Why I made cake:
(Do I really need a reason?)
I made celebratory pound cakes for BF’s start on his contract. 
YAY FOR BF!
This is also a big YAY for me, because that means
- I get the apartment all to myself ….*dreamy sigh*
- I feel more motivated to clean, cook & bake without a BF to bother
- He’s off the market, which means there’s one less person I have to compete with for a contract
It is also my first attempt at baking. Feast your eyes!
VANILLA YOGHURT, ALMOND FLAVOURED POUND CAKE
Check it out, when I bake, I actually measure 
INGREDIENTS
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- 1 cup sugar
- 4 eggs (use good eggs, like organic ones)
- 1 (6 ounces) carton low fat vanilla yogurt (I wanted full fat, but 2.5% is all I could find)
- 1 tsp almond extract (I use the real stuff)
- Optional: 1 ½ cup fresh or frozen roughly chopped cherries if you want (I omitted this)
STEPS
Heat oven to 325°.
In a medium bowl, stir the flour, the baking powder and salt together and set aside.
FB: I sifted it instead of stirring it together, because I wanted everything to mix properly.
In a large mixing bowl on medium speed, beat together the butter and the sugar until it’s light and fluffy.
FB: I had to do this by hand, and it was a pain in the ass.
The butter wasn’t totally softened and it kept sticking to everything. Not recommended. I suggest you really let the butter soften before trying to mix it by hand.
Beat in the eggs,the yogurt and extract until well blended.
FB: Yeah. Still by hand. My arm still hurts today.
Reduce mixer speed to low.
Add the flour mixture, ½ cup at a time, beating just until blended.
FB: This one got trickier because it really thickens up (duh!) and it was super hard to get it to mix with my puny muscles.
I might have over mixed it at this point, which may have been why it was less moist.
[Optional] Fold in the cherries.
Spread evenly in a greased and floured 9×5 x 3-inch loaf pan.
FB: Don’t over grease the pan. I tried to do a light coating of butter (VERY LIGHT!) but it turned out too greasy still.
While you’re waiting, lick the bowl and utensils.
It was SO good.
Bake for about 70 minutes,until cake tester inserted near center comes out clean.
FB: I think less than 70 minutes would have done it for me. It was a tad on the dry, but still moist side.
Cool on wire rack for 10 minutes.
VERDICT
Big thumbs up from BF, and he’s not a big fan of cakes.
He had half the cake in one sitting, with a big glass of warm milk.
It wasn’t quite as moist as I wanted inside.
I might have over mixed it due to my lack of batter stirring skills, and perhaps, over baked it as well.
Next time I’ll try 60 minutes, but it was delicious and still moist nonetheless.
VERY noticeable almond aroma. I might do the vanilla extract instead, next time.
I’ll keep the recipe, but I might look for some sort of icing or cherry sauce to go over top…
- Recipe: MacGyvering a Banana Cake
- Homemade Pita Bread and Hummus
- Against BF’s will, I made Chicken Soup
- A New Year is not a New Year without a little Dessert
- Spicy Chicken Noodle Soup
The Asian Pear
on Nov 13th, 2009
@ 2:24 PM:
My parents used to bake pound cake alot for their deliveries. Seventy minutes for pound cake sounds about right actually. You could try 60 minutes though. If you poke a toothpick (or something like that) and it comes out clean, it's usually good to go. Also, if you want variations of what you do… You can mash banana into the mix or throw walnuts on top… You get the idea. Can't wait to see the second one!
Emma
on Nov 13th, 2009
@ 5:38 PM:
I'm totally going to do this with vanilla extract and raspberry (maybe jam) instead of almond. Is your 6 oz container of yogurt one of those 750 mL ones, or is it a different size – I would imagine the 750 mL to be too large though?
SeeJaneGetRich.com
on Nov 13th, 2009
@ 6:35 PM:
Yum, looks good. I especially like your third reason for Yay "he's off the market" so one less person to compete with!
