To make the weekends a little more special, I've been trying to bake. I recently found a cake recipe that uses a 6 oz. yogurt container as the main measure, making it easy for a child to prepare the batter. So this afternoon, I enlisted Elliott's help and we whipped up the easy French yogurt cake. After a perfect dinner of BLTs (perhaps the only thing that keeps me from becoming a full vegetarian) and an after-dinner walk downtown to watch the Prairie State Cycling Series, a thrilling professional criterion right in our own backyard, we ate the Elliott-made cake with fresh peaches and créme fraiche while watching the Olympics. Pretty special, I'd say.
Yogurt Cake a Child Can Make
From Bringing Up Bébé by Pamela Druckerman
2 6 oz. containers plain whole-milk yogurt (use container to measure other ingredients)
2 eggs
1 container sugar
1 t. vanilla
Little less than 1 container coconut oil (or other oil)
4 containers flour
1 1/2 t. baking powder
Mix together ingredients. Spoon into greased and floured 9-inch round pan or cast iron skillet. Bake at 375 for 35 minutes. Batter will be very thick; cake will be very delicious.
1 comment:
Thank you, Amy, for this neat recipe. My favorite part is how you reuse the yogurt containers for measuring. Less hassle than regular measuring cups.
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