Making yogurt cake? Fun. Making nothing but yogurt cake? Not fun. So, in the interest of variety, I have made... Yogurt cake. But this time, its yogurt PANcake! I just adapted a normal pancake recipe I found somewhere or other (I forget, fogive me!)
You see, I was thinking about buttermilk pancakes after reading a post about them on a food blog earlier. I've never had a homemade buttermilk pancake, and if I've had one at a restaurant it doesn't matter, as I have never had a restaurant pancake I liked. But they're supposed to be really good, right? With buttermilk? I don't have buttermilk. I don't even have milk. But I do have yogurt. Suddenly, I wanted to eat pancakes. Pancakes with yogurt in them. This is new for me-I've never been a huge fan of pancakes, except the ones my parents sometimes make, most notably my step-dad's amazing cornmeal pancakes. Since living on my own (a few years now) I haven't made pancakes once. I have a feeling that its going to be very different from this point on.
I didn't take pictures, I'm sorry. But I'm thinking I'll be making these again, and next time there WILL be photographs.
I've got to say this was a nice change from ham sandwiches.
Yogurt Pancakes
1 1/4 cups all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/2 cup plain yogurt
1 egg
3 tbsp butter, melted
Mix dry ingredients together, then mix in remaining one at a time. Fry on medium heat in a greased pan until golden brown, then flip, brown the other side. You know how to cook pancakes, right?
These pancakes turned out really nice. Very tangy. I think they'd be really good with fruit in them, or with a flavoured yogurt. If you want less tang, though, or a thinner batter, just replace some of the yogurt with milk. However much you want. In fact, if you aren't sure about super tangy pancakes, I would reccomend that. Me? I love the tang.
Tuesday, April 8, 2008
Saturday, April 5, 2008
Yogurt Cake with Cheese, Take Two... Without Yogurt
Yes, a yogurt cake without yogurt! And its savoury too, so there is also the question of whether it can be called a cake. Un-yogurt non-cake...
This one is tasty! I like it a lot better than the first cheese attempt.
Un-Yogurt Cake with Cheese:
1/2 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup cream cheese
1/4 cup sour cream
1 tsp honey
3 large eggs
1 1/2 cups all purpose flour (I used Nutri)
seasonings to taste (curry, chili, salt, pepper, onion and/or garlic powder...)
2 tsps baking powder
1/4 cup vegetable oil
cheddar cheese to taste
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together soft cheeses and sour cream, then whisk in eggs. Add flour, baking powder, and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly, then mix in cheddar cheese and pour into pan. Sprinkle with more cheese. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: Just a matter of flavour. I'd like to use smoked cheddar and parmesan perhaps, but first I have to buy them.
Adding the eggs
Dry ingredients
Mixie mixie
After adding the oil it looks exactly the same
Me remembering finally to put some seasonings in
Cheese
Mix
Baked
This one is tasty! I like it a lot better than the first cheese attempt.
Un-Yogurt Cake with Cheese:
1/2 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup cream cheese
1/4 cup sour cream
1 tsp honey
3 large eggs
1 1/2 cups all purpose flour (I used Nutri)
seasonings to taste (curry, chili, salt, pepper, onion and/or garlic powder...)
2 tsps baking powder
1/4 cup vegetable oil
cheddar cheese to taste
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together soft cheeses and sour cream, then whisk in eggs. Add flour, baking powder, and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly, then mix in cheddar cheese and pour into pan. Sprinkle with more cheese. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: Just a matter of flavour. I'd like to use smoked cheddar and parmesan perhaps, but first I have to buy them.
Adding the eggs
Dry ingredients
Mixie mixie
After adding the oil it looks exactly the same
Me remembering finally to put some seasonings in
Cheese
Mix
Baked
Friday, April 4, 2008
Yogurt Cake Ideas
Ok, here is where I take suggestions as to new variations to try. Leave a comment if you have an idea! Or, if you've just been hankering for one you've tried already and think I ought to know how good it was, you can mention that too.
Wednesday, April 2, 2008
Yogurt Cake with Banana
This actually turned out lighter than banana bread. I used Robin Hood "Nutri" flour which is white with bran added back in, in place of half the all-purpose flour. My bananas weren't ripe enough (you want then to be really ripe), but I won't have another chance to bake for a little while so I went ahead anyways. Still turned out pretty good although I got banana chunks rather than banana mush.
