We first made this Christmas, 2010 and it was perfect. So dressy but so easy. It has a great flavor (much like pound cake). Since then, it has become a tradition for Banks and Warner to make it “snow” by sifting confectioner’s sugar over the trees of the cake.
- 2 sticks (16 tbs.) soft butter, plus one more for greasing (or use nonstick cooking spray)
- 1 1/2 cups sugar
- 6 eggs
- 2 1/3 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 cup plain fat-free yogurt
- 4 tsp. vanilla extract
- 1 to 2 tbs. confectioners’ sugar
How to make it
- Preheat oven to 350°F and put cookie sheet in at same time. Butter or spray regular or fir-tree-shaped Bundt pan thoroughly.
- Put all ingredients except confectioners’ sugar in food processor and blend, or mix by hand or in freestanding mixer as follows: Cream butter and sugar in mixing bowl until light and fluffy. Add eggs one at a time, whisking in each with 1 tbs. flour. Fold in rest of flour and baking soda. Add yogurt and vanilla extract.
- Pour mixture into greased pan and spread evenly.
- Place pan on preheated cookie sheet in oven and bake 45 to 60 minutes, until cake rises and is golden. After 45 minutes, insert cake tester into center of cake; if it comes out clean, cake is done. Remove from oven and let sit 15 minutes.
- Gently pull away edges of cake from pan with your fingers, then turn out cake.
- Let cool, then dust with confectioners’ sugar pushed through a sifter. Serves 12.