CHOW’s Supertaster James Norton mentioned he was making this olive oil
and yogurt loaf cake
from Serious Eats, and I was intrigued. I substituted brown sugar for white and made the loaf into muffins instead, preferring the bite-sized quality and more surface/crust area. I cooked them 10 minutes less than the recipe said, because I know you have to cook stuff less if it’s in muffin form.

Bottom line: Nice flavor but too dense. I don’t think this had anything to do with the brown sugar, but I found myself embarrassed to serve them to people, apologizing for their hockey puck-like consistency.

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