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

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!

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.