Wednesday mornings are a dream. The district has given us more planning time, and a shorter class time on Wednesdays. Seeing my students in the morning makes a difference. They are more alert and ready. Today, I read them Mo Willems’s Knuffle Bunny. It’s the third time they’ve heard it, and because they know the story, they are able to participate. And they did. So darling. We did a little glueing activity connected to it, then my teaching day was done - at ten a.m. A few emails later, I headed to my kitchen, my other work space.
I’ve been eyeing a recipe called French Yogurt Cake with Marmalade. Somewhere I also read about using leftover cranberry sauce from Thanksgiving. Why waste that? I had about one half of a cup left, so I used it to fold it into this cake recipe. It’s in the process of baking in a square pan, rather than a loaf. Bakes faster, and I’m feeling eager. I may skip the marmalade. Too many flavors. Maybe I’ll go with a lemon glaze. Now there’s a good idea.
AND...drum roll.....it’s a keeper.
If you choose to make this, here’s how I changed the recipe: I only used 1/2 cup of sugar, 1/4 cup oil, only two eggs, and a half cup of the leftover cranberry sauce. I baked it in a 4x4 pan for 25 minutes, and used a lemon glaze instead of the marmalade. It’s just wonderful. Warm, spongy, sweet, and fruity.
