Life as a mother has settled down a bit, as we approach the second month anniversary of Pon Pon’s arrival. I still cry and pull my hair out once in a while (okay, every other day), but things have definitely gotten much, much better. For one thing, I stopped taking things too seriously. I now let mistakes happen and not punish myself for them. Now that I’m learning to balance my life, I made time during the blissful hour I have before Pon Pon wakes up in the morning to bake Gateau au Yaourt, or Yogurt Cake, courtesy of the book, Bringing Up Bebe, by Pamela Druckerman.
Speaking of the book, it’s a lifesaver. I still have a few more chapters to go, but it’s been wonderful so far, providing me with sound advice about raising a bebe.
Thanks to the book, I learned to “pause,” and started to give Pon Pon the opportunity to self-sooth first, before running to her the moment she cries. I also started speaking to her more frequently, especially when I need to explain her something. The other day, I politely asked Pon Pon to please stay calm and quite in a swing for 30 minutes because mommy needed to eat lunch … and she complied! Now, I speak to her every night before she goes to bed, recapping the things we did together, and thank her for another wonderful and adventurous day. And of course, let her know how much I love her.
Gateau au Yaourt (Yogurt Cake)
Adapted from the book, Bringing Up Bebe, but modified slightly
The book introduced this recipe because this is a cake that even a three-year-old can make. All the measurements are done in the 6 oz yogurt container. Since I didn’t have the small container, I used the regular measuring cup.
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 cup plain yogurt (I used the low fat kind)
2/3 cup granulated sugar
1 tablespoon vanilla
2/3 cup corn oil
① Preheat the oven to 375 degree F. Prepare the 9-inch loaf pan by layering the bottom with a wax paper.
② Combine the yogurt, oil, eggs, sugar, and vanilla in a bowl and mix well (wet). In a separate bowl, sift the flour and baking powder together (dry).
③ Add the dry ingredient with the wet one, and mix to combine. Be careful not to over mix the batter.
④ Pour the combined mixture into a 9-inch loaf pan and bake it in the oven for about 30-45 minutes, until the inserted toothpick comes out clean.
⑤ Let the cake cool at room temperature for a few minutes before serving.
Oh my … this is a delicious cake! I love the combination of subtle sweet and slight tang that is present in this lovely cake. I used the generic, low fat yogurt that I purchased from Fresh and Easy for this. I was worried at first because the yogurt was a little on the watery side but I think that helped make this cake extra soft and moist!
I definitely recommend that you give this recipe a try! It’ll be even better if you go crazy and have fun making this with your little one in the kitchen. I can’t wait to make this cake with Pon Pon soon!