Tuesday, March 17, 2009
TWD: French Yogurt Cake with Marmalade Glaze
Wow, is it Tuesday already? How did that happen?
Well, it is and it did, and that means it's time for Tuesdays with Dorie already. This week, Liliana of My Cookbook Addiction chose the French Yogurt Cake with Marmalade Glaze for the TWD bakers to make, bake, and share with the blogging world.
Since I'm still in over-achiever mode (not sure how long that will last before I burn out with a loud "pffft") I also made a recipe from before I joined the TWD group. I made the Perfection Pound Cake, chosen by Laurie of quirky cupcake. (In the picture above, the pound cake is the one on the left.)
I found some adorable little aluminum foil loaf pans at the store, perfect for cutting the recipe down. I think I quartered one recipe and thirded (is that a word?) the other. Basically, I reduced both so each recipe used one egg.
I think I had too much batter in the yogurt cake pan. It ran over during baking a little. I'm guessing that is why the top fell. I thought the difference in cake batters between the two cakes was interesting. The pound cake batter was very thick.
The yogurt cake had a coarser crumb, but was moister than the pound cake. I also thought it was chewier somehow than the pound cake, in a good way.
We were supposed to use a marmalade glaze for our yogurt cake, but I don't care for marmalade, so I used a store-bought lemon curd instead. In addition, I didn't have any lemon zest, so I added almond extract for a slightly different flavor profile.
The verdict? Between my family and one set of neighbors, the other two parents and I liked the yogurt cake better, while all four kids and my husband liked the pound cake more. I did think that the pound cake got the prize for looks.
If you'd like to see the recipes, please see Dorie Greenspan's book "Baking, From my Home to Yours" or check out Liliana's site above for the Yogurt Cake recipe.
See you next week, when it's Blueberry Crumb Cake time.