Marmalade French Yogurt Cake

Marmalade French Yogurt Cake

Makes 1 standard sized loaf.  Adapted from Bon Apetit Magazine.

This is the sort of cake you can throw together at the drop of a hat, requires no special skills or equipment, and makes you seem like a baking genius.  Who could ask for anything more?  I used non-fat Greek yogurt and a full bodied olive oil for my cake and it turned out beautifully moist and light in flavor.  It's one of those "use what you have" sort of recipes.  One caveat-be sure to use a good quality marmalade as its flavor will make all of the difference.  This cake will last for several days wrapped well or for a few months in the freezer.


1 1/2 cups all-purpose flour

2/3 cup sugar

2 tsp baking powder

2 large eggs

1/4 cup marmalade

2/3 cup Greek yogurt

1/3 cup olive oil


Preheat your oven to 350 degrees and butter and flour a standard sized loaf pan (or spray with non-stick spray).


In a large bowl whisk together the flour, sugar and baking powder.  Stir in the eggs, marmalade, yogurt and olive oil.  Pour the batter into the prepared pan and even out the the top.  Sprinkle 1 tsp sugar over the top.  Bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out with moist crumbs clinging to it but free of wet batter.  Cool the cake in the pan until it is just warm to the touch, then remove the cake from the pan and place it on a wire rack to finish cooling. 


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