Matcha Yogurt Cake

I remembered I made yogurt cake before and it was pretty good.  A co-worker gave me a big tub of Brown Cow vanilla yogurt so it gave me an opportunity to make this cake again.  I told her I am going to make a yogurt cake and give it to her.  She didn't know we can use yogurt to make a cake hence just had to let her try it herself I guess.  I decided on the Matcha flavor just because I liked it. This is another one bowl and a whisk recipe that I liked very much.  Easy and not a lot of things to wash later.  This cake is best the next day, a soft and moist cake with vanilla and matcha flavors.


Recipe adapted from Epicurious.com French Yogurt Cake. with modification.  I have another variation posted here in 2008.

Ingredients:

(A)
1 1/2 cup Bob's Red Mill unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. sea salt
3/4 cup 100% cane sugar (reduced sugar to suit Asian taste bud)
1 1/2 tsp. Matcha/ green tea powder

(B)
3/4 cup Brown Cow vanilla yogurt (or any plain or vanilla yogurt)
1/2 cup peanut oil (you can use any oil you have or butter)
3 large cage free brown eggs

Methods:

1.  Preheat oven to 350'F.  Spray a (8 1/2" x 4 1/4") loaf pan with non-stick cooking spray.  Set aside.

2.  In a large bowl, add in (A).  Whisk to blend well.  In the middle, add in (B), whisk to combine and blend into a smooth batter.

3.  Pour into the prepared pan and bake for 42-45 minutes or until golden brown and a toothpick inserted into the middle of the cake comes out clean.

4.  Let cool in the pan for 15 minutes before inverted on a wire rack to cool completely.

5.  Store in an air-tight container at room temperature for up to 3 days or freeze for later.  Enjoy!