April 8, 2011 § Leave a comment
As the all-too clichéd phrase goes, April showers bring May flowers. Despite trees birthing tiny buds on their branches, and despite bright green shoots that are slowly inching their way through the winter-sewn dirt along the sidewalks, it doesn’t feel like spring yet. It’s cold. And gloomy. The sky is grey and cloudless. The air is frigid and moist, and the rain is pounding against the windows. We’re in need of warmth. Of comfort food-warmth. Steaming, sweet, pound cake comfort-food warmth, to be exact.
A toasted slice of this yogurt vanilla cake, with a large pat of butter, and a warm cup of coffee, has transformed the day.
2 cups flour
1 1/2 cup sugar
1 cup thick plain yogurt (whole milk or Greek)
7 ounces unsalted butter
4 eggs, separated
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Pre-heat oven to 350 F.
- Beat sugar and butter until fully incorporated. Add lemon zest, yogurt, and vanilla extract, continuing to beat.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- In three parts, add dry mixture to wet, storing until smooth.
- Whisk egg whites until stiff. When peaks have formed, fold into mixture.
- Pour into a greased loaf pan. Sprinkle with sugar or sprinkles of your choice.
- Bake for 50 minutes, or until knife comes out of center almost clean.
Adapted from Italian Desserts!
April 4, 2011 § Leave a comment
Ladies and gentlemen. I repeat: ladies and geeeeentlemen! It is with the utmost pleasure, the utmost honor, and the utmost hunger, that I introduce to you a cake unlike any other. She is spongy. She is light. She is oh so smooth and buttery – but in truth, butterless. Her deliciously golden coat glistens and gleams in the sunlight. Her seductively soft smile is radiant, as if saying, “Cut a large slice and eat me with your morning coffee!” Ladies and gentlemen. I present to you the one, the ONLY… Yople! [otherwise known as Maple Yogurt Cake.]
[Adapted from Bon Appetit’s original recipe]
1/2 cup maple syrup, preferably grade B
3/4 cup yogurt
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon lemon zest
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil
- Preheat your oven to 350°F. Generously butter a metal loaf pan.
- Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest in a large bowl. Whisk to combine.
- In a separate bowl, mix together flour, baking powder, and salt. Add, a bit at a time, to wet ingredients and stir to incorporate.
- Add oil, and fold gradually until oil absorbs into the batter. Pour batter into your greased tin.
- Bake about 50 minutes, or until knife inserted into center comes out clean. Cool about 10 minutes before lightly cutting around the sides of your pan to loosen, and then flip! Flip again, so it’s right-side-up, and allow to cool completely, about two hours.