{"id":79436,"date":"2023-03-25T20:00:45","date_gmt":"2023-03-25T19:00:45","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=79436"},"modified":"2025-12-09T12:47:07","modified_gmt":"2025-12-09T11:47:07","slug":"jam-swirl-yogurt-cake","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/jam-swirl-yogurt-cake\/","title":{"rendered":"Jam Swirl Yogurt Cake"},"content":{"rendered":"

This yogurt cake<\/strong> is quick and easy to make, and uses basic pantry ingredients. You can enjoy it as a simple cake on its\u2019s own or with a swirl of fruity jam as I do in this recipe. This simple cake is easily adaptable and you can dress it up with whipped cream or powdered sugar for a delicious springtime dessert.<\/p>\n

An all occasion type of cake<\/h2>\n

This truly is an all occasion cake! You can enjoy it as dessert, with your afternoon tea or coffee or even with breakfast or brunch. Since this cake is moist and lightly sweet it can be enjoyed on it\u2019s own without any fancy fixings, or it can be dusted with powdered sugar, or, for something a little more decadent, topped with whipped cream or a dollop of creamy yogurt.<\/p>\n

\"Jam<\/p>\n

Inspiration for this yogurt cake recipe<\/h2>\n

Simple and delicious, this yogurt cake recipe was inspired and adapted from the book “Now & Again<\/a>” by Julia Turshen. In her book, she makes a simple yogurt cake with a jam topping swirled into it, which is what gave me the inspiration for this version, which is made with spelt flour, organic beet sugar and vanilla sugar. In Julia\u2019s books she also describes how you can make this a one-bowl cake<\/strong> by simply whisking in the baking powder, baking soda and salt with the wet ingredients before adding this flour. With only one bowl, it doesn\u2019t get easier than that!<\/p>\n

\"yogurt<\/p>\n

\"VSteps<\/p>\n

\"Steps
\nYogurt cake tips<\/h2>\n

I have baked this yogurt cake<\/strong> on both the middle and lower third of the oven and find that it rises and browns more evenly when baked on the lower third rack. As it turns out, the rule of thumb is to use the middle rack when baking a cake that is thin (2,5-7 cm). This helps avoid burning and creates a softer, fluffier texture. For thicker cakes, the rack should be positioned in the lower third of the oven. Since this cake is on the end scale, between thick and thin, it actually can be baked either way. Both results in a delicious cake!<\/p>\n

\"Yogurt<\/p>\n

\"Yogurt<\/p>\n

How to adapt this recipe for yogurt cake<\/h2>\n

With easy cake recipes like this, there is room for making small adaptions. Adaptions such as using regular flour instead of spelt flour, or granulated sugar instead of beet sugar. Butter of course, can also be replaced with a neutral-tasting olive oil. But the fun begins, when you make changes to the type of jam used, or play with the toppings. You could easily skip the jam all together and top the cake in whipped cream and fresh berries. You could also make a simple change by adding fresh lemon zest to the batter for a subtle brightness of flavour. Trading out 1\/3 of the flour for finely ground almonds or almond flour could also be a nice change.<\/p>\n

If you like yogurt cakes, then you might also like:<\/h2>\n