Okay, the one time in my life I didn’t take a photo of a new recipe I experimented with…sorry friends!
I was sitting here on Saturday evening, a bit chilly (therefore let’s warm up the kitchen and living room with the oven), wanted a nibble of something sweet, didn’t have anything planned yet for Sunday breakfast…so, I wandered over to the depths of Pinterest to see what I could bake. Of course, I didn’t have quite all the ingredients for the recipes I was coming across, but I did come across one that I could modify that actually came out better than I think the original would have (because I think the original would have been too sweet)–and with my modifications, it actually became more of something I wanted to consume with ingredients that I know that make me feel good inside and out, and help my body perform better. (aka full permission/gentle nutrition–two principles of intuitive eating)
So, after enjoying said recipe on Saturday evening and Sunday morning for breakfast, I sliced the rest of the loaf for a couple families and delivered it on Sunday evening (I’ve been making some special deliveries lately of meals, cooking for others is a love language of mine) and it got positive reviews–since I modified the recipe so much from the original, I figured I would share my version here so you can experiment with it (and maybe improve it) too!
- 2 cup all-purpose flour plus 1 Tbsp
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh raspberries, rinsed and dried (1 container)
- 1 cup vanilla Greek Yogurt (I’m partial to the Greek Gods brand because I like the thicker, custardy texture)
- 1/2 cup butter melted
- 3 large eggs beaten
- 2 tsp pure vanilla extract
- Powdered sugar for dusting
- Preheat the oven to 350°F. Grease and flour a non stick loaf pan (or just non-stick spray and parchment paper like me!).
- In a mixing bowl, sift together the all purpose flour, granulated sugar, baking powder and salt.
- In a separate bowl whisk together the Greek yogurt, melted butter, eggs, and vanilla.
- Mix the wet ingredients into the dry ingredients until fully moistened.
- Toss the raspberries with the remaining 1 Tbsp all purpose flour so they don’t sink (mine still sunk). Gently fold into the batter.
- Spread the batter evenly into the loaf pan.
- Bake for 55-60 minutes until a toothpick inserted into the cake comes back clean (This took 65 minutes for me, but I use an electric oven and a stoneware loaf pan). Cool in the pan on a cooling rack.
- Dust with powdered sugar before serving (non-pro tip: don’t use your flour sifter to dust with powdered sugar, I ended up dousing the loaf with it!)