Yogurt Cake with Banana:
2 ripe bananas
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
cardamon to taste
2 tsps baking powder
1/4 cup vegetable oil
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, squish banana with your whisk, then whisk together with yogurt and sugar, then whisk in eggs. Add flour, baking powder, and cardamon, mixing just until fully incorporated. Add the oil and mix thoroughly, then pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: 1 cup nutri, 1/2 cup oatmeal.
Pictures!
Banana, yogurt and sugar: Stop! If you taste it now, you will wonder why you have to add anything else! But if you take this to the couch and eat it with a spoon or possibly by sticking your face in the bowl, what will you do tomorrow when you don't have banana cake? Quickly add the eggs before you lose control.
Adding the eggs:
Dry ingredients:
Mixed:
Adding the oil:
Mixed:
Baked!
Yogurt Cake with Banana:
2 ripe bananas
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
cardamon to taste
2 tsps baking powder
1/4 cup vegetable oil
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, squish banana with your whisk, then whisk together with yogurt and sugar, then whisk in eggs. Add flour, baking powder, and cardamon, mixing just until fully incorporated. Add the oil and mix thoroughly, then pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: 1 cup nutri, 1/2 cup oatmeal.
Pictures!
Banana, yogurt and sugar: Stop! If you taste it now, you will wonder why you have to add anything else! But if you take this to the couch and eat it with a spoon or possibly by sticking your face in the bowl, what will you do tomorrow when you don't have banana cake? Quickly add the eggs before you lose control.
Adding the eggs:
Dry ingredients:
Mixed:
Adding the oil:
Mixed:
Baked!
Peanut Butter Yogurt Cake with Chocolate Chunks
This one is a request. If you like, you might try using Nutella or any other nut butter you enjoy. If you use Nutella you'd probably omitt the cocoa. I've mentioned before that I like to use chopped up dark chocolate bars and cacao nibs instead of chocolate chips.
Peanut Butter Yogurt Cake with Chocolate Chunks:
1 cup or more peanut butter
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
1 tbsp cocoa
1 tsp salt
2 tsps baking powder
1/4 cup vegetable oil
chocolate chunks to taste
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together peanut butter, yogurt and sugar, then whisk in eggs. Add flour, cocoa, salt, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate and cacao nibs. Pour into pan. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Adding the eggs:
Dry ingredients:
After mixing in the oil:
Adding chocolate:
Baked!
Peanut Butter Yogurt Cake with Chocolate Chunks:
1 cup or more peanut butter
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
1 tbsp cocoa
1 tsp salt
2 tsps baking powder
1/4 cup vegetable oil
chocolate chunks to taste
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together peanut butter, yogurt and sugar, then whisk in eggs. Add flour, cocoa, salt, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate and cacao nibs. Pour into pan. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Adding the eggs:
Dry ingredients:
After mixing in the oil:
Adding chocolate:
Baked!
Chocolate Yogurt Cake
Mmmm chocolatey goodness. I have yet to force this on my poor test subjects, but its coming. Oh, its coming. This is also the first cake after deciding to blog about it, so there is suddenly a whole whack of photos.
Chocolate Yogurt Cake:
1 tsp vanilla extract
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
3 tbsp cocoa (be generous)
2 tsps baking powder
spices to taste (chili, cinnamon, cardamon, nutmeg, allspice, cloves...)
1/4 cup vegetable oil
chocolate to taste, melted (I used 225g)
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together vanilla, yogurt and sugar, then whisk in eggs. Add flour, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate, and then the cacao nibs. Pour into pan. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
For me the chili is really important here. I like my chocolate spicey. Next time I might use more chocolate, maybe twice as much. They're plenty chocolatey as is, but I want to push the limits. At first I only used one tablespoon of cocoa (silly me) and on tasting it later I added more. And more chili too. I was actually fairly conservative with the spices since I'm not baking just for myself, but if the guinea pigs like it then next time I'll go all out.
After adding the oil:
Adding the chocolate:
Cacao nibs:
In the tin:
After cooling the batter firmed up a bit but was still easy to spoon:
After baking:
Yum!