Alexandra
on Nov 13th, 2009
@ 2:01 PM:
Yay for you!
They look just like the ones on display in the store, only healthier, I'm sure!
And yay for your BF too!
(Look at me using exclamation marks all over the place)
Investing Newbie
on Nov 13th, 2009
@ 2:50 PM:
I want to get into cooking and baking. My first (real) attempt will be Flan. My BF is obsessed with it, so I'm hoping it will go well. Cross fingers!
FABULOUSLYBROKE
on Nov 13th, 2009
@ 9:11 PM:
Jam is a fabulous idea. I'll try that next..
And my 6 oz container was a smaller size. The 750 mL is honking huge! the 6 oz is more 177+mL, which is a single size serving of yoghurt
FABULOUSLYBROKE
on Nov 13th, 2009
@ 9:12 PM:
Then I have no idea why it turned out so dry. I'm going to try Emma's idea with Jam.
Or adding mashed banana like you said. Walnuts would make it too ..crunchy LOL
FABULOUSLYBROKE
on Nov 13th, 2009
@ 9:12 PM:
You have no idea how much butter I stuck in
FABULOUSLYBROKE
on Nov 13th, 2009
@ 9:13 PM:
But it is with organic/more natural ingredients. No preservatives/chemicals to keep it fresh on the shelf.
Lara
on Nov 13th, 2009
@ 9:48 PM:
This looks awesome and I think it'd be fantastic with the cherries too. I think I'll try and see if I can make a gluten-free version of it (food intolerances suck).
Foxie
on Nov 13th, 2009
@ 10:06 PM:
Gah, I ned to stop seeing all these cooking posts all over….. I don't have time, I swear… D: But I wish I did! (Maybe time to make some ice cream cone cupcakes at least!)
FABULOUSLYBROKE
on Nov 13th, 2009
@ 10:14 PM:
Chocolate chip cookies are next!
FABULOUSLYBROKE
on Nov 13th, 2009
@ 10:14 PM:
Oh dear, be careful. Google other recipes if you must
Lara
on Nov 13th, 2009
@ 10:36 PM:
I have experience with gluten-free baking so it shouldn't be an issue. The trickiest part will be making sure it's moist like the real thing.
FABULOUSLYBROKE
on Nov 13th, 2009
@ 10:47 PM:
Mine wasn't as moist as I had hoped. It wasn't horribly dry, but it wasn't the gooey "mmmmmmmmm" I was hoping for.
Good luck!
Emma
on Nov 14th, 2009
@ 12:23 AM:
good point. I'll just have to measure out 3/4 cup then. I wasn't thinking when I asked about the container size – I know an ounce is 2 tablespoons
Thanks for sharing the recipe! I think I'm going to make it tomorrow after I get flour
E_z
on Nov 14th, 2009
@ 1:04 AM:
" Come To Mama!!!"
You, my dear, are the shyt…
FABULOUSLYBROKE
on Nov 14th, 2009
@ 12:34 PM:
Why thank you
FABULOUSLYBROKE
on Nov 14th, 2009
@ 12:34 PM:
Let me know how it turns out
I put in a bit more than 3/4 however, but it still didn't do what I wanted it to do…
Rina
on Nov 15th, 2009
@ 9:09 AM:
Nom nom nom nom nom.
I'm making a classic pound cake at the end of the month for the annual girl-cousins-hang-out-with-Grandma-and-play-SkipBo night. Can't wait!!!
Frugal Changes » Blog Archive » Made From Scratch Blog Carnival for Tuesday, November 17, 2009
on Nov 17th, 2009
@ 11:08 AM:
[...] Broke (which I always am – cute name) gave us Recipe: Vanilla Almond Pound Cake that sounds amazing and has me in the mood to bake today, posted over at Fabulously Broke [...]
Airam
on Nov 17th, 2009
@ 6:44 PM:
Looks great! Can't wait to try it.