Creamy Yogurt Cake (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 tbsp (32 g) cornstarch
02 - 4 large eggs
03 - 1 2/3 cups (400 g) plain vanilla Greek yogurt (nonfat)

→ Optional

04 - Drizzle with honey or use a favorite sweetener
05 - 1/4 cup regular sugar if you'd like it sweeter

# Instructions:

01 - Coat the inside of a 6-inch round pan with some cooking spray. Grab a big sheet of parchment paper and set it inside the pan. Let the paper rise slightly above the edges. Press and fold down the paper where needed so it stays close to the pan. It's fine if the edges are uneven or a bit wrinkled—this cake has an intentionally homemade look.
02 - In a large bowl, toss in the yogurt and eggs. Use a whisk to stir until the eggs are fully mixed in. Planning to use sugar? Add it now. Then, pour in the cornstarch and whisk until the batter is lump-free. Once smooth, spoon the batter into the prepared pan.
03 - Set your air fryer to 320°F (160°C). Cook the batter for around 20-23 minutes. The top should get caramelized, and the cake will puff up without staying liquidy or jiggly. Once done, it might deflate a little, but it shouldn't shrink much.
04 - If you're using an oven, preheat to 350°F (177°C). Bake the cake for 70-75 minutes. Like with the air fryer, the surface will caramelize, and the batter won't jiggle anymore. It will lose some height after coming out of the oven, and the surface might form wrinkles.
05 - Let the cake sit on the counter to cool for about half an hour. Then, pop it into the fridge and leave it there for at least two hours before eating. I usually whip this up a day ahead and let it chill overnight. Chilling deepens the flavor.
06 - Take the cake out of the fridge 15-30 minutes before digging in to bring it closer to room temperature. Want to add a finishing touch? A drizzle of honey or another sweetener works great.

# Notes:

01 - This cake's not super sweet. If you prefer it sweeter, throw in 1/4 cup sugar (or 1/2 cup if your yogurt isn't pre-sweetened). A honey drizzle right before eating works too.
02 - Use either a standard 6-inch cake pan or a 6-inch springform one.
03 - The air fryer method is much quicker (20-23 minutes) versus the oven (70-75 minutes).
04 - Chilling is a must—it helps bring out the best texture and taste.
05 - It looks great with fresh fruit, a sprinkle of powdered sugar, or a fruity sauce on top.

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