Chai Spiced Yogurt Cake

Ingredients

• 1 cup yogurt, (use your favorite; I used 5% milk fat plain Greek yogurt)

• 1½ cups fine organic cane sugar

• ½ cup milk of choice, (I use whole milk)

• ½ cup avocado oil

• 2 large eggs, at room temperature

• 1 tablespoon vanilla extract

• 2½ cups unbleached all-purpose flour

• 2 teaspoons chai spice, (see note)

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

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Method

1. Preheat the oven to 375°F (175°C). Grease a loaf pan with a small amount of avocado oil and line the sides with parchment paper.

2. In a large bowl, whisk together the yogurt, sugar, milk, oil, eggs, and vanilla extract until completely smooth.

3. Sift in the flour, chai spice, salt, and baking powder. Gently fold the mixture together just until combined; the batter should be thick but still pourable.

4. Pour the batter into the prepared loaf pan and smooth the top. Place the pan on the middle rack of the oven and bake for 50–70 minutes, until the top is lightly golden and a toothpick or cake tester inserted into the center comes out clean.

5. Remove the cake from the oven and allow it to cool completely. Lift the loaf out of the pan, slice, and serve with a hot cup of tea or coffee.

6. To store: keep the loaf in an airtight container at room temperature for up to four days. Alternatively, store it in the refrigerator in an airtight container, or freeze individual slices for up to one month for the best taste.

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Notes

• Room Temperature Eggs

  This might not seem like a big deal and may feel like an annoyance to remember, but the difference it makes in the dough is noticeable. Cold eggs are harder to incorporate into dough. Eggs that are at room temperature blend much more easily with the other ingredients, which ultimately leads to a fluffier, lighter end result. If you forget to take the eggs out ahead of time, simply fill a glass jar or large vessel with hot water and allow the eggs to sit in the warmth for at least 5 minutes before using. The eggs will crack more easily, and when added to properly creamed butter, the mixture should not break. Everything should stay smooth and well emulsified.

• Chai Spice

  If you’d like to make your own chai spice blend, I’ve included the measurements I use below. You can also purchase a premade chai spice blend. One of my favorites is from Burlap & Barrel, linked here.

  • 1 tablespoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cardamom

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground allspice

  • ¼ teaspoon ground black pepper

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