I mentioned yesterday that for our Escape from Cancerland this week Nia & I baked a cake. I also said she largely made it on her own, which is true. The idea came from Pam Druckerman's Bringing Up Bebe; it is a French recipe for a yogurt cake that apparently most kids in France grow up baking. The clever part is that it takes two 6oz containers of plain yogurt, which the kids then use to measure many of the other ingredients. Since Nia can't read (yet), I took it one step further and transcribed the recipe into picture form so that she could decipher it herself (and she did sound out "sugar" and "flour," which was a first!).
Gateau au Yaourt (Yogurt Cake) adapted from Bringing Up Bebe
2 six-ounce containers of plain whole-milk yogurt (use the empty containers to measure the other ingredients)
1 or 2 containers of sugar (depending on how sweet you like it)
1 tsp. vanilla extract
Just under 1 container vegetable oil
4 containers of flour
1 1/2 tsp baking powder
1 to 2 containers of extra flavoring (chocolate chips, berries, etc.)
Creme fraiche or whip cream (optional)
Preheat oven to 375 degrees. Use vegetable oil to grease a 9-inch round cake pan or loaf pan.
Gently combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, mix the flour and baking powder. Add the dry ingredients to the wet ingredients; mix gently until just combined (don't over mix). Add your extra flavoring.
Bake for 35 minutes, then 5 minutes more if the cake doesn't pass the knife test. It should be almost crispy on the outside, but springy on the inside. The cake is delicious served with tea and a dollop of creme fraiche or whip cream.
Note: While the recipe calls for 4 containers of flour, the cake feels a bit heavier to me than the author intended; I believe it should be quite spongy. Next time I'm going to try 2 containers. ~AS