The Newbie Cook
- 18,438 forkfuls since 16.Oct.10
Making everything for the first time
Who can resist a warm, fruity snack in the middle of winter? No one. Besides, I need to do something with the blueberries sitting in the fridge since I’ve been dreaming about them for the past two nights.
I didn’t want to bake a huge cake since my husband isn’t really an eater. (Tip for brides-to-be: grill your fiances about their eating habits because there is nothing more horrible than having a husband who eats less than you do.)
I got the recipe from Smitten Kitchen and tweaked a few things like adding a bit more zest and loads and loads of butter. This cake is so buttery that it’s useless to stress about calories. Just remember that everything is good in moderation and that we all need to spoil ourselves once in a while. 🙂
It’s also very easy to make and doesn’t take long to prep and bake. I usually like this with my afternoon coffee or tea but it’s also good for breakfast if you want to deviate from your usual muffin or pancakes. Hey, they do say that it’s healthier to eat most of your carbs in the morning for an early pop of energy plus you’ll have the whole day to burn it.
I had two tubs of strawberry yogurt that would go bad if I don’t eat it soon. Unfortunately, I left my bag of all-purpose flour in the other apartment and the only thing left is whole wheat flour, which isn’t nutritionally bad but whole wheat is not exactly known for its smooth, moist properties in cakes.
So I tried to look for a whole wheat yogurt cake recipe that I could work with. Luckily, there’s always Food.com. I changed a few things since I wanted to make it healthier and avoid butter altogether.
I’m a little scared of bundt pans. There’s always a possibility that, no matter how much you grease the insides, the pan would traitorously eat the top parts of the cake, leaving a hot mess on your plate that even powdered sugar could not hide. However, one of the reviews mentioned that the center of the cake tended to be a little wet so I was determined to use a bundt pan to avoid smooshy centers.
Thankfully, my bundt pan behaved. This is the third time I’ve used it and it has not failed me so far. Good bundt pan, yes you are. *pats*
As for the cake, my fears were unfounded. I was afraid that I would have a dry, unpalatable cake. Instead, it ended up being dense, moist, and yummy–you could really taste the yogurt and the whole wheat gave it texture that prevented it from being boring.
This is a cake that is best eaten as breakfast or a snack with coffee or tea. Plus the apartment smells heavenly. *inhales*
Note: If you don’t want the chocolate flavor, just follow the recipe as it is without the cocoa powder. I actually prefer it without the chocolate as it brings out the taste of the yogurt more.