Best Bulgarian Yogurt Cake Recipes

Bulgarian Yogurt Cake image

Provided by Recipe Junkie

Categories Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
2/3 cup granulated sugar
2 eggs, beaten
2 teaspoons minced fresh lemon rind
1 cup plain yogurt
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
powdered sugar

Steps:

Cream butter in large bowl.
Add sugar.
Beat with mixer until creamy and light.
Add eggs one at a time, then lemon rind. Beat again. Stir in yogurt.
Stir flour, baking powder, baking soda and salt into yogurt mixture. Beat until smooth.
Pour into greased cake pan 9" square. Bake at 350 F for 35 minutes or until toothpick tests done.
Cool for five minutes. Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 254.3, Fat 11.2, SaturatedFat 6.7, Cholesterol 69.9, Sodium 343, Carbohydrate 33.9, Fiber 0.7, Sugar 14.6, Protein 4.8

Keks - Bulgarian Coffee Cake image

Provided by Nadia Melkowits

Categories Dessert

Time 55m

Yield 1 slice, 16 serving(s)

Number Of Ingredients 12

125 g unsalted butter, at room temperature, plus extra, to grease
1 cup sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sour cream
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
powdered sugar, to dust

Steps:

Preheat oven to 180°C / 360°F Using an electric mixer, beat butter, sugar, vanilla and a pinch of salt on high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and baking soda into a bowl. Fold butter mixture and sour cream alternately through flour mixture until just combined.
Combine the brown sugar, cinnamon and walnuts in a small bowl. Grease a cake ring and spoon in one-third of the cake batter. Scatter over half the sugar mixture, then top with half the remaining cake batter. Scatter over remaining sugar mixture and top with remaining cake batter.
Bake for 50 minutes or until a skewer inserted into the center comes out clean. Stand for 5 minutes, then transfer to a wire rack to cool. Dust with powder sugar to serve.

Nutrition Facts : Calories 252, Fat 12.6, SaturatedFat 5.1, Cholesterol 41.9, Sodium 116.5, Carbohydrate 32.5, Fiber 1, Sugar 19.6, Protein 3.7

Yogurt Cake image

Provided by Melissa Clark

Time 1h

Yield 8 servings

Number Of Ingredients 7

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.