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Juliet

baking

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This is my Yogurt Cake, made into loaf-form, with Fresh Strawberries on top!

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The only difference – this time I used a mixer…

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…brown sugar…

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…and added Dark Chocolate.

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Before her trip into the darkness – a layer of red jewels…

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…took a lot longer to bake – about 70 minutes. I covered her with foil for the last 10…

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…then cooled in the pan for 20 before flipping her out.

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As you can see, she still sunk in the middle. My cousin Rachel (a professional baker) said this may have to do with the leavening agent, or the fact that I peeked in every 10 minutes during the last half hour to poke a skewer in there…

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…still, she’s pretty, and I’m sure she’ll be just as tasty as the last time. I won’t know for a little while though, because she’s getting wrapped and frozen.

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Parting is such sweet sorrow.

  • http://joyosmanski.wordpress.com joyo

    oh my good lord that looks DELICIOUS!!!! if it didn’t feel like someone’s armpit here, i would totally fire up the oven.

  • http://cupcakemuffin.blogspot.com sara

    Ok, that cake looks amazing! I definitely need to try some. :)

  • http://saltedspoon.blogspot.com Redd H from Salted Spoon

    Oooh yummy! I made yoghurt cake a little while ago too, mostly inspired by the one you made a month back. I did it as a Pineapple Coconut Upside Down cake:

    http://saltedspoon.blogspot.com/2012/07/pina-colada-upside-down-yoghurt-cake.html

    This one looks freakin awesome! I love strawberry and chocolate anything!!

    • http://www.theactorsdiet.com Lynn @ The Actor’s Diet

      It’s gorgeous! I think i need to sift my flour.

  • http://purelytwins.com Purely Twins

    your yogurt bread is still on our list to make!! YUM

    • http://www.theactorsdiet.com Lynn @ The Actor’s Diet

      maybe you can figure out how to make it not sink!

  • Nuria Martín

    Oh, yes, my cakes also got sunk in the middle during a lot of time!! And yes, I think you and your cousin are completely rigth…. I have also investigated a lot and I have identified diferent causes for it:
    * Container too deep: in this case the upper part of the cake is not at the same temperature than the rest of the cake.
    * Low temperature of the oven or to open the oven during cooking: if the cake receives a hit of cold air (cold in comparison with inside temp), it also goes down.
    * To much oil, butter or fat: the cake is then to heavy and can not grow up. Also the topping can influence!
    * Not enough four or not sifted: the mixture is not able to “fly”
    I take special care about this 4 main elements and my cakes are really much better now!! Hope this could help!!
    I love the poetic name for this lovable cake!! :)

    • http://www.theactorsdiet.com Lynn @ The Actor’s Diet

      Thank you!

  • http://dishingupdelights.blogspot.com Esi

    I would like a slice of this, please…or maybe the whole thing. Looks so good!

  • http://enourishment.blogspot.com/ Marie@eNourishment

    This looks delish, haven’t tried adding strawberries to baked goods, but your recipe and pics make me want to now!
    P.S. my cornflake energy bites recipe is up now :)
    http://enourishment.blogspot.com/2012/07/cornflake-energy-bites.html