Cake au Yaourt

It's been a while since I've made one of these, but now that we're going to be in quarantine for a whole month, it may be time to dust off this French yogurt cake.  I found this recipe soon after moving to Paris and slightly adjusted it. You can see the first tutorial video I did on it here.  It's great to make with your little ones, and what's great about it is that you really don't have to be super exact.  You can use a 4oz yogurt tub as the measuring cup for all of the ingredients, so even a toddler can easily participate.


- 2 eggs
- 2 125ml (4 oz) container yogurt (flavored or unflavored)
- If using plain yogurt: 2 TBS Jam or honey
- About 1/3 C Sugar (or 1 yogurt tub super fine sugar)
- About 1/3 C Vegetable Oil (yogurt tub filled 3/4 full)
- 1 tsp vanilla extract
- 2 Cups Flour (4 yogurt tubs flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt

optional toppings: powdered sugar, whipped cream, yogurt, and/or jam

Prepare a loaf pan, lined with parchment paper (because I'm lazy and prefer not to butter and flour, but you do you). Preheat oven to 350F or 180C. In a medium bowl, whisk together eggs, yogurt, sugar, oil, vanilla extract, and if using, jam or honey.  In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Combine the yogurt mixture to the flour mixture just until combined. Bake for 25-30 minutes, checking the center for doneness.  The top will be golden brown and the cake checker of your choice (mine is often a knife) will come out with a few crumbs.

Hope this helps with snack time and any bored little hands you might have around the house :) Happy quarantining!



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