Lime Yogurt Cake

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Lime Yogurt Cake
Source: Smitten Kitchen

So I had some limes, and some yogurt…and decided to make this cake. The cake was very moist and fairly similar to other citrus-juiced-based cakes. It didn’t really rise that much and was pretty dense, but I also baked it in a loaf pan and not a 9’’ round pan.

Makes about: 1 loaf
Prep time: 10 minutes
Bake time: 40 minutes

Ingredients
1 cup whole milk plain unsweetened yogurt
1/3 cup vegetable oil
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Directions
1. Preheat oven to 350F. Prepare 9’’ round pan or 9×5 loaf pan with parchment or greasing.
2. Whisk together yogurt, oil, eggs.
3. Mix in sugar and lime juice.
4. Mix in flour, baking powder, baking soda salt.
5. Pour into prepared pan.
6. Bake 40 minutes or until knife comes out clean in center.

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Blueberry Boy Bait

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Blueberry Boy Bait
Source: Smitten Kitchen

Makes about: 9×13” pan
Prep time: 10 minutes
Bake time: 45-50 minutes

This cake is very light, fluffy and moist, which was surprising for something with so much butter! I used almond milk instead of regular milk, which turned out fine. I’ve also substituted vegetable oil for the butter, which has also turned out equally delicious. I’ve also only used frozen blueberries with great success. It’s quick and easy cake to make, especially if you have frozen blueberries on hand!

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened (can also use vegetable oil)
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup milk (used almond milk)
1/2 cup blueberries, fresh or frozen (do not defrost frozen ones)+ 1tsp flour

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Directions
1. Preheat oven to 350F. Prepare 9×13’’ baking pan with parchment paper or by greasing.
2. Beat together butter and sugar.
3. Add eggs and milk.
4. Mix in flour.
5. Mix blueberries with 1tsp flour. Mix into batter.
6. Spread into prepared pan.
7. For topping: scatter blueberries over batter.
8. Sprinkle cinnamon and sugar over batter.
9. Bake 45-50 mins, until knife inserted into the center comes out clean.

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Jalapeño Cornbread

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Jalapeño Cornbread
Source: Mark Bittman via Smitten Kitchen

This cornbread recipe is easy to make and easily adaptable. The number of permutations is a little bewildering, but the basic recipe is quite simple and delicious. This cornbread is perfect with a bowl of chili.

Makes about: One 8×10 pan pan (original calls 8×8 pan)
Prep time: 10 minutes
Bake time: 20-30 minutes

Ingredients
2 tbsp olive oil (or other fat)
1 ¼ cups buttermilk, milk, yogurt, or milk with 1 tbsp vinegar (I used 1 ¼ cup soymilk with 1 tbsp lime juice)
1 egg
1 ½ cup medium grind cornmeal (I used ½ cup coarse grind cornmeal and 1 cup fine grind)
½ cup all-purpose flour
1 ½ tsp baking powder
1 tsp salt
1 tbsp sugar
added 2 jalapeños, minced
also shredded some parmesan on top after it was done.

Special equipment
8×8 pan or 8×10 pan

Directions
1. Preheat oven to 350F.
2. Use the olive oil to grease the pan.
3. Mix together buttermilk and egg.
4. Mix in cornmeal, flour, baking powder, salt, and sugar.
5. Mix in jalapenos.
6. Bake 20-30 minutes, or until a knife inserted in the center comes out clean.
7. Top with grated cheese if desired. Enjoy!

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