Sunday, 15 June 2014

Yogurt Caramel Cake Recipe

Yogurt caramel cake is super easy and tastes so good. If u want softer frosting u can add powder sugar. If u want thicker frosting add more amount of powder sugar. Cool it for 30 to 40 minutes before putting on a serving plate. There is no composite about this. This caramel cake is perfect for special occasion. Caramel means sugar that is cooked until it is burnt and that is used to give color and flavor to cake and color is little brown. The yogurt gives the cake a welcomed tangy flavor that cuts through the sweetness -- and it's also responsible for its perfectly fluffy texture. yogurt cuts the fat and adds a creamy texture and tenderness to your cake. It is not only is a tangy dairy treat but it also serves as a great substitute for high-fat ingredients in baking. Low-fat or fat-free yogurt can be used to reduce or replace oil, butter or sour cream in baking cake. The result will be creamier and more flavorful.
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 3 eggs
• 3 tablespoons Caramel Syrup
• 1/3 cup Organic Plain Yogurt
• 3/4 cup all purpose flour
• 1/2 cup self raising flour
• pinch of salt
• Caramel frosting
• 1/2 cup butter, room temperature
• 1/2 cup Caramel Syrup
Caramel yogurt cake
1. Heat the oven to 325F.
2. Line an baking pan with parchment paper. Set aside.
3. In a mixing bow, with the paddle attachment on, add the butter and sugar. Beat on low speed until light and fluffy.
4. Add the eggs, one at a time, useless remains the sides of the bowl with a spatula after each addition.
5. Pour in the caramel syrup followed by the yogurt. Scrape the sides of the bowl again.
6. Gently fold in the flours and salt.
7. Stir until just combined. Do not over mix!
8. Pour the cake batter into the prepared pan and bake for 33-35 minutes or until the edges are golden brown.
A toothpick inserted in the middle comes out clean.
9. Remove from the oven and cool completely before topping it with the frosting.
  1. In a mixing bowl, with the paddle attachment on, add the butter and beat on medium speed for about 3 minutes until fluffy.
  2. Lower the mixer's speed and stir in the caramel syrup.
  3. Slowly, fold in the powdered sugar and beat until smooth and fluffy.
  4. With a spatula, spread the frosting on top of the cooled cake.
  5.  Cut into pieces as u want.
  6. sprinkle some coconut 

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