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.
After we rush the girl to dance lesson, when there is time to
sit and relax, w have some fruit too, but really, the tea is about the
cake. It was not quite at room temperature when I spread the frosting on.
Normally it is not advisable to frost a warm cake, but there is a small window
to serve a still slightly warm cake with frosting. Of course, you can
always slice the cake and spread the frosting on it individually. To 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? 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 or 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.
