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COOK WITH MEG: Yogurt Loaf Cake

This cake/loaf is EVERYTHING. Creamy, M-O-I-S-T, crumbly and packed with jammy flavours! Feel free to use any flavour combinations of yogurt + jam. Have fun!
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
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Equipment

  • Loaf pan
  • Mixing bowl + spatula = SIMPLE!

Ingredients
  

  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 tsp. vanilla extract
  • 2-3 big Tbsp. of your fave flavour of jam (feel free to add 3 if you are using plain yogurt)
  • ½ cup vegetable oil, canola oil, or grapeseed (we want a neutral flavoured oil)
  • 1 cup your fave flavour of yogurt, regular or Greek (can be plain too)
  • 1 ½ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt

Instructions
 

  • In a large mixing bowl, whisk your eggs, sugar, and vanilla.
  • Next let’s add our jam, oil and yogurt and whisk again until smooth.
  • Now sprinkle in your dry ingredients and using a spatula, fold it all together, until everything is combined. Do not overmix, a few bumps is ok!
  • Pour into a greased “banana bread” loaf pan (parchment paper too if you can) and bake at 350 for almost an hour, tenting with foil at the 45 min mark, if it still seems “wobbly” in the center. Ovens vary so give it at least 30 mins before you check it.
  • Check with a toothpick, when it comes out clean, you’re good to go!
  • Cool, slice, enjoy!

Notes

Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
 
BE SURE TO TAG US WHEN YOU MAKE THE RECIPE!
 
@cookwithmegtoday and @eggfarmersofnb on Instagram!