Nutmeg Yogurt Cake
Bayley Freeman (adapted from Aleksandra Crapanzano, in her indispensable book Gâteau)
makes 1 loaf
15 minutes
45 minutes
Ingredients
¾ cup granulated sugar (I like to do ½ cup granulated sugar and ¼ cup of one of our single origin sugars)
½ cup plain whole yogurt
3 eggs
1½ cups all-purpose flour
2 tsp baking powder
½ tsp fine salt (like Wind-Blown Sea Salt)
½ cup extra-virgin olive oil (or neutral oil of choice)
½ nutmeg, freshly grated, or 1 tsp ground nutmeg
Directions
Mix everything together in a bowl.
Pour into a greased loaf pan.
Bake at 350 °F for 40-50 minutes, until done.
Let cool, or don’t. We never do! But it’s better if you do.