Voila, yogurt cake, recipe courtesy of Clothilde at Chocolate & Zucchini. The only changes I made were to use buttermilk instead of yogurt (which I think made it even moister) and to drop the rest of the sour cherries that have been waiting in the freezer into the batter at the last minute. I also made it in a slightly smaller, higher, tin than Clothilde recommends, which also added to the moistness and to the cooking time.
I understand from The Amateur Gourmet and others that this recipe has been sweeping the blog world, and justifiably. It's delicious, simple, and comforting. And very good for breakfast.
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