Fresh Raspberry Yogurt Cake

raspberryyogurtcake2

Raspberry Yogurt Cake – Dietitianmom.com

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’.

Ingredients
2 (6 oz) containers of whole or reduced fat plain yogurt
½ to ¾ cup of vegetable oil
2 eggs
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

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch cake or loaf pan.
  2. Gently combine the wet ingredients (yogurt, sugar eggs, vanilla and oil) into one bowl.
  3. Combine the flour and baking powder into a different bowl.
  4. Add the dry ingredients gradually into the wet ingredients, mixing gently until just combined
  5. Add in the frozen or fresh raspberries (or other fruit).
  6. 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!

 

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