Recipe for a quick cup cake

Ingredients

• 1 cup yogurt or sour cream
• 3 eggs
• 1 cup sugar
• 1 packet vanilla sugar
• 1 cup grated nuts (e.g., hazelnuts or almonds)
• 1/2 cup oil
• 1 cup cocoa
• 1 cup flour
• 1 packet baking powder
• 1 baking pan (bundt pan, loaf pan, or cake tin)

Preparation

1. Preheat the oven to 180° C with top and bottom heat.

2. First, whisk the yogurt and the eggs in a separate bowl.

3. Now use the yogurt cup as a measuring cup, add one cup of sugar and the packet of vanilla sugar, and mix with a mixer.

4. Add the hazelnuts, cocoa and oil, as well as the flour and the baking powder.

5. Pour the batter into a greased baking pan and bake in the oven at 180°C (top and bottom heat) for about 60 minutes.

6. Test repeatedly with a wooden skewer by poking it into the cake toward the end of the baking time.

7. If batter still sticks to the skewer, the cake is not done yet.

8. For the first time, plan for a shorter baking time, as every oven is a bit different.