Monday, June 7, 2010

Week 6: Chocolate Yogurt Loaf Cake

We noticed some new people moved in around the corner about a month ago, so we went to meet them today. They moved here from San Francisco because this is closert to their jobs. It was a husband (we didnt meet him though) and wife and they have a 3 year old son but they only get him on the weekends.
I found today's recipe on bakingbites a while back ago and i've made it once before. This time though I used vanilla yogurt since I didn't have plain. You could also use Greek yogurt or sourcream. This is like a mix between cake and bread. It's really fluffy and doesn't need frosting at all (usually loaf cakes dont have frosting anyway). This would be great with some chocolate chips in it, but is also good without them. This cake may seem delecate at first but will firm up upon cooling.

Chocolate Yogurt Loaf Cake
1 1/2 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/3 c. butter, room temperature
1 1/4 c. sugar
1 large egg
1 large egg white
1/4 c. water
1/3 c. cocoa powder
2 t. vanilla ext.
1 c. plain yogurt (low or full fat)

Preheat oven to 350. Grease 9x5 inch loaf pan.
In a medium bow, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together the butter and sugar until the mixture is fluffy and resembles wet sand. Beat in egg and egg white. Mix in 1/3 of the flour mixture.
In a small bowl, whisk together the water, cocoa powder, vanilla, and yogurt until mixture is smooth. Add half of this mixture to the sugar mixture, followed by another 1/3 of the flour mixture. Stir in the remaining yogurt and remaining flour, stirring only until no flour streaks remain.
Pour batter into prepared pan and spread evenly. Bake for 55-50 minutes or until toothpick inserted comes out clean. Let cake cool in pan for 10 min. then carefully cut around edges to loosen cake from pan. Turn onto a wire rack to cool completely before serving. Serves 10. Follow TawnyAlexander on Twitter

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