A long weekend soaked in acid rain doesn't make for much outdoor fun, so this weekend I took to the kitchen for some cake-baking trials.

The results were suprisingly successful, so if you're just hanging out alone in the apt this weekend, it's time to get out the ol' whisk.

This is the 2nd incarnation of this recipe this weekend. Originally, it was from U&I Magazine editor, Taku, and his Blueberry Yogurt Cake flickr post, but after trying that out, I decided to do my usual low-fat whole what revamp.

Here are the details:

2 eggs
1 cup of yogurt (low fat or fat-free)
1 1/2 cups of Splenda
1 tbsp baking powder
2 cups flour (1 cup whole wheat, 1 cup white)
1 cup of fresh strawberry slices
1 tsp vanilla extract
2 tsp of Amaretto
1/2 cup oil

1) In a bowl, mix together the eggs, yogourt, splenda, vanilla extract, oil, and amaretto.
2) In another bowl, mix together the flour and baking powder
3) Blend the flour mixture in to the yogourt mixture
4) Mix well and add in fruit.
5) Pour batter in cake pan or loaf tray and bake in oven for about 35-40 minutes at 350F. Cake should be golden brown on top and cake tester/toothpick should come out relatively clean.
6) Let stand for 10 minutes and then cool on rack.

The result was a nice breakfast cake/loaf that was GOBBLED up long before breakfast every came around. It was pretty nice for something low fat, low sugar, and with some fibre too. GOOD TIMES.

The only things I did which vary from the instructions are 1) the dark spots in the photo are a little handful of blueberries we tossed in, and 2) Instead of mixing in fruit, I actually poured 2/3 the mixture, then made a layer of fruit, and then poured the rest of the batter over top of it.

Good luck!