Summer Yogurt Cake with Berries

Food & Wine

Summer Yogurt Cake with Berries

This is such a quick and simple cake to whip up for a summer evening supper. Serve it with fresh berries, or serve it with homemade jam. The original recipe is called Gateau au Yogurt and is traditionally made using the little glass "jar" that yogurt comes in in France. This recipe is used to teach French school children about math and ratios and it's made in one bowl, with one measure--the "jar"! You can use our "Oui" yogurt by Yoplait as your measure or just use the measures provided below. The recipe was recently reprinted in Food&Wine Magazine. I've experimented using flavored yogurts with good results. Just use whole milk yogurt, not non-fat or low fat, "light".

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Prep Time 15

Cook Time 35

cooling 0

Course: Dessert

Cuisine: French

Ingredients Method

Ingredients

4.9 ounces whole milk vanilla yogurt 1 "jar" Oui or 9 tablespoons
3 large eggs
1 1/3 cups sugar 2 "jars"
2/3 cup vegetable or mild olive oil 1 "jar"
zest of 1 lemon or orange
1 teaspoon vanilla extract
2 cups flour 8 ¾ ounce or 3 "jars"
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar for dusting
fruit, jam or preserves for serving

Method

Preheat oven to 350º. Lightly coat a 9" cake pan with cooking spray. Whisk together the yogurt, eggs, sugar, oil, zest and vanilla in a large bowl until smooth. Add flour, baking powder and salt and whisk until dry ingredients are just incorporated. Pour batter into prepared pan and smooth top. Bake until golden brown and a wooden pick inserted in center comes out clean, 35-40 minutes. Run a knife around the edge of the pan to loosen; invert cake onto a rack to cool completely, about 1 hour. Dust cake with powdered sugar and serve with fruit. Store cake at room temperature tightly covered.