This Anna Olson recipe adds tinned pineapple (or fresh peaches), raisins, coconut and orange zest, but on further investigation I found recipes adding things such as bananas, walnuts and even grated carrots too.
Most yogurt cakes use oil instead of butter, so are made by simply mixing wet ingredients in one bowl, dry in another and combining the two. Because this recipe used butter there was the added stage of creaming it with the sugar before adding the wet ingredients, but it was still an easy recipe to follow.
This was a very moist, close-textured loaf, because of the juicy pineapple. Although it was packed with fruit, and hadn't risen much it still seemed quite a light cake. The flavours of the pineapple and coconut were the most dominant, with the orange and touch of cinnamon providing subtle background notes. I treated this loaf as a cake, but it would also have made a good dessert, perhaps heating slices in a griddle pan and serving with poached fruit and yogurt.
The reason I wanted to bake a cake containing yogurt was that this month's AlphaBakes challenge is the letter Y. My imagination failed to come up with anything out of the ordinary for either an ingredient or a recipe name beginning with Y, so yogurt will have to do! AlphaBakes is hosted by Caroline, at Caroline Makes, and Ros, at The More Than Occasional Baker, and it is Caroline who is hosting this month's challenge.