Shelagh and I baked a Raspberry Yogurt Cake from Bon Appetit yesterday while Rory was napping. It came out really yummy and moist. The only things I did different from the recipe were
- I used vanilla lowfat yogurt instead of plain
- I didn't have a Bundt pan so instead I divided the batter and put 1/2 each into a 9 inch cake pan and a loaf pan. I found this site and this site on pan size conversions to make sure it would likely work. I wasn't sure about cooking time so instead of the 1 hour 10 minutes in the recipe, I started with 45 minutes. I think that was a little long, but it still came out moist.
Here it is...Pictures are not so great - I'm having a problem with my camera in the house lately.
1 comment:
That cake looks awesome. Thanks for sharing the conversion sites too! YUM!
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