2 six-ounce containers of plain whole-milk yogurt
2 containers sugar
1 teaspoon vanilla
Just under 1 container of vegetable oil
4 containers flour
1 ½ teaspoons baking powder
Crème fraîche (optional)*
Preheat the oven to 375˚F
Use vegetable oil to grease a 9-inch round cake pan or a loaf pan.
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 of frozen berries, a container of chocolate chips, 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 it cool. The cake is delicious served with tea and a dollop of crème fraîche.*
** Another option is to top with slivered almonds (before baking) or powdered sugar (before serving) for a more glamorous result. Perhaps the mommies are coming over for a playdate and you don’t want them to know your son did the baking?
*** If you wish to lower the sugar intake you can cut the 2 cups the recipe calls for in half easily without hurting the end result – it just won’t be as sweet, which isn’t a problem if you’re adding berries or chocolate.