Simple, moist and perfect. I love anything vanilla. Don’t get me wrong, I crave chocolate as much as the next person, but the allure of vanilla will win me over everyday. This cake might seem plain, but it certainly does not taste plain. The triple threat of vanilla bean, vanilla extract and vanilla yogurt is vanilla heaven. If you use plain vanilla instead just use the seeds from 2 beans as opposed to one. This is ideal to bring to your next meeting and to have with your friends over a nice cup of afternoon tea. Bake on…
1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
seeds scraped from 1 vanilla bean
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cup vanilla yogurt
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter, sugars and vanilla seeds and extract until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.