If you don’t know what IMHO is (read my dad), it stands for In My Honest (or Humble) Opinion. And folks that is what most of this blog (other than the food part) is. It’s my ramblings and my opinions (read, not the truth, just an opinion). And though many more people agreed with me than disagreed (this time around 😉 ), I find it humorous several of the ones who do disagree get really upset about it. I had more negative email than I did comments, that is all well and good. All of them had the same theme…in the grand scheme of things is this really a big deal. No, no it is not.
However, my blog is 99% useless rambling. Truthfully, I don’t want to get into the relevant things. Because right now the relevant things really suck. I mean, my neighbors are selling their house for $107,000 less than what they bought it less than two years ago. Ouch. Right now the economy sucks. And since I only had one economy class in my life, which I napped through 90% of it (I was not made for the 7:20am class), I feel I probably shouldn’t add my opinion to the economy because I don’t have one. Other than it sucks.
I am pulling from the archives today. I was suppose to bake last night but what I thought was going to be a couple hour event, turned into five. Who knew discussing and eating artisan beef would take five hours. I’m not complaining mind you, it was a fun evening, it just threw off the baking plans. Just like wine, chocolate and coffee, did you know that different steers (don’t say cow…I learned this) taste different based on how they are raised and what breed they are (to know more about it go here). Makes sense, I just never really thought about it. Until last night, when I ate my weight (well, maybe just my thigh…which is significant enough) in beef. Really good beef. I got to talk to the ranchers that provided one of the steers, and lucky for me they are going to be selling at my farmers market come this late Spring/Summer. Be jealous because this is 100% grass feed beef and the steers are treated humanly.
We were also lucky enough to have a top rated Seattle chef (yes, the real kind), Jason Wilson of Crush, to make our meal. I was all over the place with what I liked. Most people picked the same ranch over and over again. Me, apparently I like all beef. 😀
Oh, and there was wine. Which is why we are pulling the archives. 🙂 Once again I return to my favorite, the key lime. It’s a yogurt cake which I love, because that pretty much ensures it is going to be moist. Ever since the Stonyfield Farms people sent me coupons for their yogurt I have been hooked on it (their Greek yogurt is super yummy). Key limes and raspberries go well together and so I added a raspberry ribbon to this cake to give it just a little more depth of flavor…or at least that is my honest opinion.
Key Lime Yogurt Cake with Raspberry Coulis Ribbon
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup plain whole-milk yogurt (I love Stonyfield Farm Organic Yogurt)
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated key lime zest
½ tsp pure vanilla extract
¼ cup vegetable oil
¼ cup mascarpone cheese, at room temperature
1/3 cup key lime juice
1/3 cup raspberry coulis
For the coulis:
1 cup fresh raspberries
¼ cup sugar
1 TBSP key lime juice
Directions:
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
In a small saucepan bring raspberries and sugar to a boil. Reduce heat and simmer for 10 minutes, until it thickens up a bit.
Run through a sieve or strainer. Using the raspberry juice only, add the lime juice to the mixture. Taste. If too sweet add more lime juice, if not sweet enough, add more sugar. Set aside.
Sift together the flour, baking powder, and salt into a medium sized bowl.
In another bowl (large), whisk together the yogurt, mascarpone cheese, 1 cup sugar, the eggs, lime zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it¢â¬â„¢s all incorporated.
Pour half the batter into the prepared pan. Spread raspberry coulis evenly over the batter. Add the remaining batter on top of the raspberry coulis. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
The original cake comes with an addtional glaze on top. I chose not to make it but still posted it in case you want it.
For the glaze:
1 cup confectioners’ sugar
2 TBSP key lime juice
Combine the confectioners’ sugar and lime juice and pour over the cake.
Adapted from Foodnetwork.com, Ina Garten
Pennies on a Platter says
I love your rambling! Even though I must admit I skim through sometimes for the sake of time. But, even more so, I love your beautiful photos! Keep it up, Peabody!
Rachel says
Oh gosh, that looks delicious!
I wouldn’t worry too much about the less than agreeable comments on your last post. I can see how it could rub some people the wrong way, but I can also see how irritating it would be for someone who should know better to use a word improperly. This just shows that you hold the title of Chef in a higher regard than a small percentage of your readers, and there’s nothing wrong with that.
sarah says
I always thought it was ‘in my humble opinion’ 🙂
Tabitha says
I enjoy reading your blog, and admit that I often don’t agree with your “ramblings”. However, I 100% agreed with your last post. I’m also in a field (music) where I’m compared to many amatuers. I’m a professional musician…I make my living performing music, I have two degrees in my instrument, I’ve spent 10s of thousands of dollars perfecting my craft, etc. and am truly offended when someone that took piano lessons for a year thinks they’ve got something in common with me. I love cooking and do it often, but would never compare myself to a chef. There is a difference. You nailed it!
Debbie says
This bread looks so moist. I’ll have to give it a try. Nice pictures!
Rachel says
Seconding Sarah! 🙂
IMNSHO is a variant I see a lot too. IMNSHO = in my not so humble opinion.
Joelen says
Oh my… this is on my list to make soon! I love the fresh flavor of key lime and raspberry together!
Kara says
You had me scared for a minute when I saw the word “coulis”. I am after all, no chef, just a mom that loves to cook. But then I saw that it’s just a fancy word for sugared berries. Whew, I think I can handle that! 🙂
I’ve said it before, but I sure love your blog-and your ramblings!
Elyse says
You keep your opinions coming! I love reading your “ramblings.” And, hey, it’s your blog: you’re the boss! Not only do I love reading your stories, but I also love everything you make, and this bread is no exception. Wow, does this look good. I can’t wait to pull some of my yogurt out of the fridge and make this loaf!
