Yogurt Cake

For Christmas dinner, I made myself the traditional fare of turkey, mashed potatoes and stuffing.  I decided to try something new for dessert, though, and found a recipe in a one of my favorite books about cooking (OK, so it's the only book I've ever actually read about cooking), On Rue Tatin by Susan Hermann Loomis.  It has some great recipes mingled with the wonderful story, one of which is a simple yogurt cake.  It turned out wonderfully moist and delicious, topped with a light layer of confectioner's sugar, though I didn't master the marble pattern. 

Yogurt Cake
1 1/2 c flour
3/4 tsp baking powder
Pinch of sea salt
3 large eggs
1 c sugar
1/2 c plain, full-fat yogurt
1 tsp vanilla
8 tbsp unsalted butter, melted and cooled
3 oz bitter chocolate, melted and cooked
Confectioners sugar

Butter & flour 9 1/2 in round cake pan.  Preheat oven to 375F.

Sift together flour, baking powder, and salt.

Whisk together eggs and sugar until light and pale yellow.  Sprinkle dry ingredients over eggs and sugar, whisking continuously.  Fold in yogurt and vanilla, then butter.

Pour half of batter into pan.  Fold melted chocolate into remaining batter until thoroughly combined.  Pour chocolate batter on top of plain batter.  Run spatula through batter to make marble pattern.

Bake about 35 minutes.

Remove and cool about 15 minutes.  Turn out and cook completely.  Dust with confectioners sugar.

Serves 8