Chocolate Yogurt Cake:
1 tsp vanilla extract
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
3 tbsp cocoa (be generous)
2 tsps baking powder
spices to taste (chili, cinnamon, cardamon, nutmeg, allspice, cloves...)
1/4 cup vegetable oil
chocolate to taste, melted (I used 225g)
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together vanilla, yogurt and sugar, then whisk in eggs. Add flour, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate, and then the cacao nibs. Pour into pan. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
For me the chili is really important here. I like my chocolate spicey. Next time I might use more chocolate, maybe twice as much. They're plenty chocolatey as is, but I want to push the limits. At first I only used one tablespoon of cocoa (silly me) and on tasting it later I added more. And more chili too. I was actually fairly conservative with the spices since I'm not baking just for myself, but if the guinea pigs like it then next time I'll go all out.
After adding the oil:
Adding the chocolate:
Cacao nibs:
In the tin:
After cooling the batter firmed up a bit but was still easy to spoon:
After baking:
Yum!
Yogurt Cake with Bacon
Bacon! Yes! This one was a smashing success. Another savoury version.
I made double this recipe, and had about a 250g hunk of side bacon. With the fat mainly trimmed more like 200g. I'd say don't use less than that, maybe use more. I sprinkled it with hemp seeds which were nice but sesame would do just as well. Maybe toast them first.
Yogurt Cake with Bacon:
3/4 cup plain yogurt
2 tbsp sugar (still using dark brown sugar)
3 large eggs
1 1/4 cups all purpose flour
1/4 cup cornmeal
2 tsps baking powder
seasonings to taste (onion and garlic powders, salt, chili, curry, pepper, whatever you like)
1/4 cup vegetable oil
1/4 green pepper, chopped
1/4 red pepper, chopped
1/2 or 1 green onion, chopped
a hunk of bacon, trimmed and cubed (100g-200g)
hemp or sesame seeds
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together yogurt and sugar, then whisk in eggs. Add flour, cornmeal, baking powder and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly, then add the peppers and onion. Fry the bacon a bit to brown it slightly and reduce some of the fat, then add it too and pour batter into pan. Toast seeds (or not) and sprinkle. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: I wonder what would happen if I used cottage cheese or something instead of yogurt.
Pictures!
I made double this recipe, and had about a 250g hunk of side bacon. With the fat mainly trimmed more like 200g. I'd say don't use less than that, maybe use more. I sprinkled it with hemp seeds which were nice but sesame would do just as well. Maybe toast them first.
Yogurt Cake with Bacon:
3/4 cup plain yogurt
2 tbsp sugar (still using dark brown sugar)
3 large eggs
1 1/4 cups all purpose flour
1/4 cup cornmeal
2 tsps baking powder
seasonings to taste (onion and garlic powders, salt, chili, curry, pepper, whatever you like)
1/4 cup vegetable oil
1/4 green pepper, chopped
1/4 red pepper, chopped
1/2 or 1 green onion, chopped
a hunk of bacon, trimmed and cubed (100g-200g)
hemp or sesame seeds
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together yogurt and sugar, then whisk in eggs. Add flour, cornmeal, baking powder and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly, then add the peppers and onion. Fry the bacon a bit to brown it slightly and reduce some of the fat, then add it too and pour batter into pan. Toast seeds (or not) and sprinkle. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: I wonder what would happen if I used cottage cheese or something instead of yogurt.
Pictures!
Yogurt Cake with Apple and Oats
This one is a bit more substantial, the kind of thing that might be part of a breakfast. The apple makes it nice and moist.
Yogurt Cake with Apple and Oats:
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 cup all purpose flour
1/2 cup quick oats
2 tsps baking powder
spices to taste (cinnamon, cardamon, nutmeg, allspice, cloves...)
1/4 cup vegetable oil
one large apple, peeled and grated
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together yogurt and sugar, then whisk in eggs. Add flour, oats, baking powder and spices, mixing just until fully incorporated. Add the oil and mix thoroughly, then add the apple and pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
When I made this I threw together a crumble of butter, sugar and oats to put on top, and that was good but a little sweet for me. A lot of it fell off after baking, so if you do that, maybe just put a thin layer on. I'm afraid I have no idea of the quantities I used.
