Happy Mothers’ Day!
I just felt an actual pang in my heart, speaking of the emotional roller coaster known as parenting. A pang looking at the picture below, of Alex’s hair braided. Which is beyond absurd because I have spent the last 2 years begging her to allow me to cut her hair. And now that she has (and it looks fantastic) I am ready to mourn the little girl braid trailing down her back.
All of this is just silly, of course, seeing as I am the one who reassured Alex a bazillion times that hair always grows back. We took 8-9 inches off, donating the bottom 7-8 inches to Locks of Love. Although a little freaked out at first, she has grown to love it as her morning routine has shrunk down to a few quick brushstrokes and nothing else in the hair department.
This cake is a lot like Alex’s new haircut. Deceptively simple and quick, it packs an elegant punch. John and I “fought” (don’t worry, no signs required) over the last piece, and when that happens I know I have struck gold because John and I do not have super similar taste in cakes.
The cake is basically Lauren Chattman’s Everyday Yogurt Cake from Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats
- 2 cups (252 g) AP flour
- 1 1/4 cups sugar
- 1 t baking powder
- 1/4 t baking soda
- 2 t ground cardamom
- 1/4 t salt
- 1/2 cup low fat Greek yogurt
- 1/2 cup whole fat sour cream
- 1/3 cup vegetable oil I used grapeseed
- 2 large eggs
- 2 t vanilla
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Preheat the oven to 350 F. Grease and flour (or use a grease/flour combo spray such as Baker's Joy) a 9 inch round cake pan. Set aside.
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Whisk together the flour, sugar, baking powder, baking soda, cardamom and salt. Set aside.
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Whisk together the yogurt, sour cream, oil, eggs and vanilla. Pour over the flour mixture and gently mix until just evenly moistened.
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Scrape the batter into the prepared cake pan and smooth the top. Bake until the top of the cake is golden and a toothpick inserted into the center of the cake comes out clean or with only a few crumbs attached, about 40 minutes.
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Let the cake cool in the pan for 5 minutes, and then turn out onto a plate. Flip the cake onto a cooling rack lined with wax paper so that the golden top of the cake is again the top. Let cool completely before slicing. Serve with confectioners' sugar or whipped cream.
As always, affiliate links were used in this post, but only to link to items and pages I would be linking to anyway.
Yum! I will definitely have to try a gluten-free version of this one!
Let me know how it turns out–let me know what subs you used or give me link if you publish on blog. That way if anyone asks I can suggest the subs. 🙂
Great recipe – I love cardamom! Can’t wait to try this cake! Your daughter’s new cut is adorable. I’ve always had short hair (I blame it on Twiggy’s pixie cut!) and had to check out books from the library to learn how to do more than just a basic braid for my daughter. Then she cut her hair and I cried! But you’re right – it does grow back!
I really like cardamom and this recipe looks great! 🙂
Cardamom in baked goods always intrigues me because it’s one of my favorite flavors, yet is always so unexpected! I really need to try this!
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This cake looks so moist and sounds delicious! I love the idea of cardamom in this cake!
Yum- I happen to love cardamon, and more and more love simple cakes. Will have to try this one.
This is a great recipe! Thank you.
You are very welcome! Happy Holidays!
I’ve made this recipe several times with great results, and today I added a tsp of orange blossom water. It seemed to elevate the cardamom perfume quality without adding a distinct additional flavor.
That sounds absolutely delicious to me. I need to learn to be braver about floral flavors in baking.
Looking forward to trying this! I love anything with cardamom! Is the sour cream in place of more yogurt?
Correct, and because I prefer full fat dairy in my baked goods and I might have been running low on yogurt. Either will work well, the yogurt has a bit more tang.
most sources give 2 cups of flour as weighing many more grammes than 152g
Thank you and good catch. I recently moved my recipes from an old plug in into a newer one and that was a typo. It should read 252 grams and I have corrected it.
cool and you’re welcome. i made it yesterday with 280g flour so will now adjust to 250g. its a really nice full flavoured. moist cake. by the way i did it vegan so subbed the eggs for 2 flax eggs (20g grd flaxseed/60g water) and used 1 cup of vegan greek yoghurt.
Awesome and thank for letting me know about your subs. I’m not great at veganizing (is that a word lol?) things so that is great for me readers to know. Honestly if it was great as is, maybe a tad more flour works well with those changes.
I made this today except used 1 whole cup of Greek yogurt. I put crushed nuts on top. It tastes like banana bread sans bananas, just enough sweetness. Very soft and squishy!