Back to Baking

Have you noticed that it's been a long time since I posted anything about my baking adventures?  I know, it's been sad for me too.  You see, it's been the hottest summer here in Chicago...multiple 90 degree days in a row and that does not make for good baking weather.  (It's also not so awesome for pregnancy)

However, we have finally struck gold in the weather department...mid-70's...perfect for baking.  You can just imagine how happy I was that I could finally open my windows again and get the oven roaring.  The husband also noted the weather change and inquired "It seems like a good day for baking, don't you think?"  Cute!  Of course!  So, off I went and I had the perfect recipe I wanted to try.

The recipe is actually from the May 2012 issue of Bon Appetit.  A little backstory...back in the earlier days of my pregnancy I couldn't stand the sight or smell of most foods.  That sort of put a major dent in reading all of my culinary-related magazine subscriptions.  So, I am a little behind...obviously, still stuck in May.  Anyway, this recipe intrigued me because it just looked so tasty.  Not sure that I agree with the creator's commentary about it being healthier than regular pound cake...but I suppose it is...a tiny bit.

The result?  The cake is yummy.  It's even better when topped with fresh, sliced strawberries.  I did make a few alterations (because you know I can't help myself), but you could follow the recipe as is.  This would also be yummy if made with orange zest or even lime zest.  It actually seems like the possibilities are endless. Plus, it's easy!  Go ahead, save that money you would've spent at Starbucks on their cakes, and make your own!  Bon Appetit!

French Yogurt Cake
from: Bon Appetit, May 2012

Ingredients:

Nonstick vegetable oil spray

1 1/2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 cup sugar (I used 3/4 cup sugar)

1 tablespoon finely grated lemon zest (I used about 1.5 tablespoons)

3/4 cup whole-milk Greek yogurt (I used 2% fat Greek yogurt)

1/2 cup vegetable oil (I used 6 tablespoons instead of the 8 in a 1/2 cup)

2 large eggs

1/2 teaspoon vanilla extract

Method:

Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. 

DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

http://www.bonappetit.com/recipes/2012/05/french-yogurt-cake