January 28, 2013

Gateau au yoaurt (Yogurt Cake): Baking with a Toddler

I've raved in the past about what a great book "Bringing up Bebe" is and I've also mentioned Claire and I baking the yogurt cake. Today I want to share that recipe with you.

It is an easy toddler recipe because you use a yogurt container to measure almost all ingredients. At this stage- I fill the container and let Claire dump. She loves it! I also let her stir, and then I let her "stir".. (see below).

Inevitably a bowl ends up on the head. Thankfully always before ingredients are put in.

Then, after her nap we have a snack which is a piece of the cake (hopefully teaching some patience since we bake in the morning).

I actually keep this recipe on our fridge and we try to make it once a week as a mommy-daughter activity. I hope it becomes a special memory for Claire and is the start to many years of baking.

gateau au yaourt 
(Yogurt Cake)

2 six-ounce containers of plain whole-milk yogurt (use the empty containers to measure the other ingredient)
2 eggs
2 containers sugar (or one depending on your preference)
1 teaspoon vanilla
Just under one container vegetable oil
4 containers flour
 1 1/2 teaspoons baking powder
Creme Fraiche (optional) We use whip cream, yogurt or pudding if desired)

Preheat oven to 375 F

Use vegetable oil to grease a 9-inch cake pan or a loaf pan.
*Note: our cake never got done in the center at all following this recommendation. So we have now split the recipe between two cake pans or loaf pans and it gets done beautifully.

Gently combine the yogurt, eggs, sugar, vanilla and oil.  In a separate bowl, mix the flour and baking powder. Add the dry ingredients to the wet ingredients; mix gently until ingredients are just combined (don't overmix).  You can add two containers frozen berries (we love blueberries), a container of chocolate chips (very good), or any flavoring you like. Bake for 35 minutes, then five minutes more if the cake doesn't pass the knife test.  It should be almost crispy on the outside, but springy on the inside. Let cool. The cake is delicious served with tea and a dollop of creme fraiche.

(Taken from "Bringing up Bebe".)

It's a hit!
Bon apetit!

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