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    In the Kitch » Recipes » Electric Skillets

    Updated: Sep 21, 2022 · Published: Sep 25, 2019 by Joss Dyckson · This post may contain affiliate links ·

    Electric Skillet Yogurt Cake

    Jump to Recipe
    Electric skillet yogurt cake on clear glass plate with text overlay that says 'electric skillet cake'.

    A labor-saving twist on a dessert made famous by French grandmas, this particular electric skillet cake compromises none of the moist, light flavor of an original yogurt cake while sparing the chef the inconvenience of firing up the oven for one small sweet treat.

    The ingredients were originally measured in the charming glass jars in which French yogurt was traditionally sold. Fortunately, these measurements are easily converted to the more conventional ones of the following recipe.

    Electric Skillet Yogurt Cake dusted in icing sugar, 2 white flowers on top on a clear plate, blue wooden background, pie server on the side.
    Jump to:
    • Serving
    • Storage
    • Tips
    • 📋Recipe

    Serving

    This cake goes well with coffee or any of coffee’s fancier Italian cousins, cappuccino, macchiato, café latte and so on. It is delicious topped with crème fraiche or fresh fruit but can also be eaten plain. It has a more complex flavor the day after baking but can be eaten when warm or cooled.

    Electric skillet yogurt cake dusted with icing sugar, 2 white flowers on top, blue wooden background.

    Storage

    • If wrapped well, it can last up to 3 days at room temperature.
    • It can be refrigerated for up to 5 to 6 days.
    • It also freezes well and can last as long as 2 to 3 months in the freezer.

    Tips

    For best results, the yogurt and the eggs should be at room temperature. Ingredients blended at room temperature trap air that expands during baking, creating lighter, more evenly baked goods.

    If you don’t have a wire rack that fits in the skillet, you can ball up aluminum foil into roughly large pea or small grape-sized beads and place them under your baking pan, about 8 should be enough. You can also use metal skewers in a pinch, just be careful not to scratch your skillet. Keeping the baking pan raised above the skillet allows for the even distribution of heat and prevents burning.

    If it turned out dry, don't worry! Check out my tutorial for how to make a cake moist.

    Electric Skillet Yogurt Cake, 1 piece cut out, dusted in icing sugar, 2 white flowers on top on a clear plate, blue wooden background.
    Electric Skillet Yogurt Cake dusted in icing sugar, 2 white flowers on top on a clear plate, blue wooden background.
    Electric Skillet Yogurt Cake dusted in icing sugar, 2 white flowers on top on a clear plate, blue wooden background, pie server on the side.

    Did you try out this yogurt cake in your electric frying pan? Let us know in the comments how it turned out!

    Check out our choice for the best electric skillet!

    HUNGRY FOR MORE? TRY OUR:

    • Grapefruit Vanilla Cake
    • Electric Skillet Mac and Cheese

    📋Recipe

    Yogurt cake on clear plate held by hands.

    Electric Skillet Yogurt Cake

    Joss Dyckson
    A labor-saving twist on a dessert made famous by French grandmas, this particular electric skillet cake compromises none of the moist, light flavor of an original yogurt cake while sparing the chef the inconvenience of firing up the oven for one small sweet treat.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American, French
    Servings 10
    Calories 241 kcal

    Ingredients
     
     

    • ¾ cup vanilla Greek yogurt - at room temperature
    • ½ cup canola oil
    • ½ cup sugar
    • 3 eggs - at room temperature
    • 1 teaspoon vanilla
    • 1 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • Confectioner’s sugar - to dust the cake with

    Instructions
     

    • Heat the electric skillet to 400°F, covered. Grease a round 9" or 10” pan lightly with baking spray or oil and flour.
    • Whisk together the yogurt, canola oil, sugar, eggs, and vanilla in a large bowl.
    • Mix the baking powder with the flour in a separate bowl. Add directly into the wet ingredients and stir just until there are no more lumps.
    • Place a small baking rack into the bottom of the electric skillet.
    • Pour the batter into the cake pan, place on the baking rack in the electric skillet and bake for approximately 35 minutes, covered (until a toothpick inserted into the center comes out clean).
    • Cool in the pan on a wire rack for 10 minutes.
    • Loosen from the pan and invert the cake carefully onto a serving dish. Dust with confectioner's sugar. Serve the cake warm or at room temperature.

    Equipment

    • Electric Skillet
    • 9" round cake pan
    • Small baking rack

    Notes

    • This cake goes well with coffee or any of coffee’s fancier Italian cousins, cappuccino, macchiato, café latte and so on.
    • It is delicious topped with crème fraiche or fresh fruit but can also be eaten plain.
    • It has a more complex flavor the day after baking but can be eaten when warm or cooled.
    • If wrapped well, it can last up to 3 days at room temperature. It can be refrigerated for up to 5 to 6 days. It also freezes well and can last as long as 2 to 3 months in the freezer.
    • If you don’t have a wire rack that fits in the skillet, you can ball up aluminum foil into roughly large pea or small grape-sized beads and place them under your baking pan, about 8 should be enough. You can also use metal skewers in a pinch, just be careful not to scratch your skillet. Keeping the baking pan raised above the skillet allows for the even distribution of heat and prevents burning.

    Nutrition

    Calories: 241kcalCarbohydrates: 27gProtein: 5gFat: 13gSaturated Fat: 1gCholesterol: 50mgSodium: 25mgPotassium: 153mgFiber: 1gSugar: 12gVitamin A: 71IUCalcium: 53mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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