Baking tips
If you have a convection setting in your oven, use that for baking this cake.
If you don’t have a convection setting, bake the cake on the middle rack or on a rack right above the middle one.
Ensure the oven is fully preheated to 350 F before placing the cake in the oven.
What baking pans can you use?
I used a 9×3-inch round springform baking pan. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
9×13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
10-inch or 12-inch round high-sided cast-iron skillet. You can bake this cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center.
Other notes
Make it gluten-free. This cake has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.
Greek yogurt can be replaced with plain Kefir, regular yogurt, or sour cream. I highly recommend using plain Kefir or Greek yogurt – they are light and provide a nice tang.
Don’t have vanilla extract? Use imitation vanilla or an almond extract instead.
Nutrition
Calories: 283kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 171mg | Potassium: 43mg | Fiber: 1g | Sugar: 25g | Vitamin A: 331IU | Calcium: 59mg | Iron: 1mg
