Yield: one 9×5-inch loaf
Recipe: 148/200
“Back to Baking”, pp. 222
I am in the phase now where I am trying to be imaginative with the food I have in my fridge and pantry and make some good recipes so as to avoid waste. I had some leftover plain yogourt from when my fiancé visited me a few weeks ago, and since I’m not a fan of plain yogourt due to it’s sourness I was not eating it. I scoured through the cookbook to find a recipe that uses yogourt, and thus came upon this breakfast loaf. I had some reservations because of the raisins, as always, but was willing to try. I do like loaves because they’re so friendly to make. Combine all the ingredients, put in the loaf pan and just bake until ready! Easy peasy.
Ingredients:
- 6 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 3 eggs, at room temperature
- ⅔ cup plain yogurt
- 2 teaspoons finely grated orange zest
- 1 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- pinch ground cinnamon
- 1 cup peeled and diced fresh peaches, or one tin (14 oz) crushed pineapple, well-drained
- ½ cup raisins
- ⅓ cup sweetened, shredded coconut
This recipe was easy to follow and fun to make. I had exactly the right amount of yogourt left which felt somehow perfect. There should be a word for this feeling of perfection when you have exactly the right amount left of the product that you need, it’s unexplainable. I used crushed pineapples for the recipe, which I think worked out very well. The loaf came out looking perfectly golden but not as tall as I thought it would be. In any case, I cut myself a slice, tasted it and was not disappointed. It is very moist and tastes lovely. Not too sweet, with a hint of citrus from the orange and lovely textures. Very pleasant to eat and definitely makes for a good breakfast when in a rush or even a nice evening snack.
Directions:
- Preheat oven to 325°F. Grease a 9×5-inch loaf pan.
- Add the eggs to the butter mixture one at a time, blending well after each addition.
- Stir in the yogurt and orange zest.
- In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Add this to the butter mixture and mix well.
- Stir in the peaches or pineapples, raisins and coconut. Scrape the batter into the prepared pan.
- Bake for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool in the pan for 30 minutes, then tap it out of the pan to cool completely on a cooling rack.
Valerie
Valerie 