Thursday, May 2, 2013

New Yogurt Cake!

Tomorrow, is my last day of practice teaching.  It has been a long hard ride, but the end of this year of Montessori training is in sight.  Today has been a good day.  We were able to get a special dispensation from the California DMV to have our car smogged when we return in July and Alex was able to get a YEAR extension for renewing his driver's licence.  I was worried that I would have to drive all the 3,000 miles home to Cali in July, but now I do not have to.  Happy Day!

Because tomorrow is my last day at this lovely school in Maryland I'm making my yogurt cake.  Though I made an extra one for Alex and I. For ours I made a few tweaks to the original recipe.  I'm calling this one the new and improved yogurt cake!


  • 1 cup plain Greek yogurt, room temperature
  • 1 cup sugar 
  • 1 large pinch of kosher salt
  • 1 teaspoon vanilla
  • 1/3 coconut oil, heated to liquefy 
  • 2 large cage free eggs, room temperature
  • 1 & 2/3 cups unbleached all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon baking soda 
  • 16 ounces of fresh strawberries, halved 
  • Preheat oven to 350 degrees Fahrenheit 
  • Butter and flour a round cake pan 
  • In a medium bowl combine flour, baking soda, and baking powder.
  • Set aside.
  • In a large bowl whisk together yogurt, sugar, salt, and vanilla until smooth.
  • Add oil in a steady stream whisking to combine
  • Add eggs one at a time, whisking after each to combine.
  • Add flour mixture to yogurt mixture 
  • Whisk lightly to combine.
  • Pour into cake pan 
  • Top with strawberries
  • Bake on center rack for 45 minutes, until golden and slightly risen 
  • 005
The first cake of the evening: with diced peaches and apricots.


Second cake of the evening: with strawberries

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