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

Electric Skillet Yogurt 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.
Course Dessert
Cuisine American, French
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10
Calories 265kcal
Author Joss D

Ingredients

  • 3/4 cup plain regular or Greek yogurt
  • 3/4 cup vegetable oil
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • Confectioner’s sugar to dust cake with

Tools

Instructions

  • Heat the electric skillet to 400°F, covered.
  • Grease a round 10” pan (a 9" should work too) lightly with baking spray or oil and flour.
  • Whisk together the yogurt, vegetable oil, sugar, eggs, and vanilla. Mix the baking powder and baking soda with the flour. 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 40 to 50 minutes, covered (until a toothpick inserted into the center comes out clean).
  • Dust with confectioners sugar. Serve the cake warm or at room temperature.
Nutrition Facts
Electric Skillet Yogurt Cake
Amount Per Serving
Calories 265 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 14g70%
Cholesterol 51mg17%
Sodium 163mg7%
Potassium 107mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 89IU2%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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.

Storage

If wrapped well, it can last up to three days without refrigeration. It also freezes well and can last as long as two months.

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.

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!

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