Yogurt Cake Pressure Cooker Recipe
An irresistible cake made a bit healthier with Greek yogurt and olive oil, and it has a super moist crumb with texture similar to muffins or pound cake. It's delicious topped with whipped cream or sweetened yogurt and fresh berries, or keep it simple and dust with a light powdered sugar finish or drizzle with honey.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 1 ¾ cups all-purpose flour 248g, scoop and level to measure
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar 200g
- 1 ¼ cups whole plain Greek yogurt 304g, brought to room temperature
- ⅔ cup olive oil 155ml
- 3 large eggs brought to room temperature
- 2 teaspoons vanilla extract
Instructions
Instructions
- Grease and flour a 9-inch round cake pan.
- Preheat oven to 350°F (175°C) if baking traditionally; use a pressure cooker for the main event.
- In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix sugar, Greek yogurt, olive oil, eggs, and vanilla extract. Whisk until smooth.
- Slowly fold the dry ingredients into the wet ingredients, avoiding overmixing.
- Pour the batter into the greased pan, smooth the top. Place a trivet in the pressure cooker, add water.
- Cook on high pressure for 30 minutes, then do a slow release. Let it cool before slicing.
Notes
For best results, ensure ingredients are at room temperature and avoid overmixing.