|Written By Recipe Coordinator|
A yogurt recipe honoring a classic French home baking staple. This cake is so easy to make and much easier to eat and enjoy. Moist, light, and not too sweet. Yogurt cake is popular as a light dessert meant to enjoy at any time duruing the year. It can be eaten fresh out of the oven or at room temperature. The cake will keep at room temperature for a few days wrapped up in foil. The flavors will develop and the top will soften. Fold in berries, chocolate chips or nuts. c'est de la bombe!
1/3 cup vegetable oil, plus 1 teaspoon to grease the pan
1 cup plain unsweetened yogurt, preferably whole milk
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon light or amber rum (optional but recommended)
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking soda
A good pinch of fine sea salt
1. Preheat the oven to 350*F. Grease the sides of a 10-inch round cake pan or springform pan with oil and line the bottom with parchment paper if the pan in not springform.
2. In a large mixing bowl, whisk together the yogurt and sugar. Add the eggs one by one, beating well after each addition. Add the vanilla, oil, and rum, if using, and whisk again.
3. In another bowl, sift together the flour, baking powder, baking soda, and salt. Pour the flour mixture into the yogurt mixture, and whisk until just combined.
4. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
5. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen.
6. If you're using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack.
Serve slightly warm or at room temperature.
Makes 8 to 10 servings.
Recipe courtesy of:
Dusoulier, Clotilde, Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen. New York: Broadway Books, 2007.
Picture courtesy of foodbeam.com.