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.
Wednesday, April 2, 2008
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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