A tender crumb cake built on the shelf's one yogurt, swirled with its own flavor and topped with a yogurt glaze—no mixer needed. This is dessert dinner, which is what a weeknight calls for sometimes.

Serves 2. 45 minutes, 15 at the stove.

About 1060 calories a serving, 23 g protein, 126 g carbohydrate, 53 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Whisk together 1 cup flour, 1.5 teaspoons baking powder, and 0.25 teaspoon salt in a bowl.
2. Melt 6 tablespoons butter in a small pan over low heat, then stir in 1 tablespoon oil and remove from heat. Crack 2 eggs into a bowl and beat them, then whisk in the warm butter mixture, 0.75 cup sugar, 1 teaspoon vanilla, and 0.75 cup of the yogurt until smooth.
3. Fold the egg mixture into the dry ingredients until just combined. Pour half into a buttered 8-inch cake pan, dollop half the remaining 0.25 cup yogurt over it, then pour in the rest of the batter and swirl the yogurt through with a knife.
4. Bake until a skewer through the center comes out clean, 28 to 32 minutes. Cool in the pan for 10 minutes, then turn out onto a plate. While it cools, stir the final dollop of yogurt with 2 tablespoons sugar until it spreads like glaze.30 min
5. Spread the yogurt glaze over the warm cake and let it set for a few minutes before slicing.

Note Swap the yogurt with sour cream if you have it; the cake will be richer. Store covered at room temperature for a day, then refrigerate. Serve with cold milk or more yogurt on the side, or stretch it by crumbling leftovers into a bowl with yogurt as a parfait.