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Author Notes: Gâteau au yaourt is the definition of an "anytime cake"—not only because you'll want to eat it anytime, but because you can make it anytime, too. According to Clotilde Dusoulier, whose blog Chocolate & Zucchini is one of our favorites, yogurt cake is one of the first desserts French children learn to bake, simple as it is.
You don't even have to cream butter and sugar—or get out the measuring cups. If you use a two 4-ounce tubs of yogurt, you can use those as your guide: Add 1 1/2 tubs of sugar, 4 tubs of flour, and 1 scant tub of vegetable oil.
From Chocolate & Zucchini. —Sarah Jampel
Makes one 10-inch cake
- 250 milliliters (1 cup) whole milk plain yogurt
- 2 large eggs
- 160 grams (3/4 cup plus 1 scant tablespoon) sugar (1 1/2 yogurt tubs—see headnote)
- 1 teaspoon vanilla extract
- 80 milliliters vegetable oil (1 scant yogurt tub—see headnote)
- 250 grams (2 cups) all-purpose flour (4 yogurt tubs—see headnote)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- Heat the oven to 350° F and line a round 10-inch cake pan with parchment paper.
- In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Fold the flour mixture into the yogurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.
- Pour the batter into the pan and bake for 30 to 35 minutes, until the top is golden and a tester comes out clean.
- Let stand for 10 minutes, then transfer to a rack to cool completely.
- This recipe is a Community Pick!