Since the French Yogurt cake got such amazing raves, I decided to give it another shot. I whisked the oil in beforehand with the eggs and sugar to skip the folding step at the end so that the cake would be more tender and less greasy. This time I just had to make the glaze because the sticky topping looked just too good! I used Greek Yogurt instead of 2%... anything higher can be pretty hard to find. I also reduced the baking powder to 1/2 tsp for 2/3rds of the recipe (3/4 tsp for a whole recipe) to get a tighter crumb. Instead of 2 mini loaves, I got 9 muffins. A muffin is actually pretty big when you consider that it's about 1/4th of a mini loaf. I don`t think I usually eat one fourth of a mini loaf as one serving (at least not when I'm making pound cake!). These were a little softer and not as coarse, but something still feels like it's missing and I think it's butter...haha. I brought the rest to school because I didn't think we could finish them. I was suprised when my friends told me they weren't as bad as I described they would be. I searched for some yogurt cakes made with butter and I saw this one at Canelle et Vanille that looked really good!
Thanks to Liliana of My Cookbook Addiction for choosing this recipe. The recipe can be found on her site and here. Don't forget to visit the TWD Blogroll!