MOIST YOGURT CAKE

No red food dye in this food here. Ah, but you were wondering about my article that I told you about. You can click here to read it. I had a lot of fun writing the article and learning so much from it.

Above is one of the most moist cakes you'll ever have grace your palette. It's wonderfully flavored and can be paired with almost anything. I did a raspberry glaze here. I doubled the recipe here and made two loaves, one for us and one for the freezer for company. I like to do this, I call it my fast food. I also like to do this when I am baking bread or crackers or something like that, particularly if it has a lot of little ingredients. Like a half of a cup of this and this and this and that. What I do is dole out the dry ingredients twice, once in a container and the other in the bowl for that day. I store the container one until I am ready to make the recipe again. Those are my prepackaged mixes. It makes it easy when I only have to add eggs and oil or something like that.

INCREDIBLY MOIST RASPBERRY YOGURT CAKE

1 1/2 cups flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3 eggs
1 cup plain yogurt
1/2 cup corn oil or canola oil
1 teaspoon vanilla
zest of 1 lemon

topping:
1/2 cup raspberry jam
1/4 cup plain yogurt


(Do not bake in a glass loaf pan.) Spray a 9 1/2 by 5 1/2 inch loaf pan with nonstick cooking spray. Preheat the oven to 350F.

Whisk together: oil, yogurt, zest, vanilla, eggs and sugar. In a seperate large bowl combine dry ingredients. Pour the wet ingredients into the dry and stir just enough to combine completely.

Bake in preheated oven for about 50 minutes. In a small saucepan melt jam. Remove from heat and stir in yogurt. Remove cake from the oven and let cool five minutes. Remove from pan and pour jam yogurt mixture over cake.