“This cake uses any kind of yogurt you have in the fridge. It is an easy way to make strawberry, raspberry, blueberry and peach cakes. Very tender and moist in the center. Excellent!”
1/2 cup butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup plain or flavored yogurt
1. Preheat the oven to 350 degrees F . Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
3. Bake for 50 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Made this for a Shabbat lunch. Very tasty! Nice coffee cake.