I’ve always advocated dessert at any time of the day because, why not? This vanilla-based cake is packed with Greek yogurt to create a chewy texture, granola to add texture, and a hint of cinnamon for a hearty flavor. The cake is even more delicious when taken out of the oven, topped with your favorite fruits and extra yogurt and granola to create a light and balanced cake, perfect for breakfast or dessert.
Arrange the oven rack in the middle, then preheat the oven to 350 F. Grease a standard cake pan with nonstick spray or butter and set aside.
In a stand mixer fitted with a paddle attachment or large bowl and rubber spatula, cream the butter and sugar until smooth. Stir in vanilla, eggs and Greek yogurt and mix until well blended and smooth.
Combine flour, baking powder, baking soda, salt, cinnamon and crushed granola in a separate large bowl. Stir the dry ingredients into the wet batter until just combined.
Remove the cake batter from the mixer bowl and place it in the greased cake pan. Place the cake in the oven and bake for 30 to 35 minutes, or until a toothpick can be inserted in the middle and comes out clean.
Remove from the oven, transfer to a wire rack and let cool for 10 minutes. Run a flat-edged spatula or butter knife around the edge of the pan and invert the cake onto the wire rack to cool slightly before slicing.
Cut cake into 8 equal slices and serve with honey, Greek yogurt, fruit and more granola, if desired.