I love tea cakes. So moist, so soft and perfect with tea… or in my case… coffee. I love a good basic recipe, and then I love to give it some flavor or change it up a bit. I did that with this one.
It’s Secret Recipe Club time yet… again. Yes, so soon. We’ve had an orphan in group A and I’m back again with another quick recipe. This time I am creating from An Italian in the Midwest. I love Pola’s blog, we met on Triberr and she has such great recipes on her blog. She also just got her PhD…so really she’s Dr. Pola Congratulations Dr!
Since this was supposed to be a quick recipe, I wasn’t anticipating any changes being made. And I only made a few minor tweaks. I was determined to make whatever recipe I chose from her blog, with what I had on hand. I was out of the milk called for in the original recipe, so I substituted with some homemade chai tea latte I had whipped up last night. (pretty much just chai tea mixed with coconut milk). I also took her advice and went for vegetable oil instead of olive oil. I did not have regular yogurt on hand, which I imagined is what the recipe wanted, but I always have greek yogurt on hand, so I substituted that instead. Otherwise, I stuck to the recipe exactly as she made it.
- 1 cup greek yogurt
- 3 cups flour
- 2 cups sugar
- 2 teaspoons of baking powder
- 1 cup chai latte (or milk)
- 1 cup vegetable oil
- 1 pinch salt
- 3 eggs
- powdered sugar, if desired
- Using a mixer, blend together the flour, sugar, baking powder, yogurt, chai latte (or milk), vegetable oil and salt.
- While mixing, add the eggs, one by one and blend until incorporated.
- I greased a loaf pan (but for the future I will make this in a smaller cake pan because it took a lot longer to cook the center) and baked at 390 degrees for 1 hour. With a smaller cake pan, I would think about 45 minutes.
- Dust with powdered sugar, if desired.
This was wonderful with a cup of coffee.