Quick and Easy Recipe: Yogurt Cake
I have been meaning to try a yogurt cake for a long time. Clotilde at Chocolate & Zucchini says that gâteau au yaourt is a simple classic, a cake that is often the first thing that French children learn to bake. It doesn’t need a mixer or more than one bowl — or more than 10 minutes, for that matter. And its tangy, fluffy texture is just a perfect pair for summer berries.
Here’s the recipe I’ve been using lately, now that this wonderful cake has entered my repertoire. I’m well on my way to memorizing it, and it’s becoming my go-to cake for company. I served it last week with heaps of fresh strawberries and dollops of whipped cream; it makes a wonderful strawberry shortcake.
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!
Serves8 or more
- 1 1/2 cups
- 2/3 cup
- 1 1/4 cups
- 1 teaspoon
- 2 1/2 cups
- 2 1/2 teaspoons
- 3/4 teaspoon
- 1/2 teaspoon
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)