I love to cook with my 4 1/2 year-old grandson. He gets soooooooo excited to be my sous chef, and he’s becoming quite adept with cooking ‘terminology’. So when we started this cake, I said, ‘Nicholas, why do we need two mixing bowls?’ With his big black as coal eyes, he looked at me and announced in a chirpy emphatic voice, ‘Well, Mama Ally, we have wet ingredients and dry ingredients!’ ‘Excellent, Nicholas!’ Yogurt pumpkin cake! Perfect year round!
So he then took charge and said, ‘Let’s do the dry ingredients first, we need flour, baking powder, sugar…’ And he proceeded to list just about everything for the cake. Then when we came to the wet ingredients, he insisted upon practicing cracking the eggs himself, and he reminded me that we needed oil. Yes, this littl’ fellas been cooking with me since he was old enough to stand on a step stool, and someday he’s going to probably be quite the home cook!
So this pumpkin cake is full of spices, selected by Nicholas, as well as both brown and white sugar, which he said would ‘would maked it spiced!’ (Never mind the tense of ‘maked’…those are his words!) And, he selected golden raisins rather than brown, so ‘it could make it verrrreeeee sweet!’ Somewhat like a pumpkin pie. Somewhat like a cake. This yogurt pumpkin cake is crafted by tiny hands and love that is sure to make you smile as you savor each bite!
A Croatian cheesecake that is to die for, and you’ll learn something of my heritage! This cake is creamy and moist towards the center, so don't think you haven't baked it long enough! Another bonus of this cake is that it's gluten-free!
This cake is creamy and moist towards the center, so don't think you haven't baked it long enough!
Another bonus of this cake is that it's gluten-free!