Cake for Conversations: Vanilla Bean French Yogurt Cake (5 Ways)

Everyone seems to be having tough conversations these days, be it about the handling of COVID-19 or racial inequality, we are all having conversations that challenge people to see things in a new way. I find that one of the best ways to have these conversations is a drink in hand and something to eat. People dialogue better when they know what to do with their hands and can take a bite when they are thinking of what to say next. It’s science or something. These conversations are important and should be handled with empathy and personal responsibility. But maybe we can make them a little easier by pouring coffee and passing out slices of cake.

French Yogurt Cake is a classic and super simple recipe. It’s one of the first things most French kids learn to bake and it can be measured by the little 4 oz yogurt containers (that’s half a cup). Its usually eaten as the afternoon goûter, aka the 4pm-ish small snack that most French children have afterschool. Most recipes use lemon zest for flavor, but I have created a number of variations because I married a man who does not have the same love of lemon that I do.

This recipe is pretty standard no matter who you get it from, but I am partial to these two versions:

• The French baking king, David Lebovitz’s recipe from his book, L’Appart

• MonPetitFour’s Beeta Hashempour’s classic recipe

There are a few things you should know about this recipe before you start:

1. PLEASE, please use whole fat yogurt. This recipe relies on that fat for moisture and if you use a low-fat version, you will come out with a pretty dry cake.

2. This can be made a variety of pans. I have settled on using a loaf pan as I typically keep it on the counter and that shape bakes well. You can do a 9” round or even a small bundt. Try not to use round smaller than 8-9 inches or the outside will overbake (trust me).

Now let’s talk about variations. You can add almost any fruit to this recipe and it will turn out delicious. Small berries have worked best, but apricots, pears, cherries, and peaches have all worked well too. Floral flavors like lavender or rose-pistachio can be delicious. Chocolate or salted caramel chips are an easy addition. Below the recipe, you will find my three favorite variations (so far), but don’t be afraid to come up with your own. Experiment! Try something new. This recipe is forgiving and open to change.

Vanilla Bean French Yogurt Cake

Ingredients

1 cup sugar

2 teaspoons vanilla bean paste (or 1 vanilla bean pod, scraped)

1/2 cup whole milk yogurt

3 large eggs

1/3 cup neutral oil (I use grapeseed)

2 teaspoons vanilla extract

1/4 teaspoon salt

1 1/2 cups all-purpose flour

2 teaspoons baking powder (aluminum-free)

To bake:

1. Preheat oven to 350 degrees; grease pan.

2. In a medium bowl, add sugar and vanilla bean paste. Use a rubber spatula to combine until you have vanilla bean scented sugar.

3. Whisk in yogurt; then add eggs; then add oil, vanilla extract and salt.

4. Mix in dry ingredients until there are no visible traces of flour.

5. Pour into pan and bake until top is golden brown and the center feels set (30-45 mins depending on pan size).

Variations:

1. Classic - replace half of vanilla bean paste with the zest of one lemon or orange

2. Blueberry - After Step 4, fold in 1 cup fresh blueberries.

3. Strawberry Poppy Seed - After Step 4, fold in 1 tablespoon poppy seeds. Pour 2/3 of batter into the pan and then add a layer of sliced strawberries; top with remaining batter.

4. Apricot - After Step 4, Pour in 2/3 of batter into pan; Cut 4 small apricots in half and sprinkle with cinnamon; layer apricots, cut side down, and then top with remaining batter.

Give these a try or make up your own. Best served with whipped cream and kind, respectful, and open dialogues about things that matter.

Flourless Chocolate Cake for Two (or One)

I wanted to write something today about empathy and personal responsibility in times of conflict and differing opinions, but after hearing about the death of a wonderful man after routine surgery, I just don’t have it in me. Almost six months after my grandmother’s passing and I am still anxious about the fragility of life. The weigh of that bears down on me to the point of a panic attack out of nowhere sometimes. So today, instead, I am choosing to focus on chocolate.

Like Amy Adam’s character says in Julie and Julia, “You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That’s such a comfort.” In this case, it’s comforting if you melt some chocolate, add sugar, cocoa powder, butter, and an egg, you will end up with melty, comforting goodness.

Some nights, especially in the spring or fall, when the nights are cooler and there have been a few days of rain, where you just need cozy, warm, and comforting chocolate. And this recipe is perfect for two servings — or just one if it has been one of those days.

