Yogurt Cake Vasilopita Recipes
YOGURT CAKE (VASILOPITA)
It is a tradition in Greece to eat a cake with a hidden treasure (in our case, a quarter) on New Year's Day. The person who finds the treasure will have good luck for the coming year. For more information about the tradition, Wikipedia is a pretty good source: http://en.wikipedia.org/wiki/Vasilopita My grandmother made a cake this way (a yogurt cake, kind of like a really awesome poundcake), although if you go to Athens and look for "Vasilopita" (New Year's Cake, named for St. Basil), you will get something much closer to an egg bread. Mine is from an old Greek cookbook my mother had, although I believe there is a modification or two she's made over the years. My father says this is just like his mother made. It's a treat for New Year's Day, but also makes an excellent breakfast anytime.
Provided by Zest of Two Lemons
Categories Quick Breads
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar together.
- Add yogurt, eggs, and zest.
- Sift in flour and baking powder and mix well.
- Pour into a greased baking dish at least 10" wide and 3" deep.
- Bake at 350 degrees for about one hour (do not overcook).
Nutrition Facts : Calories 449.7, Fat 18.5, SaturatedFat 10.9, Cholesterol 131.4, Sodium 239.6, Carbohydrate 65.8, Fiber 2.1, Sugar 35.5, Protein 7.6
YOGURT CAKE
A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.
Provided by RUTHEY
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
- Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.6 g, Cholesterol 87.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 289.1 mg, Sugar 36.7 g
VASILOPITA
Provided by Krystina Castella
Categories Cake Nut Breakfast Bake Vegetarian New Year's Day Tree Nut Almond Winter Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 cake (serves 8 to 10)
Number Of Ingredients 14
Steps:
- To Prepare:
- Preheat the oven to 350°F. Butter a 9-inch round cake pan and a 4-inch round cake pan.
- To Make the Cake:
- Combine the almonds, brown sugar, and honey in a small bowl, and set aside. Mix the flour, baking powder, baking soda, and mahlab in a medium bowl, and set aside. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla. Add the flour mixture to the butter mixture, alternating with the milk, and mix well.
- To Bake the Cake:
- Divide one-third of the nut mixture between the two prepared pans, scattering it in an even layer over their bottoms. Fill the smaller (4-inch) pan two-thirds full of batter, then pour half of the remaining batter into the larger (9-inch) pan. Bake both layers for 20 minutes, until the cakes become a bit firm. Sprinkle half of the remaining almond mixture in an even layer over both cakes, and lay the coin on top of one of the partly baked cakes. Pour the remaining batter on top of each cake. Bake for another 20 to 25 minutes, until a knife inserted in the center of each comes out clean. Let the cakes cool in their pans for 10 minutes.
- To Serve:
- Remove the cakes from their pans, and place the smaller one on top of the larger. Top with the remaining almond mixture, and serve warm.
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