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.
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 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.
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:
📋Recipe
Electric Skillet Yogurt Cake
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.
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
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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