Notes:

• Please please please, spend a few extra dollars and get a good quality chocolate bar. I keep a few tucked away to have a square for dessert in the evening sometimes (and to be hidden from my sweet tooth husband).

• This is very flexible in terms of the baking dish. It can be made in two small ramekins or one small loaf pan or any other small baking dishes you may have. I have used a disposable mini loaf pan for this numerous times too. Because it bakes at 350 you can also use silicone baking items.

• This is also a great recipe to be made in a toaster oven so you don’t have to heat up a whole standard oven for a small little dessert.

Flourless Chocolate Cake for Two

Ingredients

• 1 1/3 oz Dark Chocolate (roughly chopped)

• 1/6 cup of butter (about 2.5 tablespoons)

• 1/4 cup sugar

• 1/6 cup cocoa powder (about 2.5 tablespoons)

• 1 egg

To Bake

1. Preheat your oven to 350 degrees

2. Lightly grease baking dish(es) and line bottom with parchment paper; omit this step if using any silicone dish(es).

3. On low heat, melt chocolate and butter.

4. Once melted together, whisk in sugar and remove from heat.

5. Allow to cool slightly and then whisk in egg followed by cocoa powder.

6. Pour into the prepared baking dish(es).

7. Bake for 20ish minutes. Check after 10 mins and then every few minutes after. I like mine slightly undercooked but you can use a toothpick to test doneness if you want to bake all the way through.

8. Serve with whipped cream or vanilla ice cream or top with powdered sugar. Or just dive right in with a spoon.

So next time you need a little pick me up, give this quick and simple recipe a try!

Quick & Customizable Vinaigrette

Store salad dressings can be full of things you can’t pronounce, mostly soybean oil, or full of hidden sugars. And arguments about whether or not those things matter aside, its so easy to make your own and customize it to the flavors of your meal, there really is not reason not to make your own!

This isn’t going to be a recipe per say, but more guidelines to help you start finding your own perfect version (flavors, proportions, etc.), though I will tell you what I make on a weekly basis.

The base:

• Oil - I typically use grapeseed oil because it doesn’t get weird in the fridge like olive oil, but if I am just making enough for one salad, I might use olive oil. You can use any oil that sounds good to use. Sometimes walnut oil is just the thing or lemon-infused olive oil will be perfect with the main meal. Its all up to you!

• Acid - You can use a vinegar or a citrus dressing (check out my favorite citrus tool here). Again whatever works. I tend to use a combo of lemon juice, balsamic, and red wine vinegars. I like a sour kick to things, but you might like something more subtle.

• Salt & Pepper - Classics. I use Trader Joes’s garlic salt, but the old standards will do too.

• Dijon - The classic French vinegarette would start with just a dollop of Dijon mustard. I tend to instead use a whole grain variation.

Other things you can add:

• Herbs - This is a great place for customization. Sometimes I use cilantro (and lime juice) or basil or some Herbs de Provence. Think about what goes with your meal and have fun!

• Honey - I love a version with a bit of honey and apple cider vinegar in the summer.

• Jams - Another way to sweeten up your vinegarette. Adding a spoonful of raspberry jam, orange marmalade, or get more adventurous with blackberry or blueberry, can make a nice, bright flavor.

• Shallots - I LOVE shallots. They are the perfect solution to my aversion to strong onion/garlic flavors. They overwhelm my tastebuds. But shallots are delicate while bringing something to the table and I am here for it. Finely diced, they are the perfect addition.

To assemble:

• You can go old school and put a dab of dijon in the bottom of a bowl, add a splash of your acid, some salt and pepper, and then your oil. Maybe add in some of those finely diced shallots and quickly whisk with a fork. Add your lettuce and gently toss. Et voila!

• You can apply the same concept to any variation to make a batch for one salad

• Once a week, I make a jar of what has become my standard version in an old Bonne Maman jam jar:

  • 1 finely diced shallot

  • 1/4 cup red wine vinegar

  • 1/2 tablespoon honey

  • TJ’s Garlic Salt & Pepper

  • 1/8 cup balsamic vinegar

  • 1 tablespoon Whole Grain Dijon

  • Fill the rest with grapeseed oil

Did I miss a great customization? Let me know below!