MY COOKBOOK

MY COOKBOOK
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27.9.15

BRANDY YOGURT CAKE


To replace the cold drink with a hot one, here is a bit of an afternoon-delight for those “it gets dark too early” teas in the afternoon. Before we rush the girl from one dance lesson to another, when there is time to sit and relax. I throw some fruit at them too, but really, the tea is about the cake. It was not quite at room temperature when I spread on the light frosting. Normally it is not advisable to frost a warm cake, but there is a small window to serve a still slightly warm cake with the frosting. Of course, you can always slice the cake and spread the frosting individually. To literally brandy out, I added some brandy extract to the cake as well as to the frosting. Swoon... this is how I get my alcohol intake without reacting. Is it any wonder I eat to drink? Ha!


Brandy Yogurt Cake

Cake:
2-1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1-1/2 cups plain yogurt with high fat content
1-1/4 cups sugar
5 eggs  
1 tsp pure vanilla extract
1/2 tsp brandy extract
1 tsp brandy
3/4 cup oil

Brandy Icing:
1/3 cup butter
1/2 cup brown sugar
1 cup icing sugar

1 Tbsp brandy
1 tsp brandy extract
1/8 cup whipping cream

  • Preheat the oven to 350F.
  • Line a 9X13 inch cake pan with parchment paper.
  • In a bowl, whisk together the flour, baking powder and salt.
  • In another bowl, beat the yogurt, sugar, eggs, vanilla extract, brandy extract and brandy on medium speed until well combined.
  • Add the dry ingredients and stir to combine.
  • With a rubber spatula, fold the vegetable oil into the batter and fully incorporate.
  • Pour the batter into the prepared pan and bake until the cake tester comes out clean.
  • Meanwhile beat the icing ingredients smooth and fluffy.
  • Place the cake pan on a wire rack to cool.
  • When the cake is almost cool to the touch, spread on the frosting, slice and enjoy.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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