Makes one 9-inch loaf cake
This cake is not glamorous, but can dress is up in an endless number of ways. Serve it with fresh raspberries and vanilla whipped cream, or with tiny scoops of cappuccino gelato sprinkled with crushed, chocolate-covered espresso beans. Or you could add things to the batter, such as mini chocolate chips, toasted chopped nuts, instant espresso powder, finely grated orange peel, or a splash of good dark rum.
But the good news is you don't need to do any of these things. This cake is delicious all by itself, sliced into about eight thick pieces.
1/2 cup (1 stick/4 ounces) organic butter, softened
1 cup granulated sugar
2 large eggs
2 large eggs
1 teaspoon pure vanilla extract
1 cup organic all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup organic yogurt or sour cream (or a combination)
Heat oven to 350 degrees. Grease and flour a 9"x5" loaf pan. Using an electric hand mixer, cream butter and sugar 1 to 2 minutes. Beat in eggs one at a time. Beat in vanilla.
On medium low speed, add dry ingredients to creamed mixture (you can combine the dry ingredients first but I never do), alternating with yogurt. Beat just until smooth; do not over mix.
Turn batter into prepared pan and bake 35 to 40 minutes, or until a toothpick stuck in the center comes out clean. Do not over bake. Cool in pan. Cake may settle in the middle as it cools—this is normal.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
