French yogurt cake has been a staple in our house for the last few years. My obsession started after I read A Homemade Life, by Molly Wizenberg (here is her blog post about the cake). Over time we have tried many variations, and finally settled on a recipe that fits our family.
The delightful part of the recipe is that the units of measurement are based on the yogurt container (about half a cup). The lovely and romantic story is that this is one of the first cakes that young French children learn to make. If we lived in France, I would have a darling glass yogurt jar, but since we don’t, I have an old YoBaby yogurt cup that we just reuse.
Why is this a fantastic early baking experience? Well, first it is absolutely delicious. Second, I love it as a transitional baking project. Rather than having all the ingredients premeasured (as I do with other baking projects) part of the work, and the fun, of making this cake is using the yogurt container as the unit of measurement. It adds in that next step in to the baking process. It does require support from an adult, but it is building the bridge to more independence in the kitchen. And, did I mention it’s delicious as well as adaptable?
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