This was a recipe that I obtained from the book “Bringing Up Bébé” by Pamela Druckerman, in which I jazzed up with some fresh raspberries. I had recently read this book during the spring, and was highly entertained by its witty and informative content. It certainly caused me to ponder many cultural norms and child-raising habits often observed in the United States!
This recipe below was so easy that I was able to make it with my nearly 4 year old this past week. It was her first time in the kitchen and she loved it! The key is to obtain at least one 6 oz plain yogurt container (or equivalent container) which your child can then use as a ‘measuring cup’.
2 (6 oz) containers of whole or reduced fat plain yogurt
½ to ¾ cup of vegetable oil
1 teaspoon vanilla
4 containers of all-purpose flour
1 ½ teaspoon of baking powder
1 cup fresh (or frozen but thawed out and drained) raspberries
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch cake or loaf pan.
- Gently combine the wet ingredients (yogurt, sugar eggs, vanilla and oil) into one bowl.
- Combine the flour and baking powder into a different bowl.
- Add the dry ingredients gradually into the wet ingredients, mixing gently until just combined
- Add in the frozen or fresh raspberries (or other fruit).
- Bake 35 minutes to an hour, until a knife inserted comes out clean. Let cool then serve!
Although the original recipe called for using whole milk yogurt, I found that the reduced fat yogurt I used worked fine as an alternative. Also while combining the dry into the wet ingredients the mixture became quite thick and difficult to stir. But using a wooden spoon, and consistent mixing, the mixture ended up softening down and became more malleable. I used olive oil as the oil in the recipe which worked but you could discern the olive oil taste. Hence, you may want to use a different vegetable oil like sunflower oil or canola oil in this recipe instead. I also found that using about 1/2 to 2/3 a cup of oil was adequate. The first time I made this recipe, I became concerned that the batter was too thick so added a little bit more oil (about 3/4 cup). However, it ended up taking a long time for the batter to cook through. So do not worry if the batter appears too thick. If you end up with the same problem as I did, you can cover the top of the loaf pan with some aluminum foil halfway through the baking process, to prevent the top from becoming overly brown and hard. Enjoy!