This particular recipe comes with thanks from both Clotilde and Deb at Smitten Kitchen. I adapted the recipe a bit, and also expanded it to make a bit more. It should be baked in a springform pan, and it will serve at least 8, with leftovers for breakfast. It's barely sweet, so yes, it's perfectly respectable as a breakfast treat!
1 1/2 cups full-fat yogurt
2/3 cup olive oil
1 1/4 cup sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.
Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.
Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.
Related: Recipe: Fresh Coconut Mousse Cake
(Originally published June 1, 2010.)
(Images: Faith Durand)