From author Mary Jane Maffini: We were served this simple and delicious cake for breakfast on a visit to Lisbon to research Death Plans a Perfect Trip. We fell in love with it and had to include it in the book. The proprietor of our B & B used an old family recipe and declined to share it, although he was very generous with servings of the cake in various versions. This is the recipe I reconstructed through research and trial and error. It’s pretty close to the original and it’s always a big hit. This cake is excellent plain with a dusting of icing sugar. You can vary it by swirling in your favorite jam or preserves or even chopped chocolate, fifteen minutes into baking. Sliced fruit would work too. It’s a very flexible cake.
Preheat oven to 375 degrees (F).
In a stand mixer, cream yogurt and butter until smooth. Add eggs one by one beating well. Add vanilla and or almond flavoring if using.
Add sugar slowly, mixing well as you go.
Bake 45 minutes at 375 degrees (F).
Fifteen minutes into baking, swirl in chocolate, fruit or jam if using. Then continue to bake until tester comes out clean. Sometimes it takes longer! When cool, remove from pan and dust with sifted icing sugar. You could ice this cake if that’s how you roll.
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