Maple Yogurt Pound Cake
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Author Notes: I made up this recipe to satisfy a serious maple craving I had a couple weeks back. The cake is extremely moist; unless eating it just out of the oven, toast your slice to get some contrast between the crust and innards. I've made this cake three weeks in a row, and used the office toaster to make my perfect 3 pm snack. One tip: really make sure to pull the cake out of the oven right when it's done. If it stays in longer, it'll dry out a bit. - Rivka - Rivka
Food52 Review: This pound cake drops the pounds of butter and sugar in favor of oil and maple syrup, creating a springy texture and glistening, shellacked exterior. The oil folded into the batter at the end was a technique new to us, but we think we can hold it responsible for the cake's sweet, crackly crust. Rivka's choice of Grade B maple syrup means that the maple aroma and flavor is pervasive without being cloying. The end result is moist and flavorful enough on its own, but fresh whipped cream and strawberries never hurt. - A&M - A&M
Serves 1 cake
- 1/2 cup grade B maple syrup
- 3/4 cups yogurt, preferably not nonfat
- 1/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon lemon zest
- 1.5 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup oil
- Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan.
- Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter.
- Pour batter into prepared loaf pan. Place pan on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.
- This recipe is a Wildcard Contest Winner!
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4 months ago Elizabeth Rex
I made many of these loaves over the holiday season as gifts. They were a hit! I didn't gave any grade B syrup, but I did have some grade A and a tin of golden syrup. Delicious! I've since continued using golden syrup in place of maple syrup because of its mellow sweetness, but whenever get my hands on some grade B, I will definitely try it the original way. Thanks for sharing this awesome recipe!
6 months ago Dourmet
Adapted this cake for my cooking blog--swapped in brown sugar and added walnuts--and absolutely loved it! The maple flavor is fantastic. I've eaten (much more than) my share of the loaf, and froze the rest for in-a-hurry breakfasts. Thanks for an awesome recipe, Rivka! :-)
http://dourmet.com/post...
6 months ago GoldienSpatula
Thank You I will be baking real soon! Roxanne Fort Knox KY
about 1 year ago Midge
This is such a lovely cake. I've been snacking on toasted slices all week and last night topped a piece with blackberries, Greek yogurt, and turbinado sugar. Yum!
about 1 year ago Yogicfioodie
I made this couple of nights ago with a bit of changes.
I used sour cream (didn't have yogurt on hand) and substitued 1/4 cup of A.P. to whole wheat four. Omitted the lemon peels (hubby's not a big fan of lemon).
It came out great and even my toddlers are constantly asking for 'one more bite'!
I'm gonna try making it with yogurt next time.
Thank you Rivka!
about 1 year ago rrcooks
I used grapeseed oil. The cake had a very subtle flavour which was nice but I might add a bit more lemon zest next time.
almost 2 years ago Ghost House Kitchen
I finally got around to making this cake with one improvisation; added sliced and sugared rhubarb (leftover from something else) on top of 2/3 of batter and covered with the rest of the batter. Excellent!
almost 2 years ago GoodFoodie
You could try 'light' olive oil for baking -- which is not light as in calories, but light in OO flavor. I use it in my granola all the time with no detection of olives.
about 2 years ago Chef ClouClou
It sounds like a wonderful recipe but I think I'll try butter instead of the oil as I try to avoid using any oil other than olive oil in cooking. I imagine that olive oil would pollute the taste. Most of the other healthful oils are not meant to be heated so are inappropriate for cooking. I would recommend against using canola oil if you are in the U.S. because I understand that all of the canola grown in the U.S. is from GM seeds unless labeled organic.
about 2 years ago Jocief
I just made this with brown rice flour for a gluten free friend and it was delicious! It didn't form a crust quite as golden as the picture, but it was still beautiful and made the kitchen smell incredible. Looking forward to making it again with all-purpose!
about 2 years ago Cassandra2011
Two brief questions before I try this (it does look delicious!) When you say 'grade b' maple syrup, I'm confused what that means as I live in the UK. Here they say 'number 1' and 'number 2'. I understand 'grade b' is the stronger one? Which here in the UK would probably be the 'amber no.2 maple syrup'...it seems to have a darker colour than number 1 (Sounds confusing, hope it isn't).
Also: what oil do you use for this cake? Vegetable? Sunflower?
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
It is delicious! Grade B maple syrup is probably what you call number 2. It has a stronger maple flavor. I've made it with vegetable oil and canola oil.
about 2 years ago Bevi
I too have used vegetable oil and canola oil. It IS delicious.
about 2 years ago janetbaker
I made this with a couple of adjustments: We wanted a strong maple flavor, so I omitted the lemon zest, used dark amber maple syrup, and used maple sugar instead of white sugar. The result is a scrumptious moist bread that tastes like pancakes imbued with delicious dark maple syrup. Will definitely make again - perhaps with raisins and/or walnuts added. Great for a breakfast in place of pancakes, or maybe even for dessert, topped with maple walnut or vanilla ice cream! Really yummy - exceeded expectation.
about 2 years ago Brotha Percy
Wow, Janet! I like how you made yours. I am going to do this again, but follow your adjustments.
about 2 years ago Brotha Percy
So very easy to make and soooo good!
over 2 years ago Bevi
I have made this a number of times and always get the same response: delicious!
Over Xmas I made the cake for my mom- a dyed in the wool Vermonter. She was so happy.
over 2 years ago cheribarry
I made this on the weekend and it is very good. I will be making it again for sure. Thanks for posting it.
over 2 years ago TheWimpyVegetarian
This was delicious!! I made this today for a potluck I went to tonight. I came home with one piece for my husband. The rest: all eaten! Thanks for a great dessert. It's so light and flavorful!
over 2 years ago Rivka
So glad you liked it! This reminds me that it's totally maple season. I think I'll make a couple of these for Tday breakfast.
over 2 years ago PatriciaScarpin
I am so making this cake! I love anything maple syrup and adding yogurt to baked goods make them so moist. Beautiful!
almost 3 years ago Bevi
PS - I substituted whole fat vanilla yogurt from Liberte.
almost 3 years ago Rivka
Bevi, so glad you enjoyed the cake! I bet the Liberte yogurt fit right in.
almost 3 years ago Bevi
I made this last weekend served with macerated strawberries and vanilla ice cream. It was delicious! The hint of maple flavor and the moist texture were the real hits for our crowd. I think this is a great alternative to July 4th biscuits, and I am thinking of serving it this weekend with grilled nectarines and whipped cream.
My guests asked to take the leftover cake with them for their long ride home, and I also included the recipe!
Thanks, Rivka! I love your recipes.
almost 3 years ago lapadia
FYI...I made this recipe right after you posted it; and since played with the recipe, just posted my tweaked versions...yes, I tweaked it in two ways. Posted under Jalapeno-Cornmeal Poundcake, if you care to take a peak. Thanked you before but thanks again for sharing your recipe.
almost 3 years ago Rivka
That sounds fantastic. I love that food52 inspires people to build on good recipes to develop more good recipes. It's like the wiki of recipe development.