Wednesday, October 8, 2008

Yogurt Marmalade Cake sans Marmalade

We had a potluck at church last Sunday, and I decided to make a cake. A fall-like cake. I had some sweet potatoes I was planning to use in the Sweet Potato Fries, and a bag of apples from the yaoya (veggie/fruit shop) [NOTE: Jun gets ready to go. I ask where she is going. She is ALWAYS going to the yaoya. Hmmm.] I also had some new raisins (is this an oxymoron?) from Nagano, and some old walnuts in the fridge that I wanted to use up.

I wanted a moist cake and remembered reading about this Yogurt Marmalade Cake on The Pioneer Woman Cooks blog. And I had yogurt! So, I just made the pound cake part of the recipe. Added 3/4 cup of diced steamed sweet potatoes - skin on, 1/2 apple peeled and chopped rather finely, 3/4 cup of broken walnut pieces, and a generous handful of those new raisins. I also reduced the sugar to an unpacked 1/2 cup of light brown sugar, per Abagail's suggestion. I baked it in a deep round single layer cake pan. For 45 minutes at 170C. It came out perfect and OH SO YUMMY! Next time I will add a shredded carrot for color and to get a few more vitamins in Jun. The ladies at church want the recipe. They would probably really love it if I had been able to make the marmalade topping. Check it out!


Abigail said...

OH MAN! That sounds wonderful! I'll have to try it like that. Did you do the yogurt topping, too, just without the marmalade?

Kim said...

I thought of making the yogurt topping with some homemade applesauce I had in the fridge, but decided not to. I was afraid it would be too runny. So, the cake went...undressed!