Like Taffy…

No, this cake has nothing to do with Taffy. But taffy is what I feel like. I feel like I am being pulled in 20 different directions lately. And what does that leave me, besides being tired? It leaves me doing a whole lot of stuff mediocre and all round half ass. And oh how I hate that.

I focus on one thing, all the others go on the back burner. So then I start to concentrate on something else, but then the first thing I was focusing on is now going to crap. And it seems to be a never ending cycle as of late. I’ve got cookbooks to review, magazine pictures to shoot, products to feature, a insanely dirty house to clean, a large pile of laundry that mocks me daily, baking for my blog, baking for my side project. And well, none of it is being done.

So with my life in perpetual mediocrity I decided to stick with something simple. Yes, I know, another loaf cake. What can I say, they are easy, and you don’t have to frost them. One thing people always bug me about is why don’t I make a full size loaf ( I usually use 6 x 3.2 x 3.4 inch loaf pans). Perhaps we can clear this up once and for all.

Peabody’s Reasons for Baking In Smaller Loaf Pans

1. When you make mini loaves, you can share the love. More loaves, means more people can get them. Not just you. Stop being greedy. :P

2. You hardly ever get the problem of a gooey middle when you bake in mini loaf pans. I like people to actually be successful when they bake my stuff, so go mini, you have better odds of it working out. Which means less emails/hate mail to me telling me something didn’t work out.

3. Portion control. Eating a whole mini loaf is way better than eating a whole regular size loaf. Therefore I don’t have to buy bigger jeans. So really, it’s helping my budget. ;)

4. They fit in my freezer so much easier.

5. Mini food is cute.

6. Makes your hands feel huge when looking down and holding a whole loaf of bread in your hands. Which in turn makes you feel powerful. Well, okay, maybe not powerful.

7. I’m holding out one day that they fine people of Chicago Metallic (along with the Jif people) will give me kick backs for always using their mini pans.

8. They photograph way better than a full size loaf.

So there you have it. My reasons for using mini loaf pans. And with that I will giveaway a set of 4, Chicago Metallic Professional Mini Loaf Pans, in hope of shutting up one person about my use of mini loaf pans. ;)

Sorry to say that this contest is for US residence only. I know, I suck. Simply leave a comment and the winner will be chosen at random. You have until Friday October 23rd, 12:00pm (PST) to enter. Good luck.

As for this cake, it is a simple yogurt cake (I used Greek) with both vanilla beans and vanilla extract and coated in orange glaze. This has both oil and yogurt so it is super moist. Simple. Moist. Good.

Vanilla Yogurt Cake with Orange Glaze

1 2/3 cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 egg
1 egg yolk
1 cup granulated sugar
1 vanilla bean, seed scraped out, pod discarded
1 ½ TBSP vanilla extract
7 oz Greek Yogurt
½ cup vegetable oil
4 TBSP orange juice, divided

Spray two 6 x 3.2 x 3.4 inch loaf pans with baking spray. Or coat with butter and flour.

Preheat oven to 350F.

Using a stand mixer (or a large bowl and and electric hand mixer), beat together the egg, egg yolk, and sugar on medium-high speed, until it turns pale yellow, about 3 minutes. Add the vanilla beans, vanilla extract, and oil, beat another minute, until fully incorporated.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

With the mixer on low speed, add half the amount of dry ingredients. Then add half the amount of Greek yogurt, and 2 TBSP of the orange juice. Add remaining dry ingredients and followed by the remaining yogurt. Remove from mixer and finish mixing by hand using a spatula until all of the ingredients are fully incorporated.

Pour into prepared pans and bake for 35-40 minutes.

Remove from oven. Using a toothpick or large wooden skewer poke holes into the cake. Using a pastry brush, brush orange juice over hot loaves.

Let cool for 10 minutes and remove from pan. Place on wire rack to finish cooling. When cool, glaze cakes.

Orange Glaze

2 cups sifted powdered sugar
6 TBSP orange juice

Combine the two ingredients together with a whisk. Pour over cakes.

Comments

  1. Enter me! I also like using mini-loaf pans, especially at Christmas. They make good gifts.

  2. Yum!! I’d love some mini loaf pans to try these treats out!

  3. I L.O.V.E. anything mini-I’m totally on a mini mousse cup kick right now!

  4. That cake looks awesome! Would love to make some mini’s!

  5. mmmmm!

  6. Anne Conover says:

    I am TOTALLY making these – so glad I saw this link on another blog. Winning would make the deal even sweeter :)

  7. Beautiful…just lovely. Love the flavours & love mini loaf pans. Vanilla & orange…nam nam nam nam nam!
    (Will a US address work? I’m rock botom on this list though…just sayin’)

  8. Well I missed the contest, which is okay since I am not a US resident anyways, but wanted to say thanks for coming up for the words to describe how I feel lately – taffy! Perfect!
    I own a few mini loaf pans and I like them but tend to use my bigger pans because that way I have less dishes. And cause I only own a few mini pans and when I’m doubling a loaf recipe, that means not enough pans.

  9. i’ve been baking quickbreads like a maniac this season and would LOVE to make minis to give to friends. Oooh i’m thinking little bundles of two or three different flavors wrapped up as gifts would be adorable.
    ps- first time commenting, but i love your recipes!

  10. Can’t wait to try this. I think mini cake are cute and fun for sharing. thanks

  11. yumm

  12. Stephanie says:

    I just made this recipe and seriously welled up with tears of joy when I took my first bite. I couldn’t find my mini loaf pans, so I made a cupcake version (baking time approx. 20-25 min.) and WOW(!) were these amazing! I will definitely be trying more of your recipes. :)

  13. MLavender says:

    Sooooooo good! I don’t have any mini pans (but agree with your points), so I baked mine in a regular loaf pan at 325 for 1 hour. It was PERFECT! Thanks for the great recipe!!!

  14. Michelle P. says:

    Mmm, that looks yummy! I love your reasoning for using mini loaf pans. I need to do that more but I just don’t think of it. I usually do muffins, for many of the same reasons you said. But I think mini loaves look prettier to give away than muffins.

  15. I’ve no minis either so thanks for the time and temps (above) for an alternate pan!! Looks and sounds yummmmmm!

  16. Carolyn Hetrick says:

    I don’t have any mini loaf pans and wish I did! I bake full size loafs all of the time and I have all the problems that you described above. I definitely need to try some minis :-)

  17. @carolyn- yeah mini loaves are great for producing a nice product each time. They rarely sink…and are fun to give as gifts.

  18. Looks fabulous! Can’t wait to try it this weekend! Thanks :)

  19. I just made these using kumquats from my tree instead of oranges…WOW! They’re so good!

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