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.
Servings: 10
Calories: 241kcal
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
Calories: 241kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 25mg | Potassium: 153mg | Fiber: 1g | Sugar: 12g | Vitamin A: 71IU | Calcium: 53mg | Iron: 1mg
