This versatile Olive Oil Yogurt Cake recipe is elegant enough to serve guests, but easy enough to make on a Sunday morning with the kids, to pair with coffee all week long. “When I lived in France my host family taught me how to make this insanely delicious and easy Olive Oil Yogurt Cake. You can use standard 6 oz yogurt cups so you don’t even have to dirty a measuring cup!” shares Rachel Wyman, owner and head baker at Montclair Bread in Montclair, New Jersey. She recommends using regular (not Greek) yogurt and prefers vanilla, but says you can play around with different flavors for variation.
Olive Oil Yogurt Cake Recipe
**When the recipe calls for a “pot,” fill the empty yogurt container with the ingredient.
Mix these wet ingredients together with a wooden spoon in large bowl:
2 pots of yogurt
3 eggs
1 pot olive oil
3 pots sugar
In a small bowl mix together these dry ingredients:
4.5 pots of flour
1 tea baking powder
Add dry ingredients to wet ones.
Pour mixture into a standard size loaf pa.n ***Make sure you spray the pan with oil so the batter doesn’t stick!***
Bake for 30 minutes at 350 or until you can insert a toothpick and pull it out clean.
Arugula Corn Pear Salad
This recipe is shared with us from Lauren K. Stein, author of Fresh Made Simple, a family-friendly illustrated cookbook. I like to make this for my family because the kids may not eat “salad” but they are almost certain to eat all the components deconstructed on their plate and some goat cheese spread on crackers.
Organizing with Kelley: An Interview with a Licensed KonMari Home Organizer
We had the privilege to interview Kelley Jonkoff, a licensed KonMari Method home organizer in the Raleigh area. Kelley is the founder of Organize with Kelley, a successful business she runs to help people tidy up.
Meet Rachel Atkin
We are thrilled to feature our latest local mama, Rachel Atkin. Rachel is a mother of 4 and keeps busy helping her husband run Family Focus Chiropractic in Holly Springs and two other business ventures.