Vanilla Bean Yogurt Cake

adapted from Barefoot Contessa at Home

www.mykitchenadventures1.blogspot.com



Servings - 16 ( yields one 8 1/2 x 4 1/2 x 2 1/2-inch loaf )   Serving size - 1/16th of cake   PP per serving - 5 points+

Calories - 187.1,   Total Fat - 7.9g,   Carb. - 26g,   Protein - 3.7g,   Fiber - 0.3g


1 1/2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

1 cup non-fat Greek yogurt ( can use plain or vanilla flavored, nut info calculated for plain)

1 cup granulated sugar, divided

3 large eggs

1 tsp. pure vanilla extract ( if not using bean, increase to 2 tsp., 1 tsp for batter and 1 tsp. for sauce)

1 vanilla bean

1/2 cup canola oil

1/2 cup powdered sugar

1-2 TBS. skim milk


1.  Preheat oven to 350 degrees F.  Spray an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan generously with cooking spray.  

2.  In a small bowl, combine the flour, baking powder, and salt.  Whisk until well mixed.  In another large bowl,  whisk together the yogurt,  3/4 cup granulated sugar, eggs, and vanilla extract.  Split the vanilla bean down the middle long ways, and scrap out the seeds with the back side of a knife. Set pod aside for later. Add the seeds to the wet mixture and combine well. 

3.  Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold in the oil until well incorporated.  Pour the batter into prepared pan and bake for 50 - 70 minutes  ( my oven took the full 70 )   or until toothpick inserted in center comes out clean.  

4.  Meanwhile, in a small saucepan, cook the remaining  1/4 cup of granulated sugar with a 1/4 cup of water and the vanilla bean pod.  Cook until sugar dissolves and the sauce is clear.  Turn off heat and set aside with the vanilla bean still in it.  ( if you are not using a vanilla bean, add the sugar and water to the pan and cook until clear, then off the heat, add 1 tsp. pure vanilla extract )

5.  When the cake is done, allow it to cool on rack in pan for 10 minutes.  Carefully place on rack which has been placed over a sheet pan.  Take the reserved sauce mixture and remove the vanilla bean pod.  ( toss into a glass jar of granulated sugar for vanilla sugar to be used at another time!)  Strain the mixture.  Spoon the mixture onto the warm cake, a little at a time, letting it absorb into the cake, before adding more.  Allow cake to cool completely.  

6.  For Glaze:  Mix 1/2 cup powdered sugar with 1 - 2 TBS. skim milk to make a glaze.  Drizzle glaze over cake.  Allow the glaze to harden a bit, and then cut into 8 pieces and then those eight can be cut in half to make 16 servings.  

 

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