My husband and my daughter are two peas in a pod. Yet I shouldn’t be surprised when they created this yogurt cake recipe.
They both love to tinker with art projects and organize. She’ll make a little cape for Twilight Sparkle, he’ll paint a chair. They’ll stop to switch gears, make a snack and then go back to their projects. Maybe they’ll write down their recipe for yogurt bread.
Most of the time, I’m busy with errands or prepping meals and although I enjoy solo trips to Target and find a few hours in the kitchen to be relaxing, I hoped my daughter would take interest in one of my few creative outlets.
Our creative interest Venn diagrams overlap on Love for Baked Goods and after a few kitchen successes — she loves baking just as much as art projects.
Here’s what worked for me:
Faux baking: In the beginning of her career, I set her up with a series of bowls filled with dried beans. Messes were manageable and she honestly enjoyed pouring ingredients back and fourth.
Mix-in assistant: She graduated from dried beans to adding in the critical, fun ingredients (vanilla, chocolate chips, nuts, berries).
Right-hand man (or lady): Baking isn’t magic and from her perspective, it appeared to be pretty easy. Add in chocolate, wait 20 minutes and enjoy! She had the patience (around four-and-a-half years old) to assist, or even manage each step.
We started out with one of my favorites, a yogurt cake recipe. It’s so easy, delicious and relatively forgiving.
YOGURT CAKE RECIPE
Recipe adapted from Bringing up Bebe*
- 2 six-ounce containers or plain whole-milk yogurt (the author specifically notes to not use reduced fat. I’m such a fan of reducing calories and upping healthier swaps in baking, but for this recipe, full fat just does the trick). Use the empty containers to measure the other ingredients.
- 2 eggs
- 1 1/2 containers sugar
- 1 tablespoon vanilla
- Just under 1 container vegetable oil
- 4 containers flour
- 1 1/2 teaspoon baking powder
- Mix ins (up to 2 containers, optional but really, much more fun)
- Frozen or fresh berries
- Chocolate chips
Kids can tackle steps three through five. It may get a bit messy, but it will be fun and the end product will be worth it!
- Preheat oven to 375 F.
- Spray a loaf pan or 9″ round cake pan with cooking spray.
- Combine yogurt, eggs, sugar, vanilla and oil in a large bowl.
- In a smaller bowl, mix the flour and baking powder.
- Add the dry ingredients to the wet ingredients; add in mix-ins until they are just combined (don’t overmix).
- Bake for 35 minutes and if it doesn’t pass the knife test – pop it in for a few more until the cake is crispy on the outside and springy on the inside.
- Let it cool in the pan for 10 minutes and then flip onto a cooling rack for a few more (until you finally say “It’s cool enough, let’s have cake!”)
- Slice and enjoy!
*I read this during my second pregnancy and highly recommend for several reasons. It’s more of a novel than a how-to guide about an America woman raising her kids in Paris. Although some things (obviously) don’t translate to the Midwest, I enjoyed the simplistic, smart and sensible topics and stories. It echoed a lot of my personal parenting style and gave me the confidence to continue on the same path with two kids. Worth the read!