Yogurt Cake with Apple and Oats:
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 cup all purpose flour
1/2 cup quick oats
2 tsps baking powder
spices to taste (cinnamon, cardamon, nutmeg, allspice, cloves...)
1/4 cup vegetable oil
one large apple, peeled and grated
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together yogurt and sugar, then whisk in eggs. Add flour, oats, baking powder and spices, mixing just until fully incorporated. Add the oil and mix thoroughly, then add the apple and pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
When I made this I threw together a crumble of butter, sugar and oats to put on top, and that was good but a little sweet for me. A lot of it fell off after baking, so if you do that, maybe just put a thin layer on. I'm afraid I have no idea of the quantities I used.
Yogurt Cake with Cheese
UPDATE: I was not actually super pleased with this one, although it was ok, so I tried again with much better success.
Ok, I know it doesn't make sense, but this is a savoury cake! What do I call it if it isn't sweet? I'm still basing it off the same cake recipe, so I'm going to keep calling it a cake.
I used sharp cheddar cheese, and I just used as much as I had, which was more than a cup, but not two.
Yogurt Cake with Cheese:
3/4 cup plain yogurt
1 tbsp sugar
3 large eggs
1 1/4 cups all purpose flour
1/4 cup cornmeal
2 tsps baking powder
seasonings to taste (onion and garlic powders, salt, chili, curry, pepper, whatever you like)
1/4 cup vegetable oil
cheese to taste (1-2 cups maybe), grated
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together yogurt and sugar, then whisk in eggs. Add flour, cornmeal, baking powder and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly. Set aside some of the cheese for sprinkling on top, and add the rest. Then pour into pan. Sprinkle with cheese. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
When I did this one I used a full half cup of corn meal, and that was a bit much. I've reduced it in the recipe here.
Next time: Add some more tasty things, like ham and chives, perhaps. Try a different cheese, like smoked cheddar, or put parmesan on top.
Ok, I know it doesn't make sense, but this is a savoury cake! What do I call it if it isn't sweet? I'm still basing it off the same cake recipe, so I'm going to keep calling it a cake.
I used sharp cheddar cheese, and I just used as much as I had, which was more than a cup, but not two.
Yogurt Cake with Cheese:
3/4 cup plain yogurt
1 tbsp sugar
3 large eggs
1 1/4 cups all purpose flour
1/4 cup cornmeal
2 tsps baking powder
seasonings to taste (onion and garlic powders, salt, chili, curry, pepper, whatever you like)
1/4 cup vegetable oil
cheese to taste (1-2 cups maybe), grated
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together yogurt and sugar, then whisk in eggs. Add flour, cornmeal, baking powder and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly. Set aside some of the cheese for sprinkling on top, and add the rest. Then pour into pan. Sprinkle with cheese. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
When I did this one I used a full half cup of corn meal, and that was a bit much. I've reduced it in the recipe here.
Next time: Add some more tasty things, like ham and chives, perhaps. Try a different cheese, like smoked cheddar, or put parmesan on top.
Yogurt Cake with Chocolate Chunks
This one was also popular. I like to buy a great big dark chocolate bar and chop it up rather than using chocolate chips, and I find that the cacao nibs really add a lovely crunch and a delicious flavour. You can find them at most any organic grocer or probably health food stores? I used raw sugar for this one, I think.
Yogurt Cake with Chocolate Chunks:
1 tsp vanilla extract
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
2 tsps baking powder
1/4 cup vegetable oil
chocolate chips or chunks to taste (I used something more than a cup)
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together vanilla, yogurt and sugar, then whisk in eggs. Add flour, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate and cacao nibs. Pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Yogurt Cake with Chocolate Chunks:
1 tsp vanilla extract
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
2 tsps baking powder
1/4 cup vegetable oil
chocolate chips or chunks to taste (I used something more than a cup)
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together vanilla, yogurt and sugar, then whisk in eggs. Add flour, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate and cacao nibs. Pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Yogurt Cake with Spice
This one was a hit. Instead of citrus peel, I flavoured the cake with some warm spices. For this one I used dark brown sugar.
Yogurt Cake with Spice:
1 tsp vanilla extract
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
2 tsps baking powder
sweet spices to taste (cinnamon, cardamon, cloves, nutmeg, allspice, ginger...)
