Wednesday, September 4, 2013
Caution! The Perils of Baking Post-Partum...
stellacarolyn and then, with a heavy heart, I mixed together that carefully layered streusel with the oil and undid all my planning and ended up with an entirely different cake than what I'd wanted. Still tasty mind you, but not at all what I'd intended. I think it will be far superior if you do as I say and not as I do. Which is probably easier if you haven't recently had a baby and subsequently lost most of your brain function.
YOGURT CAKE WITH CHOCOLATE STREUSEL
2/3 C plain greek yogurt
1 C sugar
2 t vanilla
1/2 C vegetable oil
2 C flour
pinch of salt
1 t baking soda
1/4 C packed brown sugar
1/2 C chopped walnuts
3/4 C chopped chocolate chips
2 t cocoa powder
2 T butter
Preheat your oven to 350 F and grease a 9" cake pan.
Mix together the greek yogurt, sugar, eggs, vanilla and vegetable oil. You could do this in a stand mixer or with a hand mixer, or do it by hand. In a separate bowl, mix together the flour, salt and baking soda. Combine the wet with the dry and stir together well.
Make your streusel. The butter should be a bit softened when you work. Add all the ingredients listed under "for streusel" to a small bowl. Use your fingers to smush it all together so it's in crumbly delicious bits.
Pour half the cake batter in your cake pan. Sprinkle the streusel evenly over the whole top of the batter. Use all of it. Then carefully distribute the other half of the cake batter over top of the streusel in a single layer.
Bake for 35-45 minutes or until a knife inserted in the center comes out without any sticky bits on it. Allow to cool for 10-15 minutes before removing from the pan.
In all honesty I have no idea how this would taste. I'm betting good. But since I forgot the oil, I scooped all of my carefully layered cake batter back into a bowl, mixed in the oil and then plopped it all unceremoniously back into the cake pan and shoved it into the oven spilling a bit on the way.