No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (74g) Recipe makes 12 servings The following items or measurements are not included below: vanilla bean paste
Calories 219
Calories from Fat 67		(30%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 119mg		4%
Potassium 66mg		1%
Total Carbohydrate 33.7g		11%
	Dietary Fiber 0.6g	2%
	Sugars 17.8g
Protein 3.9g		7%
detailed view... how is this calculated?

Yogurt Cake (Gâteau Au Yaourt)

Recipe #330222 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Oct 13, 2008

This recipe for a basic French yogurt cake is from cookbook writer Clotide Dusoulier (also of the exceptional Parisian blog, Chocolate & Zucchini). You can turn this into a blueberry yogurt cake by folding in 1 cup of frozen blueberries prior to cooking.

SERVES 12 (change servings and units)

Ingredients

2 eggs
250 ml plain unsweetened yogurt (preferably whole milk)
200 g sugar
80 ml vegetable oil
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla bean paste or extract
1 tablespoon light rum

Directions

1
Preheat the oven to 350° F (180° C), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.
2
In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.
3
Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.