1 C all-purpose flour
1 C whole wheat flour
1/2 C sugar
1 1/2 t baking soda
2 eggs
1 1/4 C plain yogurt
1/4 C butter, melted
1 t vanilla
1/4 C half and half
2 C chopped strawberries (I used frozen)
1/2 C sliced almonds
Bake at 350F for 60 minutes or until done. I think because I used a little more yogurt than the original recipe called for (I wanted to finish my tub) and because I used frozen strawberries that released a lot of moisture, it took a long time to cook. Came out not at all sweet and extremely moist, a perfect breakfast bread, or so I was told. From what I tried of it I thought it was too moist, but that could easily be fixed by reducing the yogurt and using fresh strawberries. I changed the recipe quite a bit from the original which tells me it's the kind of recipe that is very flexible. Next time, if I wanted something sweeter, I might reduce the yogurt or eliminate the half and half and reduce the amount of strawberries slightly and swirl in some strawberry jam!
Vanilla cupcakes with dulce de leche frosting (adapted from Kittencal's recipe from recipezaar.com)
2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup oil or melted butter
3/4 cup milk
1 tablespoon vanilla
2 large eggs
I used dulce de leche from the can as the frosting, I thought it'd be too sweet but it actually was a perfect complement. I think the cake would've been lighter and more flavorful had it been made with butter but I used oil which made it slightly denser than I liked. They were very strong on the vanilla which I liked because I was aiming for vanilla cupcakes!
Lemon cake, from Ina Garten's recipe1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs (I used 4 large)
2 teaspoons grated lemon zest (2 lemons) - I think 2 lemons ends up yiedling more than 2 tsp of zest but I use it all anyway
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
For the syrup:
1/3 cup sugar
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice (I needed a lot more than 2 tblsp)
350F until done
This cake, which I actually made as muffins, is extremely lemony but I loved it! It's sweet and with the full fat yogurt you don't really need all of the sugar syrup - that actually makes the cake a little too moist. But the glaze is a delicious tangy topping. I'm not the biggest fan of lemon desserts but this one really hit the spot. Really for the lemon lovers out there it's perfect. I've made it before cutting the sugar in the cake in half and it still came out perfectly. I think this recipe is flawless as is if what you want is something sweet enough and super lemony.
Next up... cookies? brownies? apple cake maybe?
