This cake is inspired by Ina Garten's French toast recipe. I liked the idea of making a cake with real french toast flavors. So I converted a simple Vanilla cake recipe and the result was a really moist cake (I guess because of the yogurt) with beautiful specks of orange from the zest and black from the vanilla bean in vanilla sugar. This cake was surprisingly moist even the next day, but tastes best warm drizzled with raspberry sauce. I had this slice of heaven for breakfast with coffee.
½ cup room temperature Butter
1/2 cup Vanilla sugar
180g or (1 +2/3 cup) Self raising flour
125ml of Greek style yogurt or Sour Cream
11/2 teaspoons Vanilla extract
1⁄2 tsp ground Cinnamon
¼ tsp ground Nutmeg
1 tsp Maple syrup
1 tsp Orange zest
Preheat oven to 170 degrees Celsius. Sift the dry ingredients. Combine all the ingredients into a food processor and pulse for a minute. Make sure everything is well combined. Pour into an 8" greased round tin. Bake for about 35-45 min or until skewer inserted comes out clean. I like it with a drizzle of Raspberry Sauce.
For the Sauce
Blend handful of fresh or frozen raspberries in a blender along with a tsp of lemon juice, 3 tbsp sugar & 1tsp of raspberry liqueur and strain.