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 (152 g) AP flour
- 1¼ cups sugar
- 1 t baking powder
- ¼ t baking soda
- 2 t ground cardamom
- ¼ t salt
- ½ cup low fat Greek yogurt
- ½ cup whole fat sour cream
- ⅓ cup vegetable oil (I used grapeseed)
- 2 large eggs
- 2 t vanilla
- 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.
- Whisk together the flour, sugar, baking powder, baking soda, cardamom and salt. Set aside.
- Whisk together the yogurt, sour cream, oil, eggs and vanilla. Pour over the flour mixture and gently mix until just evenly moistened.
- 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.
- 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!
Hello (again)! I’m stopping by to let you know I’ve nominated The Spiced Life for the One Lovely Blog award. Thank you so much for sharing your recipes and life with all of us! Please stop by It’s not just about the recipe . . . . for more information!
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.