Alisa - Frugal Foodie says
This post cracked me up. I went back to look at your prior post again and really can’t believe people would get upset about something that read to me like an entertaining post! But, I love your writing, it is light-hearted and free.
Anywho, glad you pulled from the archives, as this bread looks sensational. I almost lunged at the screen when I saw the third picture.
patsyk says
Your cake looks wonderful, I’m happy you went to the archives since I missed it the first time!
Bellini Valli says
IMHO this loaf looks and sounds amazing!!
brilynn says
I rarely make cakes like these but always love them when other people make them for me.
I’ve got a lot of fruit in the freezer that I need to start using up before I put more in there this summer. I foresee a lot of jams and coulis in the near future…
MyKitchenInHalfCups says
IMHO I don’t think there is much of anybody who knows more about the economy than you do Pea . . . it sucks!
Key Lime Yogurt Cake with Raspberry Coulis Ribbon on the other hand sounds excellent, easy to understand and DOES NOT suck.
Erin says
I always enjoy your posts! This cake looks great- what a wonderful combination of ingredients.
Clover says
This looks so good, I’ve been trying lots of recipes with yogurt lately. So good! I made your snickerdoodle blondies the other day, and the pan was gone in about 3 seconds flat! (In my defense, there were other people here!) Love your recipes, the fresh look of your site, and your interesting ramblings!
Dana McCauley says
That is a perfect loaf – love the shape and perfectly imperfect top!
sara says
Yum, this looks so tasty! Great combo of flavors. 🙂
Irene says
I’ve always thought that IMHO stands for “In My Humble Opinion,” and hence I always leave the “H” out… why lie, my opinions are rarely humble. 🙂 Now that I know it stands for “honest,” I can leave it back in.
The loaf looks AMAZING. And is that mascarpone cheese in there? *Swoon*
Rosa says
This cake is a real beauty! Really scrumptious looking! What a wonderful flavor combo…
Cheers,
Rosa
karen says
good thing you allowed two different variations for IMHO or you might have had another fight on your hands. 😛
you’ve always had a strong voice since i’ve been reading you, so a few feathers will probably always get ruffled along the way because of that. keeps it interesting though and should be good to know that people actually read what you write and feel they want to weigh in with their thoughts whether they agree or disagree…. imho.
Monica H says
I just made this yogurt cake but subbed oranges instead of the lemons and added a chocolate glaze instead. Super yum!
BTW, I was thinking about your last post and to me it’s like Pillsbury Crescents vs. Real Croissants. Close but no cigar.
Some people just don’t know any different.
Lien says
You just keep on rambling!!!
MOst of the time the comments say more about the commentor than you!
Love your cake.
Anticiplate says
Isn’t it crazy that even SEATTLE ( i thought we were immune) is having a housing crisis. I am not selling my condo until all of this is on the upswing. Alas, 600 square feet will be my life for a while:)
Gigi says
You keep on rambling and we will keep on reading! When I need a good recipe I come here first. If I want to read a blog from a person with intelligence and warmth, I come here. Thank you for being so deligent!
BTW I usually don’t read comments on post because too many times within the internet realm some people love shock value and post idle dribble. IMO
Culinarywannabe says
I for one like ramblings. We get enough of the hardcore stuff on CNN. Love the ribbon in the cake, it really makes it look special!
Lang says
You got flame mails?? Sheesh. Who has the time to get worked up about the chef vs. cook debate? Anyway, I could use a bite of that cake right now b/c I’m sitting in an Internet cafe totally bereft of pastries (but sporting free wi-fi) while my van gets doctored for an oil leak.
snooky doodle says
wow what a nice yogurt cake and the rasbery coulis is awesome . yummy
Maria says
Keep the ramblings coming! Your blog always makes my day!! The loaf looks lovely. Love the swirl and tart lime!!
cheffresco says
What a creative recipe! Yum!
Claire says
Yum…looks great and SO moist!
anna says
Mmm, that looks amazing! I would love to snack on a slice of that with a cup of tea or coffee. For breakfast, preferably. 🙂
Candace says
I FEEL ya on the housing thing. We bought in 06 and similar homes are selling in my neighborhood for $150K less…. and I don’t even want to think of what the foreclosures are going for right now. There *might* be some good news… a new program President Obama announced last week will allow responsible homeowners (like us) to refinance our mortgages for the current market value. Lets hope that starts sooner rather than later!
Joanna says
Love your blog – think of it like the op-ed page of the newspaper – opinions are expressed with the added bonus of recipes! Had to laugh at your learning about “steers” – I grew up on a farm where raising and selling beef cattle was dinner time conversation and my mother cooked what we raised. Now that I live in a big city I realize that most people don’t know much about how food is produced – love the fact that you’re learning about it. Oh, and those dinner conversations were also a great economics education – comparing what we could sell our product for versus what it cost to raise!
colleen says
This looks gorgeous! With some great flavors that make me think of summer…
Elle says
One of the reasons your blog is so readable is you give your honest opinion. Beef terroir..hmmm…guess it matters.
Great looking cake! Just make some more when economics raise their ugly mugs.
Jaime says
wow that loaf looks so moist! pairing raspberry with key lime sounds great
Mrs. L says
But I like it when you stir things up 🙂
I’ve had making a yogurt cake on my list forever. I’m assuming that something like the Greek Fage yogurt would work in this?
Meg says
This looks great and I have a huge bag of key limes to use up but I was thinking about adapting it into a layer cake, do you think it could work? should I double the recipe? I’ll let you know if turns out!
Kevin says
That cake looks amazing! I really like the sound of the key lime yogurt cake with raspberry!