pan with non-stick cooking spray, then dust with cocoa powder, shaking to remove excess.

Whisk together flour, cocoa, baking powder, salt, and baking soda in a bowl. Whisk yogurt with coffee and almond extract in another bowl and set aside. Beat butter with sugar in a large bowl using a whisk (or an electric mixer at medium speed) until light and fluffy. Add eggs one at a time, whisking or beating after each addition. Add half of flour mixture. Add yogurt mixture, then remaining flour mixture, mixing until just combined. Batter will be very thick.

Transfer batter to pan and bake until a toothpick inserted into center comes out clean, about 50-55 minutes. Cool in pan on a rack 15 minutes, then turn out onto rack to cool completely.

Makes one loaf. Serves 6.

**Please use all organic ingredients wherever possible** 

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