Marble Yogurt Cake
A few weeks ago, I came home from school to see a package from the university I was accepted to. I didn't make much of it because I figured that it was just the letter form of my admission offer. Turns out that wasn't all. I was offered an academic excellence entrance scholarship worth $5,000. :D It is technically conditional though so I can't just start failing all my classes... Not that I would do that anyway. Because that's dumb.
And then on the weekend, I broke the toilet (but not like that... hmph)... When I flushed the toilet, I guess something funky happened because the water kept running so I, being the great handyman I am, tried to stop the water by removing the lid and nudging a pipe... or something inside there. I don't know. It's all a blur. The next thing I know, water is spraying in my face and it's getting all over the washroom floor. I quickly put the lid back on to prevent the water from causing a flood in my house.
Then I, being the best handyman ever, went to wake up my mom on a Saturday morning to tell her, "Hey, yeah, I broke the toilet and the washroom is starting to get flooded." That's how you want to wake up on a Saturday morning! It's okay. The toilet is fine. And now I'm permanently scared of toilets. :)
issues, especially toilets! Gosh, how lucky am I that I got accepted into health sciences... :P
After that crazy ordeal, I didn't really feel like doing much so I baked up a simple yogurt cake. Nothing too fussy because sometimes that's exactly what is needed. Out popped a pretty loaf cake without too much effort. :)
I love using my loaf pan. It's comforting in some weird way.
Marble Yogurt Cake
Adapted from Bright Eyed Baker, originally from Bon Appétit, May 2012
Yield: 1 loaf
1 1/2 cups (192 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (57 grams) butter, softened
1/2 cup (100 grams) granulated sugar
2 large eggs
1 cup plain yogurt
2 teaspoons vanilla extract
1 1/2 tablespoons unsweetened cocoa powder
Preheat oven to 350° F. Grease a 8.5 x 4.5" loaf pan (or 9 x 5", baking time reduced). In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add in the eggs, beating after each addition. Mix in the yogurt and vanilla extract until smooth. Whisk in the dry ingredients until just combined.
Remove about 2/3 to 3/4 cup of batter and place in a separate bowl. Add the cocoa powder and mix until smooth.
Pour enough of the vanilla batter to evenly coat the bottom of the pan. Then add the chocolate batter and vanilla batter in a checkerboard pattern. Once all the batter has been added, take a knife or a toothpick and run it through the batter, swirling it around.
Bake for about 45 minutes, or until a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes, before removing onto a cooling rack to cool completely.