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cardamom pecan yogurt cake

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The base recipe for this is tweaked from the Joy of Cooking yogurt cake recipe (I used all-purpose instead of cake flour, and added whole eggs instead of one whole egg and two whites):

Preheat oven to 350 degrees.

Mix together:

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

 

Remove the seeds from green cardamom pods until you have about 1 1/2 tsp worth. Toast these in a small pan over medium heat until fragrant. Crush the seeds (it’s very difficult to crush the raw seeds–they become more brittle when toasted). Stir the crushed seeds into the flour mixture.

 

In another bowl, cream together 5 Tbsp butter and 1 cup sugar.

Mix in 2 medium eggs

1 tsp vanilla

1/2 cup nonfat yogurt

1/2 cup reduced fat sour cream

Beat until bubbles appear. Using a spoon and working the batter as little as possible, stir the flour mixture into the egg mixture.

Line an 8-inch springform cake pan with parchment paper and butter the sides.

Press the cake batter into the cake pan (it will be very thick, more like cookie dough than a typical cake batter). Pour chopped pecans over the top and press them into the dough.

Bake about 45 minutes, until lightly browned and a toothpick comes out clean.

This would probably be nice with an additional syrup drench (like a rum cake) or sugary topping. As is, it’s lightly sweet and quite moist and fluffy.

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Written by orata

January 23, 2011 at 11:39 pm

Posted in recipes

Tagged with , , , , ,

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