Last weekend we had so much fun baking these Quinoa Banana Cookies that on Saturday Piper and I baked again together. I think this will need to become a weekly routine in our house! I loved the book Bringing Up Bébé when I was pregnant (in fact I just started re-reading it) and have been especially eager to try the French recipes that are included throughout. This yogurt cake is apparently very popular with toddlers in France many of which make it themselves by age 3. The fun part about this cake is that you use a yogurt container for all of the measuring — Piper really enjoyed this! We had to practically double the baking time since we used a 8inch loaf pan vs. the recommended 9inch. We added chocolate chips but next time I think we’ll add blueberries! Scroll down for the recipe!
2 six ounce containers of plain whole-milk yogurt
2 containers sugar (or just one depending on how sweet you’d like your cake)
1 teaspoon vanilla
Just under 1 container of vegetable oil
4 containers flour
1 1/2 teaspoon baking powder
Creme fraîche (optional)
Preheat oven to 375 degrees.
Use vegetable oil to grease a 9-inch round cake or loaf pan.
Gently combine yogurt, eggs, sugar, vanilla and oil. In a separate bowl mix together flour and baking powder. Add the dry ingredients to the wet and mix gently until combined (do not over mix). You can add 2 containers of fresh or frozen berries, chocolate chips or any flavoring you’d like. Bake for 35 minutes or until a knife comes out clean. It should be almost crispy on the outside but springy inside. The cake is delicious with a dollop of créme fraîche.
Recipe from Bringing Up Bébé