A week ago Saturday, I managed to make a French yogurt cake to give us an additional option for dessert after our beef bourguignon meal, and it paired pretty nicely with a couple of scoops of the butter pecan ice cream I'd made.
Then, the next morning, I made a second loaf to take with me on the road to Virginia Beach, in order to share with the administrative teams at the schools I was working with. It's so easy, and so delicious. You should click the link below and try it out for yourself!
"French Yogurt Cake," by Andrew Knowlton. In Bon Appétit, May 2012, p. 30.
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