One day last week, The Baker brought a book down, laid it on my desk and said "I think you should read this one". The title was Bringing Up Bebe. He saw my confusion. After all, our boys are grown. He explained that it was a good book even if someone did not have, or ever plan to have, children. A book that explained how the French raise their children. Well, I wasn't convinced to sit aside my current reads and the book was due back to the library in a few days. Yesterday, he said he needed oven time (I had planned to bake cookies) to bake a yogurt cake. "A new recipe" I asked? "Yes!"
Here it is, cooling. The Baker has learned to call me for a photo of his creations just in case....! It was delicious so he handed me a copy of the recipe. "It's from Bringing Up Bebe." Hmm, maybe I should read the book. I then Googled the recipe and found several blogs that have used it. I also found that they all had baked it with small children--one three-year old had done it almost single handedly. So, here it is from "The Baker" (who did it single handedly as well) with a few measurement adjustments and just a tiny bit of tweaking in the instructions.
Yogurt Cake from Bringing Up Bebe by Pamela Druckerman and The Baker
2 six-ounce containers plain whole-milk yogurt at room temperature
2 eggs at room temperature, lightly beaten
1 cup sugar
1 tsp vanilla
3/4 cup vegetable oil
3 cups flour, sifted
1 1/2 tsp baking powder
1 1/2 cups of frozen berries (if you like). The Baker used mixed berries.
Preheat the oven to 375
1. Grease a 9 inch round cake pan.
2. Combine the yogurt with the eggs, sugar, vanilla and oil.
3. Add the dry ingredients to the wet ingredients and stir until the ingredients are just combined. Do not overmix.
4. Stir in the frozen berries if using.
5. Spoon the batter into the prepared pan and smooth out. It is a stiff batter.
6. Bake for 35 minutes and test with a toothpick. It may need additional baking time but watch closely. It should be slightly crispy on the outside but spring back when lightly pressed on.
7. Cool on a wire rack and turn out onto a cake plate until completely cooled.