1/4 cup vegetable oil
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together vanilla, yogurt and sugar, then whisk in eggs. Add flour, baking powder, and spices, mixing just until fully incorporated. Add the oil and mix thoroughly, then pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
There are pictures for this one too.
Yogurt Cake with Spice:
1 tsp vanilla extract
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
2 tsps baking powder
sweet spices to taste (cinnamon, cardamon, cloves, nutmeg, allspice, ginger...)
1/4 cup vegetable oil
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together vanilla, yogurt and sugar, then whisk in eggs. Add flour, baking powder, and spices, mixing just until fully incorporated. Add the oil and mix thoroughly, then pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
There are pictures for this one too.
Yogurt Cake with Lemon
This cake is EXACTLY the same as the one with orange in the previous post, except I used a couple of lemons for the peel, and I used white sugar.
But I have pictures for this one! Behold my utterly lame attempt at making it look pretty:
But I have pictures for this one! Behold my utterly lame attempt at making it look pretty:
Yogurt Cake with Orange, Take 2
The first thing I noticed about the recipe was that the glaze wasn't really working for me. It didn't sink into the cake enough. The second time I made the recipe I served the glaze as a sauce to dip the tiny cakes in, and that worked alright but the cakes were fine without it. Since then I haven't bothered making the glaze. Also I like to use brown or raw sugar.
I'm a lazy person so I really like how simple and easy this cake is. Its all made in one bowl, and you can get away with using only a 1/4 cup measuring cup and a teaspoon for the whole thing. I also don't see the point in switching away from the whisk, I just keep using it to stir the batter. Minimal dishes! I can really get behind that.
So then my recipe looks something like this:
Yogurt Cake with Orange:
finely grated peel from 1 orange
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
2 tsps baking powder
1/4 cup vegetable oil
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together peel, yogurt and sugar, then whisk in eggs. Add flour and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Its a dense cake, not super moist, good with coffee or tea.
I'm a lazy person so I really like how simple and easy this cake is. Its all made in one bowl, and you can get away with using only a 1/4 cup measuring cup and a teaspoon for the whole thing. I also don't see the point in switching away from the whisk, I just keep using it to stir the batter. Minimal dishes! I can really get behind that.
So then my recipe looks something like this:
Yogurt Cake with Orange:
finely grated peel from 1 orange
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
2 tsps baking powder
1/4 cup vegetable oil
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together peel, yogurt and sugar, then whisk in eggs. Add flour and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Its a dense cake, not super moist, good with coffee or tea.
Starting Off - Yogurt Cake with Orange
I'm a total rank amateur and I'm going to bake this cake ten thousand times.
To begin with we have this recipe from Cookworm, for Yogurt Cake with Orange.
You can find the original post here.
The cake is dense and not too moist. The first time I made this recipe the only difference was that I omitted the sesame seeds, and I baked it in a mini cupcake tin. Since then I've altered it more and more, and I'm going to document my experiments here. Thanks to Ted, for the blog name and the idea.
To begin with we have this recipe from Cookworm, for Yogurt Cake with Orange.
3/4 cup plain yogurt
3/4 cup sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
finely grated peel from 1 orange
3 large eggs
1/4 cup vegetable oil
2 teaspoons lightly toasted sesame seeds
Glaze
1/4 cup orange juice
1/2 cup sugar
Preheat the oven to 350F.
Butter a 9-inch round cake pan or mist with baking spray. In a large bowl, whisk together the yogurt, sugar and orange peel, then whisk in the eggs. Add the flour and baking powder, mixing just until fully incorporated. Add the vegetable oil and mix thoroughly, then pour into the prepared pan. Sprinkle the top with the sesame seeds.
Bake at 350º for 30-35 minutes or until lightly golden and tester comes out clean. As cake is cooling, prepare the glaze.
Heat sugar and orange juice in a saucepan until simmering, simmer for 10-15 minutes or until slightly reduced. Poke tiny holes in cake with a skewer or toothpick and pour warm glaze over cake - it will sink in and be more like a syrup.
You can find the original post here.
The cake is dense and not too moist. The first time I made this recipe the only difference was that I omitted the sesame seeds, and I baked it in a mini cupcake tin. Since then I've altered it more and more, and I'm going to document my experiments here. Thanks to Ted, for the blog name and the idea.
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